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

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dc.creatorAlamu, Emmanuel Oladeji
dc.creatorNtawuruhunga, P.
dc.creatorChileshe, P.
dc.creatorOlaniyan, B.
dc.creatorMukuka, I.
dc.creatorMaziya-Dixon, Busie
dc.date2019-10-09
dc.date2019-10-29T16:13:14Z
dc.date2019-10-29T16:13:14Z
dc.date.accessioned2026-06-27T16:09:20Z
dc.descriptionFritters 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.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/105565
dc.identifier.urihttp://hdl.handle.net/123456789/124033
dc.languageen
dc.publisherInforma UK Limited
dc.rightsOpen Access
dc.sourceAlamu, 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.
dc.subjectcassava
dc.subjectflours
dc.subjectwheats
dc.subjectfood production
dc.subjectfood security
dc.subjectprocessing
dc.subjectsoybeans
dc.titleNutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
dc.typeJournal Article

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Instituto Internacional de Agricultura Tropical (IITA)