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.

https://dx.doi.org/10.3934/agrfood.2020.3.500

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Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359

Pheneas Ntawuruhungahttps://orcid.org/0000-0003-2330-9070

David Chikoyehttps://orcid.org/0000-0002-6047-9821

https://dx.doi.org/10.3934/agrfood.2020.3.500

Biotech and Plant Breeding; Nutrition and Human Health; Plant Production and Health

Cassava

Cassava; Flours; Snack Foods; Proximate Composition; Consumer Behaviour; Willingness to Pay

Africa; Southern Africa

Zambia

Southern Africa Hub; Headquarters and Western Africa Hub

AIMS Agriculture and Food