• 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 quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

    Thumbnail
    View/Open
    U19ArtAlamuNutritionalInthomDev.pdf (791.3Kb)
    Date
    2019
    Author
    Alamu, E.O.
    Ntawuruhunga, P.
    Chileshe, P.
    Olaniyan, B.
    Mukuka, I.
    Maziya-Dixon, B.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    Fritters are flour-based snacks made from wheat flour, but a cheaper alternative is needed in a developing economy, such as Zambia, owing to the high cost of wheat. This study aimed at evaluating fritters produced from different sources: fresh cassava roots, high-quality cassava flour (HQCF), and a composite (80:20) of HQCF and high-quality soy flour (HQSF) using 100% wheat flour as the control. The nutritional and anti-nutritional properties were analyzed with standard laboratory methods. A structured questionnaire was used to analyze consumer preferences. There were significant (P < 0.05) differences in the proximate parameters of the fritters samples. In HQCF fritters, amylose increased by 12.26%, sugar by 11.12%, and starch by 27.91%. There were no significant (P > 0.05) differences in the antinutritional properties among cassava and wheat fritters except for the composite cassava‒soybean fritters. Among respondents from Kaoma, Kasama, and Serenje, the sensory characteristics showed no significant (P > 0.05) differences for appearance and aroma of all the fritters samples. The results showed that HQCF fortified with HQSF could be used as a cheaper alternative to wheat flour in the production of nutritious and acceptable fritters.
    https://dx.doi.org/10.1080/23311932.2019.1677129
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6505
    Non-IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Pheneas Ntawuruhungahttps://orcid.org/0000-0003-2330-9070
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1080/23311932.2019.1677129
    Research Themes
    NATURAL RESOURCE MANAGEMENT; NUTRITION & HUMAN HEALTH
    IITA Subjects
    Cassava; Food Science; Food Security; Food Systems; Grain Legumes; Nutrition; Soybean
    Agrovoc Terms
    Cassava; Flours; Wheats; Food Production; Food Security; Processing; Soybeans
    Regions
    Africa; Southern Africa
    Countries
    Zambia
    Journals
    Cogent Food & Agriculture
    Collections
    • Journal and Journal Articles4835
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository