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Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

2021; Cogent OA; Volume: 7; Issue: 1 Linguagem: Inglês

10.1080/23311932.2021.1885796

2331-1932

Emmanuel Oladeji Alamu, Chileshe Prisca, Bukola Olaniyan, Mary Omolola Omosebi, Mojisola O. Adegunwa, David Chikoye, Busie Maziya‐Dixon,

Food and Agricultural Sciences

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.