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Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

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Title Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
 
Creator Alamu, Emmanuel Oladeji
Popoola, I.
Maziya-Dixon, B.B.
 
Subject comsumption
soybean flour
proteins
proximate composition
 
Description Open Access Journal
Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein‐energy malnutrition (PEM). Diet‐based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour inclusion on the nutritional properties, consumer preference, purchase intent, and willingness to pay for wheat‐based fritters. The proximate composition of both types of fritters was determined using standard methods, Consumer preference survey on organoleptic properties was carried out among 291 participants (93 men, 198 women) in Chipata, Katete, and Lundazi districts of Eastern Zambia. The soy‐fortified fritters had significantly higher (p < 0.05) levels of ash, fat, amylose, crude fiber, and protein than the unfortified fritters. Protein, crude fiber, amylose, and ash contents of soy‐fortified fritters were considerably increased by 55.5%, 18.9%, 98%, and 30.6%, respectively. The overall preference showed no significant difference (p > 0.05) between unfortified and soy‐fortified fritters. A larger percentage of participants in Katete (38%) and Chipata (41%) preferred the soy‐fortified fritters to the nonfortified one. In addition, no significant difference (p > 0.05) was also observed for intention to purchase between both types of fritters across the three locations. In conclusion, incorporating 20% soybean flour into fritters, which showed better nutrients quality, could be used to alleviate PEM among fritters consuming populations of developing countries, particularly in Sub‐Saharan Africa.
 
Date 2018-10
2018-09-10T09:32:38Z
2018-09-10T09:32:38Z
 
Type Journal Article
 
Identifier Alamu, E.O., Popoola, I. & Maziya‐Dixon, B. (2018). Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition. Food Science & Nutrition, 1-6.
2048-7177
https://hdl.handle.net/10568/97111
https://doi.org/10.1002/fsn3.751
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format p. 1811-1816
application/pdf
 
Publisher Wiley
 
Source Food Science and Nutrition