Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

Figures & data

Figure 1. Preparation of Fritters.

Table 1. Recipes for fritter preparation

Ingredients	Type and Quantity
	Cassava-root fritters(g)	Cassava flour fritters(g)	Wheat fritters(g)	Cass-soy fritters(g)
Dewatered cassava root	224.0	0	0	0
HQCF	0	224.0	0	179.20
Wheat flour	0	0	224.0	0
Soy flour	0	0	0	44.80
Eggs	100	100	100	100
Onion	30	0	0	0
Salt	3.0	4.0	4.0	4.0
Sugar	0	15	15	15
Baking powder	0	3.8	3.8	3.8
Water	0	158.20	42.36	134.56

Table 2. Product sample codes

Product	Code	Description
Fritters	101	100% fresh cassava roots
	102	100% HQCF
	103	100% wheat
	104	80%:20% HQCF: HQSF

HQCF = High-quality cassava flour; HQSF = High-quality soybean flour

Table 3. Proximate composition of different fritters

Parameter	101	102	103	104
%Moisture	5.37 ± 0.06^f	4.19 ± 0.14^e	3.63 ± 0.05^d	5.50 ± 0.26^f
%Ash	3.67 ± 0.07^f	2.09 ± 0.03^d	1.58 ± 0.10	2.82 ± 0.07^e
%Fat	15.85 ± 0.18^c	8.91 ± 0.17^b	8.39 ± 0.43^b	8.57 ± 0.48^b
%Amylose	13.54 ± 0.00^j	17.76 ± 0.11^m	15.82 ± 0.08^l	14.52 ± 0.08^k
%Sugar	8.70 ± 0.04^b	10.09 ± 0.07^c	9.08 ± 0.09^b	9.93 ± 0.04^c
%Starch	61.83 ± 4.71^ab	87.80 ± 1.62^e	68.64 ± 0.17^bcd	64.63 ± 3.11^abc

Values in the columns with the same letters are not significantly different at P < 0.05

Value is the mean ± standard deviation

The analysis runs in duplicate

Table 4. Antinutritional and functional properties of Fritters

^aParameters	101	102	103	104
Tannin(mg/g)	0.41 ± 0.07^ab	0.26 ± 0.05^a	0.20 ± 0.04^a	0.83 ± 0.05^c
%Phytate	0.13 ± 0.03^a	0.13 ± 0.04^a	0.27 ± 0.03^a	0.94 ± 0.30^cd
pH value	6.53 ± 0.02^e	6.75 ± 0.04^f	6.61 ± 0.05^e	6.80 ± 0.01^f
Bulk density (g/ml)	0.86 ± 0.03^f	0.77 ± 0.00^cde	0.78 ± 0.01^cdef	0.83 ± 0.01^ef

Values in the columns with the same letters are not significantly different at P < 0.05

Value is the mean ± standard deviation

The analysis run in duplicate

Table 5. Respondents’ characteristics

Variables	Location
	Kaoma (n = 448)	Kasam (n = 416)	Mansa (n = 412)	Serenje (n = 428)	Total (n = 1704)
Gender
Female	224(50%)	244(58.65%)	196(47.57%)	152(35.51%)	816(47.89%)
Male	224(50%)	172(41.35%)	216(52.43)	276(64.49%)	888(52.11%)
Frequency of Consumption
Product type		Mean ± Std	CV
101	M	2.55 ± 1.02	39.93
	F	2.61 ± 1.03	39.36
102	M	2.55 ± 1.02	39.93
	F	2.61 ± 1.03	39.36
103	M	2.55 ± 1.02	39.93
	F	2.61 ± 1.03	39.36
104	M	2.55 ± 1.02	39.93
	F	2.61 ± 1.03	39.36

