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

dc.contributor.authorAlamu, E.O.
dc.contributor.authorNtawuruhunga, P.
dc.contributor.authorChileshe, P.
dc.contributor.authorOlaniyan, B.
dc.contributor.authorMukuka, I.
dc.contributor.authorMaziya-Dixon, B.
dc.date.accessioned2019-12-04T11:37:24Z
dc.date.available2019-12-04T11:37:24Z
dc.date.issued2019
dc.identifier.citationAlamu, E.O., Ntawuruhunga, P., Chileshe, P., Olaniyan, B., Mukuka, I. & Maziya-Dixon, B. (2019). Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences. Cogent Food & Agriculture, 5, 1-14.
dc.identifier.issn2331-1932
dc.identifier.urihttps://hdl.handle.net/20.500.12478/6505
dc.descriptionOpen Access Journal; Published online: 09 Oct 2019
dc.description.abstractFritters 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.
dc.format.extent1-14
dc.language.isoen
dc.rightsCC-BY-4.0
dc.subjectCassava
dc.subjectFlours
dc.subjectWheats
dc.subjectFood Production
dc.subjectFood Security
dc.subjectProcessing
dc.subjectSoybeans
dc.titleNutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationUniversity of Zambia
cg.contributor.affiliationZambia Agricultural Research Institute
cg.coverage.regionAfrica
cg.coverage.regionSouthern Africa
cg.coverage.countryZambia
cg.creator.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.creator.identifierPheneas Ntawuruhunga: 0000-0003-2330-9070
cg.researchthemeNATURAL RESOURCE MANAGEMENT
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectCassava
cg.iitasubjectFood Science
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectGrain Legumes
cg.iitasubjectNutrition
cg.iitasubjectSoybean
cg.journalCogent Food & Agriculture
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid108267
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1080/23311932.2019.1677129


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