Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia
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-cow...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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American Institute of Mathematical Sciences
2020
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| Acceso en línea: | https://hdl.handle.net/10568/111003 |
| _version_ | 1855541580073533440 |
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| author | Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Olaniyan, B. Ntawuruhunga, P. Chikoye, David |
| author_browse | Alamu, Emmanuel Oladeji Chikoye, David Maziya-Dixon, Busie Ntawuruhunga, P. Olaniyan, B. |
| author_facet | Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Olaniyan, B. Ntawuruhunga, P. Chikoye, David |
| author_sort | Alamu, Emmanuel Oladeji |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace111003 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | American Institute of Mathematical Sciences |
| publisherStr | American Institute of Mathematical Sciences |
| record_format | dspace |
| spelling | CGSpace1110032025-11-11T11:05:57Z Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Olaniyan, B. Ntawuruhunga, P. Chikoye, David cassava flours snack foods proximate composition consumer behaviour willingness to pay soybeans nutrition 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. 2020-08-25 2021-01-27T09:38:52Z 2021-01-27T09:38:52Z Journal Article https://hdl.handle.net/10568/111003 en Open Access application/pdf American Institute of Mathematical Sciences 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. |
| spellingShingle | cassava flours snack foods proximate composition consumer behaviour willingness to pay soybeans nutrition Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Olaniyan, B. Ntawuruhunga, P. Chikoye, David Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia |
| title | Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia |
| title_full | Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia |
| title_fullStr | Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia |
| title_full_unstemmed | Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia |
| title_short | Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption: consumer acceptance and willingness to pay in Zambia |
| title_sort | evaluation of nutritional properties of cassava legumes snacks for domestic consumption consumer acceptance and willingness to pay in zambia |
| topic | cassava flours snack foods proximate composition consumer behaviour willingness to pay soybeans nutrition |
| url | https://hdl.handle.net/10568/111003 |
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