Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
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...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
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Informa UK Limited
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/105565 |
| _version_ | 1855542748128477184 |
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| author | Alamu, Emmanuel Oladeji Ntawuruhunga, P. Chileshe, P. Olaniyan, B. Mukuka, I. Maziya-Dixon, Busie |
| author_browse | Alamu, Emmanuel Oladeji Chileshe, P. Maziya-Dixon, Busie Mukuka, I. Ntawuruhunga, P. Olaniyan, B. |
| author_facet | Alamu, Emmanuel Oladeji Ntawuruhunga, P. Chileshe, P. Olaniyan, B. Mukuka, I. Maziya-Dixon, Busie |
| author_sort | Alamu, Emmanuel Oladeji |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace105565 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1055652025-11-11T11:07:20Z Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences Alamu, Emmanuel Oladeji Ntawuruhunga, P. Chileshe, P. Olaniyan, B. Mukuka, I. Maziya-Dixon, Busie cassava flours wheats food production food security processing soybeans 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. 2019-10-09 2019-10-29T16:13:14Z 2019-10-29T16:13:14Z Journal Article https://hdl.handle.net/10568/105565 en Open Access application/pdf Informa UK Limited Alamu, 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. |
| spellingShingle | cassava flours wheats food production food security processing soybeans Alamu, Emmanuel Oladeji Ntawuruhunga, P. Chileshe, P. Olaniyan, B. Mukuka, I. Maziya-Dixon, Busie Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences |
| title | Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences |
| title_full | Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences |
| title_fullStr | Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences |
| title_full_unstemmed | Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences |
| title_short | Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences |
| title_sort | nutritional quality of fritters produced from fresh cassava roots high quality cassava and soy flour blends and consumer preferences |
| topic | cassava flours wheats food production food security processing soybeans |
| url | https://hdl.handle.net/10568/105565 |
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