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dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorPopoola, I.O.
dc.contributor.authorYomeni, M.
dc.date.accessioned2019-12-04T11:04:33Z
dc.date.available2019-12-04T11:04:33Z
dc.date.issued2017
dc.identifier.citationMaziya‐Dixon, B., Alamu, E.O., Popoola, I.O. & Yomeni, M. (2017). Nutritional and sensory properties: snack food made from high‐quality cassava flour and legume blend. Food Science & Nutrition.
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12478/1454
dc.descriptionOpen Access Journal; Published online: February 2017
dc.description.abstractThe 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.
dc.format.extent1-7
dc.language.isoen
dc.subjectSnack Foods
dc.subjectAntinutrients
dc.subjectCassava Flour
dc.subjectConsumer Acceptance
dc.titleNutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpGrain Legumes
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest And Central Africa
cg.coverage.countryCongo, Dr
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR single centre
cg.iitasubjectCassava
cg.iitasubjectCowpea
cg.iitasubjectGrain Legumes
cg.iitasubjectSoybean
cg.journalFood Science and Nutrition
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid80267
cg.targetaudienceScientists
cg.identifier.doihttp://dx.doi.org/10.1002/fsn3.464


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