| dc.contributor.author | Alamu, E.O. |
| dc.contributor.author | Maziya-Dixon, B. |
| dc.contributor.author | Olaniyan, B. |
| dc.contributor.author | Ntawuruhunga, P. |
| dc.contributor.author | Chikoye, D. |
| dc.date.accessioned | 2022-08-22T07:23:27Z |
| dc.date.available | 2022-08-22T07:23:27Z |
| dc.date.issued | 2020-08-25 |
| dc.identifier.citation | Alamu, E.O., Maziya-Dixon, B., Olaniyan, B., Ntawuruhunga, P. & Chikoye, D. (2020). Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption—consumer acceptance and willingness to pay in Zambia. AIMS Agriculture and Food, 5(3), 500-520. |
| dc.identifier.issn | 2471-2086 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/7669 |
| dc.description.abstract | 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. |
| dc.description.sponsorship | African Development Bank |
| dc.description.sponsorship | International Fund for Agricultural Development |
| dc.description.sponsorship | CGIAR Research Programs on Roots, Tubers and Bananas |
| dc.description.sponsorship | Agriculture for Nutrition and Health |
| dc.format.extent | 500-520 |
| dc.language.iso | en |
| dc.subject | Cassava |
| dc.subject | Flours |
| dc.subject | Snack Foods |
| dc.subject | Proximate Composition |
| dc.subject | Consumer Behaviour |
| dc.subject | Willingness to Pay |
| dc.title | Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia |
| dc.type | Journal Article |
| cg.contributor.crp | Agriculture for Nutrition and Health |
| cg.contributor.crp | Grain Legumes |
| cg.contributor.crp | Maize |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | Southern Africa |
| cg.coverage.country | Zambia |
| cg.coverage.hub | Southern Africa Hub |
| cg.coverage.hub | Headquarters and Western Africa Hub |
| cg.researchtheme | Biotech and Plant Breeding |
| cg.researchtheme | Nutrition and Human Health |
| cg.researchtheme | Plant Production and Health |
| cg.identifier.bibtexciteid | ALAMU:2020b |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR Single Centre |
| cg.iitasubject | Cassava |
| cg.journal | AIMS Agriculture and Food |
| cg.accessibilitystatus | Open Access |
| cg.reviewstatus | Peer Review |
| cg.usagerightslicense | Creative Commons Attribution 4.0 (CC BY 0.0) |
| cg.targetaudience | Scientists |
| cg.identifier.doi | https://dx.doi.org/10.3934/agrfood.2020.3.500 |
| cg.iitaauthor.identifier | Alamu Emmanuel Oladeji: 0000-0001-6263-1359 |
| cg.iitaauthor.identifier | Pheneas Ntawuruhunga: 0000-0003-2330-9070 |
| cg.iitaauthor.identifier | David Chikoye: 0000-0002-6047-9821 |
| cg.futureupdate.required | No |
| cg.identifier.issue | 3 |
| cg.identifier.volume | 5 |
