Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

Abstract

Cassava leaves have the potential to improve dietary diversity, the intake of protein and micronutrient of members of low-income households. The study aimed at evaluating nutritional properties, and consumer preferences of legume-fortified cassava leaves (soybean and groundnut fortified products) using plain leaves as control. The nutritional and anti-nutritional properties of the samples were determined using standard laboratory methods, and a structured questionnaire was used to assess consumer preferences. There were significant (P < 0.05) increase in the nutritional properties and the product type had a strong significant (p < 0.05) effect on the anti-nutritional properties (tannins, phytate, and cyanogenic potential (CNP). Respondents from Kaoma and Serenje districts have a higher preference for soy-fortified over groundnut-fortified variant. In contrast, Kasama and Mansa districts preferred both soybean and groundnut in the fortification of cassava leaves. The Willingness to pay (WTP) is significantly (P < 0.05) correlated with the taste and texture of the cassava leaf products.

Keywords

• cassava leaves
• fortification
• nutritional characteristics
• consumer acceptability
• willingness-to-pay (wtp)