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

2019, Cogent Food & Agriculture

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 ABOUT THE AUTHORS Dr. Alamu, Emmanuel Oladeji, a Nigerian, is a Food Scientist and Technologist working with IITA-Zambia. His research interests are chemistry of food formulations, food analysis, biofortification, product developments, sensory evaluation and consumer tests of the developed products Dr. Ntawuruhunga Pheneas is a cassava breeder working with the (IITA), Southern Africa Hub, Lusaka, Zambia. He has a lot of experience in capacity building and coordinating cassava value chain projects.