Table 6. Consumer preference for sensory attributes across the locations

District	Product code	Appearance		Aroma		Taste		Texture
		Mean ±Std	CV	Mean ±Std	CV	Mean ±Std	CV	Mean ±Std	CV
Kaoma (N = 112)	101	4.66 ± 0.74	15.92	4.49 ± 0.98	21.76	4.29 ± 1.03	23.93	4.29 ± 1.03	23.94
	102	4.50 ± 0.86	19.10	4.33 ± 0.92	21.34	4.17 ± 0.92	22.04	4.21 ± 0.89	21.21
	103	4.60 ± 0.81	17.63	4.36 ± 0.94	21.53	4.32 ± 0.85	19.76	4.32 ± 0.82	18.95
	104	4.76 ± 0.51	10.65	4.47 ± 0.85	18.97	4.29 ± 0.96	22.46	4.35 ± 0.93	21.32
	Overall Mean	4.63 ± 0.75^a	16.11	4.41 ± 0.92^b	20.91	4.27 ± 0.94^a	22.07	4.29 ± 0.92^a	21.39
Kasama (N = 104)	101	4.34 ± 0.96	22.17	4.68 ± 0.66	14.04	3.85 ± 1.19	30.91	3.81 ± 1.21	31.71
	102	4.70 ± 0.70	14.78	4.56 ± 0.81	17.78	4.51 ± 0.79	17.48	4.52 ± 0.81	17.97
	103	4.80 ± 0.53	11.01	4.59 ± 0.81	17.61	4.58 ± 0.80	17.41	4.50 ± 0.78	17.24
	104	4.57 ± 0.86	18.75	4.43 ± 0.93	21.03	4.26 ± 0.95	22.19	4.26 ± 0.98	22.9
	Overall Mean	4.6 ± 0.79^a	17.26	4.56 ± 0.81^a	17.74	4.3 ± 0.98^a	22.87	4.27 ± 1^a	23.33
Mansa (N = 103)	101	4.46 ± 0.75	16.86	4.91 ± 0.28	5.78	4.51 ± 0.84	18.58	4.54 ± 0.71	15.65
	102	4.42 ± 0.65	14.71	4.26 ± 0.59	13.92	4.12 ± 0.69	16.77	4.05 ± 0.71	17.42
	103	4.39 ± 0.82	18.67	4.06 ± 0.71	17.53	3.94 ± 0.80	20.35	3.96 ± 0.77	19.34
	104	4.28 ± 0.75	17.43	4.21 ± 0.74	17.47	4.04 ± 0.80	19.89	4.07 ± 0.85	21.01
	Overall Mean	4.39 ± 0.74^b	16.97	4.36 ± 0.69^b	15.8	4.15 ± 0.81^a	19.57	4.16 ± 0.79^a	19.07
Serenje (N = 107)	101	4.60 ± 0.67	14.59	4.63 ± 0.62	13.45	4.34 ± 0.80	18.45	4.36 ± 0.77	17.63
	102	4.35 ± 0.91	20.99	4.18 ± 0.95	22.74	4.18 ± 0.92	22.01	4.19 ± 0.96	23
	103	4.65 ± 0.66	14.19	4.45 ± 0.74	16.69	4.32 ± 0.80	18.44	4.29 ± 0.85	19.74
	104	4.54 ± 0.73	16.08	4.38 ± 0.80	18.18	4.29 ± 0.82	19.22	4.27 ± 0.90	20.98
	Overall Mean	4.54 ± 0.76^a	16.68	4.41 ± 0.8^b	18.15	4.28 ± 0.84^a	19.53	4.28 ± 0.87^a	20.36

Table 7. Preference for sensory attributes of different fritters by gender

District	Gender	Appearance		Aroma		Taste		Texture
		Mean±Std	CV	Mean±Std	CV	Mean±Std	CV	Mean±Std	CV
Kaoma	F	4.66 ± 0.67	14.38	4.39 ± 0.92	20.87	4.24 ± 0.94	22.05	4.24 ± 0.92	21.81
	M	4.6 ± 0.81	17.71	4.43 ± 0.93	20.99	4.3 ± 0.95	22.12	4.34 ± 0.91	20.94
Kasama	F	4.64 ± 0.79	17.06	4.56 ± 0.88	19.31	4.4 ± 1.00	22.71	4.32 ± 1.04	23.99
	M	4.55 ± 0.80	17.53	4.58 ± 0.70	15.32	4.16 ± 0.95	22.74	4.2 ± 0.93	22.26
Mansa	F	4.48 ± 0.74	16.51	4.46 ± 0.67	14.94	4.12 ± 0.81	19.73	4.16 ± 0.79	19.03
	M	4.3 ± 0.74	17.17	4.27 ± 0.70	16.33	4.18 ± 0.81	19.44	4.15 ± 0.80	19.15
Serenje	F	4.4 ± 0.84	19.08	4.25 ± 0.89	21.02	4.21 ± 0.87	20.75	4.26 ± 0.90	21.21
	M	4.61 ± 0.70	15.13	4.5 ± 0.73	16.26	4.32 ± 0.81	18.83	4.28 ± 0.85	19.91

Value is the mean ± standard deviation; Analysis runs in duplicate

Table 8. Analysis of variance (ANOVA) for cassava fritters

Source	DF	Appearance MS	Aroma MS	Taste MS	Texture MS
District	3	4.8693***	3.3256**	1.8080	1.6307
Products	3	1.1283	10.8075***	0.3599	0.0882
Gender	1	0.5731	0.2599	0.0025	0.0010
Error	1696	0.5769	0.6419	0.8059	0.8077

***means significant at P < 0.001, ** means significant at P < 0.01

Table 9. Correlation between sensory attributes of fritters and Willingness to pay (WTP)

Attribute	R-value
Appearance	0.1364***
Aroma	0.17265***
Taste	0.24905***
Texture	0.22384***

***means significant at P < 0.001, ** means significant at P < 0.01, * means significant at P < 0.05