Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia
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 legume-fortified cassava leaves (soybean and groundnut fortified products) us...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2021.1885796 |
| _version_ | 1818968151303389184 |
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| author | Emmanuel Oladeji Alamu Chileshe Prisca Bukola Olaniyan Mary Omolola Omosebi Mojisola Olanike Adegunwa David Chikoye Busie Maziya-Dixon |
| author_facet | Emmanuel Oladeji Alamu Chileshe Prisca Bukola Olaniyan Mary Omolola Omosebi Mojisola Olanike Adegunwa David Chikoye Busie Maziya-Dixon |
| author_sort | Emmanuel Oladeji Alamu |
| collection | DOAJ |
| description | 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 legume-fortified 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 districts preferred both soybean and groundnut in the fortification of cassava leaves. The Willingness to pay (WTP) is significantly (P < 0.05) correlated with the taste and texture of the cassava leaf products. |
| first_indexed | 2024-12-20T14:00:08Z |
| format | Article |
| id | doaj.art-18ebbac1ff5a43c08cc776a6b0bf5056 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-20T14:00:08Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-18ebbac1ff5a43c08cc776a6b0bf50562022-12-21T19:38:23ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322021-01-017110.1080/23311932.2021.18857961885796Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in ZambiaEmmanuel Oladeji Alamu0Chileshe Prisca1Bukola Olaniyan2Mary Omolola Omosebi3Mojisola Olanike Adegunwa4David Chikoye5Busie Maziya-Dixon6Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA)School of Agricultural Sciences, University of ZambiaSchool of Agricultural Sciences, University of ZambiaMountain Top UniversityFederal University of AgricultureInternational Institute of Tropical Agriculture (IITA)School of Agricultural Sciences, University of ZambiaCassava 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 legume-fortified 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 districts preferred both soybean and groundnut in the fortification of cassava leaves. The Willingness to pay (WTP) is significantly (P < 0.05) correlated with the taste and texture of the cassava leaf products.http://dx.doi.org/10.1080/23311932.2021.1885796cassava leavesfortificationnutritional characteristicsconsumer acceptabilitywillingness-to-pay (wtp) |
| spellingShingle | Emmanuel Oladeji Alamu Chileshe Prisca Bukola Olaniyan Mary Omolola Omosebi Mojisola Olanike Adegunwa David Chikoye Busie Maziya-Dixon Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia Cogent Food & Agriculture cassava leaves fortification nutritional characteristics consumer acceptability willingness-to-pay (wtp) |
| title | Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia |
| title_full | Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia |
| title_fullStr | Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia |
| title_full_unstemmed | Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia |
| title_short | Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia |
| title_sort | evaluation of nutritional properties and consumer preferences of legume fortified cassava leaves for low income households in zambia |
| topic | cassava leaves fortification nutritional characteristics consumer acceptability willingness-to-pay (wtp) |
| url | http://dx.doi.org/10.1080/23311932.2021.1885796 |
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