Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption—Consumer acceptance and willingness to pay in Zambia

Emmanuel Oladeji Alamu; Busie Maziya-Dixon; Bukola Olaniyan; Ntawuruhunga Pheneas; David Chikoye; Emmanuel Oladeji Alamu; Busie Maziya-Dixon; Bukola Olaniyan; Ntawuruhunga Pheneas; David Chikoye

doi:10.3934/agrfood.2020.3.500

AIMS Agriculture and Food

2020, Volume 5, Issue 3: 500-520. doi: 10.3934/agrfood.2020.3.500

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Research article

Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption—Consumer acceptance and willingness to pay in Zambia

1.
International Institute of Tropical Agriculture, Southern Africa, Research and Administration Hub (SARAH) Campus PO Box 310142, Chelstone, Lusaka 10101, Zambia
2.
International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria

Received: 04 May 2020 Accepted: 03 August 2020 Published: 25 August 2020

High-quality cassava flour (HQCF) is a cheaper alternative to wheat in the production of snacks. This study assessed the nutritional properties and consumer acceptability of cassava-legume snacks in Zambia. Cassava snacks were made from 100% HQCF, 50:50 cassava-soybean flour blend, 50:50 cassava-cowpea flour blend and 100% wheat flour as the control. The samples were analyzed for nutritional, functional and anti-nutritional properties using standard laboratory methods. Also, a well-outlined questionnaire was used to collect data on consumer preferences. The results showed a significant (P < 0.05) effect of product type on all the proximate components except starch that had no significant effect (P > 0.05). There was a significant (P < 0.05) increase in ash, protein and fat contents but a decrease in total sugars, amylose and starch contents of the legume-fortified snacks when compared with 100% cassava snacks. Cassava-legume snacks had a high acceptance in Kasama, Kaoma and Mansa districts, with a better preference for the cowpea variant of tidbit. There was a positive linear relationship between snack sensory characteristics (aroma, taste and texture) and consumer willingness-to-pay (WTP). The results show that snacks that are acceptable, affordable, nutritious and of excellent preference characteristics can be produced from cassava and legumes for households in Zambia.
- cassava flour,
- snacks,
- proximate composition,
- consumer preference,
- willingness-to-pay
Citation: Emmanuel Oladeji Alamu, Busie Maziya-Dixon, Bukola Olaniyan, Ntawuruhunga Pheneas, David Chikoye. Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption—Consumer acceptance and willingness to pay in Zambia[J]. AIMS Agriculture and Food, 2020, 5(3): 500-520. doi: 10.3934/agrfood.2020.3.500

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Abstract

High-quality cassava flour (HQCF) is a cheaper alternative to wheat in the production of snacks. This study assessed the nutritional properties and consumer acceptability of cassava-legume snacks in Zambia. Cassava snacks were made from 100% HQCF, 50:50 cassava-soybean flour blend, 50:50 cassava-cowpea flour blend and 100% wheat flour as the control. The samples were analyzed for nutritional, functional and anti-nutritional properties using standard laboratory methods. Also, a well-outlined questionnaire was used to collect data on consumer preferences. The results showed a significant (P < 0.05) effect of product type on all the proximate components except starch that had no significant effect (P > 0.05). There was a significant (P < 0.05) increase in ash, protein and fat contents but a decrease in total sugars, amylose and starch contents of the legume-fortified snacks when compared with 100% cassava snacks. Cassava-legume snacks had a high acceptance in Kasama, Kaoma and Mansa districts, with a better preference for the cowpea variant of tidbit. There was a positive linear relationship between snack sensory characteristics (aroma, taste and texture) and consumer willingness-to-pay (WTP). The results show that snacks that are acceptable, affordable, nutritious and of excellent preference characteristics can be produced from cassava and legumes for households in Zambia.

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