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Article

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

1
International Institute of Tropical Agriculture (IITA), Southern Africa Research and Administration Hub (SARAH) Campus, P.O. Box 310142, Chelstone, Lusaka 10101, Zambia
2
International Institute of Tropical Agriculture (IITA), PMB 5230, Ibadan 20001, Nigeria
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Author to whom correspondence should be addressed.
Academic Editors: Luca Serventi, Charles Brennan and Rana Mustafa
Foods 2021, 10(4), 750; https://doi.org/10.3390/foods10040750
Received: 16 March 2021 / Revised: 23 March 2021 / Accepted: 26 March 2021 / Published: 1 April 2021
(This article belongs to the Special Issue Physicochemical and Sensory Evaluation of Grain-Based Food)
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. View Full-Text
Keywords: maize snacks; nutritional characterization; consumer preferences maize snacks; nutritional characterization; consumer preferences
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MDPI and ACS Style

Alamu, E.O.; Olaniyan, B.; Maziya-Dixon, B. Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks. Foods 2021, 10, 750. https://doi.org/10.3390/foods10040750

AMA Style

Alamu EO, Olaniyan B, Maziya-Dixon B. Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks. Foods. 2021; 10(4):750. https://doi.org/10.3390/foods10040750

Chicago/Turabian Style

Alamu, Emmanuel O., Bukola Olaniyan, and Busie Maziya-Dixon. 2021. "Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks" Foods 10, no. 4: 750. https://doi.org/10.3390/foods10040750

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