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Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

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Title Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
 
Creator Alamu, Emmanuel Oladeji
Ntawuruhunga, P.
Chileshe, P.
Olaniyan, B.
Mukuka, I.
Maziya-Dixon, Busie
 
Subject cassava
flours
wheats
food production
food security
processing
soybeans
 
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.
 
Date 2019-01-01
2019-10-29T16:13:14Z
2019-10-29T16:13:14Z
 
Type Journal Article
 
Identifier 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.
2331-1932
https://hdl.handle.net/10568/105565
https://doi.org/10.1080/23311932.2019.1677129
NATURAL RESOURCE MANAGEMENT
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 1-14
application/pdf
 
Publisher Informa UK Limited
 
Source Cogent Food and Agriculture