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Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

2021; Multidisciplinary Digital Publishing Institute; Volume: 10; Issue: 4 Linguagem: Inglês

10.3390/foods10040750

2304-8158

Emmanuel Oladeji Alamu, Bukola Olaniyan, Busie Maziya‐Dixon,

Food composition and properties

This study evaluated the nutritional, antinutritional properties, and consumer preferences of five maize-based snacks at the household level. The physical, nutritional, and antinutritional properties were analyzed with standard laboratory methods, while a structured questionnaire was used for the data collection on consumer preferences of the maize products. There were significant (p < 0.05) differences in the proximate parameters of the maize snack samples. Antinutritional properties among maize snacks all fell within the permissible range. Respondents from all districts showed no significant (p > 0.05) differences in maize chin-chin variants’ and maize finger variants’ except for Serenje and Mkushi districts where maize chin-chin and maize finger showed significant (p < 0.05) differences in their sensory ratings. However, across districts, the most rated maize finger variant was the spiced 100% maize finger. In conclusion, maize-based snacks enriched with soybean flour have proven nutritious with a reasonable acceptability level.