Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia

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Date
2020-08-25
Author
Alamu, E.O.
Maziya-Dixon, B.
Olaniyan, B.
Ntawuruhunga, P.
Chikoye, D.
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Peer Review
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Scientists
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Abstract/Description
High-quality cassava flour (HQCF) is a cheaper alternative to wheat in the production of snacks. This study assessed the nutritional properties and consumer acceptability of cassava-legume snacks in Zambia. Cassava snacks were made from 100% HQCF, 50:50 cassava-soybean flour blend, 50:50 cassava-cowpea flour blend and 100% wheat flour as the control. The samples were analyzed for nutritional, functional and anti-nutritional properties using standard laboratory methods. Also, a well-outlined questionnaire was used to collect data on consumer preferences. The results showed a significant (P < 0.05) effect of product type on all the proximate components except starch that had no significant effect (P > 0.05). There was a significant (P < 0.05) increase in ash, protein and fat contents but a decrease in total sugars, amylose and starch contents of the legume-fortified snacks when compared with 100% cassava snacks. Cassava-legume snacks had a high acceptance in Kasama, Kaoma and Mansa districts, with a better preference for the cowpea variant of tidbit. There was a positive linear relationship between snack sensory characteristics (aroma, taste and texture) and consumer willingness-to-pay (WTP). The results show that snacks that are acceptable, affordable, nutritious and of excellent preference characteristics can be produced from cassava and legumes for households in Zambia.
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https://hdl.handle.net/20.500.12478/7021
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Digital Object Identifier (DOI)
https://dx.doi.org/10.3934/agrfood.2020.3.500
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