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

Abstract

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) levels of ash, fat, amylose, crude fiber, and protein than the unfortified fritters. Protein, crude fiber, amylose, and ash contents of soy‐fortified fritters were considerably increased by 55.5%, 18.9%, 98%, and 30.6%, respectively. The overall preference showed no significant difference (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.

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

“…Bread is primarily prepared with wheat flour, but it has low mineral and dietary fiber as well as low vitamins and proteins (Lu et al., 2018). With the supplementation of nutrients, it becomes an excellent food product that will ultimately improve nutritional condition of consumers (Alamu et al., 2018). Arabinoxylans (Saeed et al., 2016), alhydwan seeds (Ammar et al., 2016), dietary fiber (Packkia‐Doss et al., 2019), Pumpkin seed flour (Agu et al, 2010), banana, aonla and sapota powder (Rajeswari et al., 2018), and protein concentrates (Alzuwaid et al., 2020) have been incorporated into bread to increase its quality and nutritional composition.…”

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

“…The maize finger, maize-soy finger, maize chin-chin, and maize-soy chin-chin were analyzed for moisture, protein, fat, ash, total reducing sugars, total starch, digestible starch, non-digestible starch, amylose, phytate, tannins, pH, bulk density, and color parameters in duplicate Moisture content determination: The pulverized samples were used to determine the moisture content using the method reported by Alamu et al [ 25 ]. Ash content determination: The method of AOAC [ 26 ] as reported by Alamu et al [ 27 ]. Protein content determination: The Kjeldahl method was used to determine the protein content by multiplying the nitrogen value with a conversion factor of 6.25, as described by Alamu et al [ 25 ].…”

“… Protein content determination: The Kjeldahl method was used to determine the protein content by multiplying the nitrogen value with a conversion factor of 6.25, as described by Alamu et al [ 25 ]. Crude fat content determination: The Soxhlet extraction method was used as described by Alamu et al [ 27 ]. Digestible starch and total reducing sugar content determination: Digestible starch and total reducing sugar were determined using the Dubois method [ 28 ], as reported by Alamu et al [ 25 ].…”

“…Crude fat content determination: The Soxhlet extraction method was used as described by Alamu et al [ 27 ].…”

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme

“…Soy ingredients have unique flavors, which if added in high quantity, can unduly influence the final flavor profile of the recipe, resulting in changes in consumer compliance. Some authors use soy flour to enhance the nutritional value of different foods, reporting exchanges ranging from 5% to 40% to make specific recipes such as bread, 14 tortillas, 15 biscuits, 16 fritters, 17 garri, 18 and soup. 19 In any of these publications, exchange of soy flour for other main ingredients in less than 10% of weight did not modify the acceptability of the food.…”