• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend

    Thumbnail
    View/Open
    U17ArtMaziyadixonNutritionalInthomNodev.pdf (377.4Kb)
    Date
    2017
    Author
    Maziya-Dixon, B.
    Alamu, E.O.
    Popoola, I.O.
    Yomeni, M.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant. There was cross-cultural difference in snack preference between panellists in Nigeria and DR Congo. Panellists in DR Congo preferred the aroma of the unboiled soy variant, whereas panellists in Nigeria preferred the boiled soy variant more. This study showed the potential of legumes and cassava in the snack food sector not only as a partial substitute for wheat flour but as a major ingredient and also form basis for the new product development in the snacks food industry. The developed product could be possibly used to alleviate the protein-malnutrition among the vulnerable groups of most developing countries.
    http://dx.doi.org/10.1002/fsn3.464
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/1454
    Digital Object Identifier (DOI)
    http://dx.doi.org/10.1002/fsn3.464
    IITA Subjects
    Cassava; Cowpea; Grain Legumes; Soybean
    Agrovoc Terms
    Snack Foods; Antinutrients; Cassava Flour; Consumer Acceptance
    Regions
    Africa; West And Central Africa
    Countries
    Congo, Dr; Nigeria
    Journals
    Food Science and Nutrition
    Collections
    • Journal and Journal Articles4501
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository