Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/80796 |
| _version_ | 1855534190314913792 |
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| author | Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Popoola, I.O. Yomeni, M. |
| author_browse | Alamu, Emmanuel Oladeji Maziya-Dixon, B.B. Popoola, I.O. Yomeni, M. |
| author_facet | Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Popoola, I.O. Yomeni, M. |
| author_sort | Maziya-Dixon, B.B. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant. There was cross-cultural difference in snack preference between panellists in Nigeria and DR Congo. Panellists in DR Congo preferred the aroma of the unboiled soy variant, whereas panellists in Nigeria preferred the boiled soy variant more. This study showed the potential of legumes and cassava in the snack food sector not only as a partial substitute for wheat flour but as a major ingredient and also form basis for the new product development in the snacks food industry. The developed product could be possibly used to alleviate the protein-malnutrition among the vulnerable groups of most developing countries. |
| format | Journal Article |
| id | CGSpace80796 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace807962025-11-11T10:40:08Z Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Popoola, I.O. Yomeni, M. snack foods antinutrients cassava flour consumer acceptance The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant. There was cross-cultural difference in snack preference between panellists in Nigeria and DR Congo. Panellists in DR Congo preferred the aroma of the unboiled soy variant, whereas panellists in Nigeria preferred the boiled soy variant more. This study showed the potential of legumes and cassava in the snack food sector not only as a partial substitute for wheat flour but as a major ingredient and also form basis for the new product development in the snacks food industry. The developed product could be possibly used to alleviate the protein-malnutrition among the vulnerable groups of most developing countries. 2017-05 2017-04-25T15:10:05Z 2017-04-25T15:10:05Z Journal Article https://hdl.handle.net/10568/80796 en Open Access application/pdf Wiley Maziya‐Dixon, B., Alamu, E.O., Popoola, I.O. & Yomeni, M. (2017). Nutritional and sensory properties: snack food made from high‐quality cassava flour and legume blend. Food Science & Nutrition. |
| spellingShingle | snack foods antinutrients cassava flour consumer acceptance Maziya-Dixon, B.B. Alamu, Emmanuel Oladeji Popoola, I.O. Yomeni, M. Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend |
| title | Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend |
| title_full | Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend |
| title_fullStr | Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend |
| title_full_unstemmed | Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend |
| title_short | Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend |
| title_sort | nutritional and sensory properties snack food made from high quality cassava flour and legume blend |
| topic | snack foods antinutrients cassava flour consumer acceptance |
| url | https://hdl.handle.net/10568/80796 |
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