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Title: | Evaluation of Nutritional Properties, and Consumer Preferences of Legume-Fortified Cassava Leaves for Low-Income Households in Zambia |
Authors: | Alamu, E. A Prsica, C Olaniyan, B Omosebi, M. O Adegunwa, M. O Chikoye, D Maziya-Dixon, B |
Keywords: | Cassava leaves; fortification; nutritional characteristics; consumer acceptability; willingness-to-pay (WTP |
Issue Date: | 2021 |
Publisher: | Cogent Food & Agriculture |
Citation: | Emmanuel Oladeji Alamu, Chileshe Prisca, Bukola Olaniyan, Mary Omolola Omosebi, Mojisola Olanike Adegunwa, David Chikoye & Busie Maziya-Dixon | (2021) Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia, Cogent Food & Agriculture, 7:1, 1885796, DOI: 10.1080/23311932.2021.1885796 |
Series/Report no.: | 7;1 |
Abstract: | Cassava leaves have the potential to improve dietary diversity, the intake of protein and micronutrient of members of low-income households. The study aimed at evaluating nutritional properties, and consumer preferences of legumefortified cassava leaves (soybean and groundnut fortified products) using plain leaves as control. The nutritional and anti-nutritional properties of the samples were determined using standard laboratory methods, and a structured questionnaire was used to assess consumer preferences. There were significant (P < 0.05) increase in the nutritional properties and the product type had a strong significant (p < 0.05) effect on the anti-nutritional properties (tannins, phytate, and cyanogenic potential (CNP). Respondents from Kaoma and Serenje districts have a higher preference for soy-fortified over groundnut-fortified variant. In contrast, Kasama and Mansa |
URI: | http://localhost:8080/xmlui/handle/123456789/357 |
Appears in Collections: | Food Science & Technology |
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evaluation-of-nutritional-properties-and-consumer-preferences-of-legume-fortified-cassava-leaves-for-low-income-households-in-zambiapdf.pdf | 2.78 MB | Adobe PDF | View/Open |
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