Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein-energy malnutrition (PEM). Diet-based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour inclusion on the nutritional properties, consumer preference, purchase intent, and willingness to pay for wheat based fritters. The proximate composition of both types of fritters was determined using standard methods, Consumer preference survey on organoleptic properties was carried out among 291 participants (93 men, 198 women) in Chipata, Katete, and Lundazi districts of Eastern Zambia. The soy-fortified fritters had significantly higher (p 0.05) between unfortified and soy fortified fritters. A larger percentage of participants in Katete (38%) and Chipata (41%) preferred the soy-fortified fritters to the nonfortified one. In addition, no significant difference (p > 0.05) was also observed for intention to purchase between both types of fritters across the three locations. In conclusion, incorporating 20% soybean flour into fritters, which showed better nutrients quality, could be used to alleviate PEM among fritters consuming populations of developing countries, particularly in Sub-Saharan Africa.

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Data and Resources

Additional Info

Field Value
Creator Alamu, Oladeji
Creator Affiliation
Creator ID Type ORCID
Creator ID 0000-0001-6263-1359
Subject Vocab (AGROVOC/GACS/CAB) Consumption,Protein,Proximate composition,Soybean,Nutrition,Legumes
Subject(s) Consumption intent,Soybean,Sensory Properties
Publisher International Institute of Tropical Agriculture (IITA)
Contributor Person Ibironke Popoola, Busie Maziya-Dixon
Contributor Role
Contributor Project Lead Organisation Center International Institute of Tropical Agriculture (IITA)
Contributor Project Lead Center International Institute of Tropical Agriculture (IITA)
Contributor CRP CGIAR Research Program on Agriculture for Nutrition and Health (A4NH)
Contributor Partner Not Applicable
Contributor Donor Zambia Feed-the-Future(FtF) & Development
Contributor Project Not Applicable
Contributor Affiliation International Institute of Tropical Agriculture (IITA)
Open-Access status Open Access
Production Date 2016-10-20
Embargo End Date 2017-10-20
Content Type Dataset
File Format csv
Identifier Type DOI
Identifier https://doi.org/10.25502/4w7d-zj98/d
Identifier Citation "Alamu EO, Popoola I, Maziya-Dixon B. Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition. Food Sci Nutr. 2018;00:1–6. DOI: 10.1002/fsn3.751
Source Sustainable Intensification of Maize-Legume Systems for Zambia (SIMLEZA)
Language English
Relation Not applicable
Agroecological Zone Semiarid warm tropics
Coverage Region Southern Africa
Coverage country Zambia
Coverage Admin Unit Not applicable
Coverage X -14.05841, -13.64451
Coverage Y 32.04397, 32.64470
Coverage Start Date 2016-03-29
Coverage End Date 2016-10-20
Contact Alamu, Oladeji; Food Science and Technology, International Institute of Tropical Agriculture (IITA)
Contact Email o.alamu@cgiar.org
Restriction CC-BY 4.0
Email Permission Not applicable
Rights CC-BY 4.0