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

abstract

  • 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 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.

publication date

  • 2019
  • 2019