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Assessment of consumer acceptance and willingness to pay for
induced quality attributes in processed cassava leaves products
in Morogoro municipality
Type Thèse
Auteur Innocensia Dickson Pato
Date 2013
Catalogue de bibl. Google Scholar
Type PhD Thesis
Université Sokoine University of Agriculture
Résumé Consumption of Indigenous vegetables (IVs) in most
Sub-Sahara African countries including Tanzania is replaced by
exotic varieties/species, regardless of their potential nutritional
and economic values. Given this situation, among other IVs, this
study was conducted with the aim of assessing consumers‟ acceptance
and willingness to pay (WTP) for processed cassava leaves products.
Sensory test together with a consumer survey of 110 randomly
selected respondents was conducted in Morogoro Municipality from
November to December 2012, using a structured questionnaire.
Double-bounded dichotomous choice contingent valuation method (CVM)
was employed to elicit consumers‟ WTP information. Major reasons
outlined by respondents for not regularly consuming cassava leaves
were: inconvenience in usage (65%) and health related risk
associated with the vegetable (29%). Compared with fresh leaves,
respondents rated processed cassava leaves significantly (p=0.05)
higher for aroma, texture and generalappearance attributes while
dried leaves had the lowest score for colour attribute. Estimated
mean WTP from restricted binary logit model were TZS 664.4/100g and
1681.4/100g for frozen and dried leaves package respectively; and
TZS 289.23 for a bundle of fresh leaves. This implies that,
consumers were willing to pay premiums for both dried and frozen
leaves of 12% and 66.1% respectively and a discount of 3.6% for
fresh leaves. The findings also show that age, income, gender, and
household size significantly affected consumers‟ WTP for cassava
leaves products. Accordingly, colour, aroma, and general appearance
of the cassava leaves products statistically influenced consumers‟
WTP. Generally, consumers accepted the processed frozen and dried to
fresh cassava leaves. Based on the study findings, opportunities for
products development from cassava leaves to improve market potential
through processing are available and are to be exploited
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Effect of the addition of catfish meat on improving of jerked
meat protein from cassava leaves (Manihot utilissima)
Type Article de revue
Auteur Sahadi Didi Ismanto
Auteur Surini Siswardjono
Auteur Silvia Nengsih
Volume 5
Numéro 2
Publication International Journal on Advanced Science Engineering
Information Technology
Date 2015
Catalogue de bibl. Google Scholar
Résumé This study aimed to determine the effect of catfish meat to
increase protein of jerked meat cassava leaves (Manihot utilissima)
and to find the best products from cassava leaves jerked meat. This
research was conducted at the Laboratory of Engineering and Process
Technology, Chemical Agricultural Products and Nutrition Department
of Agricultural Technology Andalas University from August to October
2014. The method used in this study experimental method, using a
completely randomized design (CRD) with 6 treatments and 3
replications. The treatments are the addition of catfish meat,
respectively : 37.5 % (A), 50 % (B), 62.5 % (C), 75 % (D), 87.5 %
(E), and 100 % (F). Data was processed with statistically by using
ANOVA which was followed by Duncan 's New Multiple Range Test
(DNMRT) at the 5% significance level. The results of this study
showed that the addition of catfish meat were very significantly
effect on the improvement of cassava leaves protein jerked ranged
from 25.9 % 38.08 %, decreasing water content that ranges between
7.58 % - 9.16 %, increasing ash content which ranged between 1.15 %
- 1.54 %, and fat content ranged from 28.83 % - 33.33 %. Based on
sensory analysis, the best product is treatment B ( the addition of
50 % of catfish meat), where color was preferred by 70% panelist,
flavor by 75%, taste by 90%, and texture by 90% of panelist.
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Evaluation of nutritional properties, and consumer preferences
of legume-fortified cassava leaves for low-income households in
Zambia
Type Article de revue
Auteur Emmanuel Oladeji Alamu
Auteur Chileshe Prisca
Auteur Bukola Olaniyan
Auteur Mary Omolola Omosebi
Auteur Mojisola Olanike Adegunwa
Auteur David Chikoye
Auteur Busie Maziya-Dixon
Volume 7
Numéro 1
Pages 1885796
Publication Cogent Food & Agriculture
Date 2021
Extra Publisher: Taylor & Francis
Catalogue de bibl. Google Scholar
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Formulation, of cassava root - leaf flakes, acceptability
evaluation and determination of nutritional value
Type Article de revue
Auteur Cc Nc Sa
Catalogue de bibl. Zotero
Langue en
Résumé Cassava is an important food crop grown for its roots to
supply daily needed calories to households in the cassava growing
communities including coastal Kenya. The region contributes up to 30
% of the national cassava production though it remains food insecure
with high prevalence of malnutrition. Cassava roots are deficient in
most nutrients except carbohydrates while the leaves are rich in a
range of nutrients including protein but are moderately consumed as
vegetables. The study sought to establish the most acceptable
cassava root-leaf blend/s with improved nutrients’ content. This
involved formulation of blends of cassava flakes through mixing
roots and leaves in varied levels ranging from 0 % to 50 % that led
to 18 different blends, with most accepted being 20%. Fermented and
unfermented flakes were developed. A total of 18 formulations were
developed before consumer acceptability and nutritional content were
determined in the most preferred blends. The results showed cassava
root - leaf flakes were best accepted when fermented root material
is blended with 20% leaf component. Percent leaf content above 40%
was unacceptable as such blends exuded poor smell. A calculation
from the nutrients contained in blend 100 5 cassava roots against
the blend that contained leaf material showed that the nutritional
value showed that cassava root-leaf flakes has vitamins A and C
improved by 353% and 53%, minerals- iron and zinc by 5.6% and 85%
respectively and protein by 430% when compared with flakes processed
from 100% cassava root. It is recommended that more studies be
carried out to determine bioavailability and nutritional effect of
consumption of the flakes on children and pregnant women.
Date d'ajout 20/03/2023 à 03:12:47
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Pièces jointes
o Sa - Formulation, of cassava root - leaf flakes, accept.pdf
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Improvement and popularization of diversified cassava products
for income generating and food security: a case study of Kibabu
Type Article de revue
Auteur Henry Laswai
Auteur V. C. K. Silayo
Auteur J. J. Mpagalile
Auteur W. R. Balegu
Auteur J. John
Volume 6
Numéro 1
Pages 1–15
Publication African Journal of Food, Agriculture, Nutrition and
Development
Date 2006
Catalogue de bibl. Google Scholar
Résumé Kibabu is a traditional, plain, deep fried cassava product
prepared from cassava paste. It was noticed in Muheza district,
Tanzania, to be nutrient-deficient as it was prepared from plain
cassava that was only mixed with onions, and then deep fried. There
was also room to improve its acceptability for wider dissemination.
A study was conducted to improve nutrient content and palatability
of traditional kibabu, using 80 % cassava and other staple mixture
and 20 % onion-garlic (flavour improver). Laboratory analysis and
sensory evaluation were conducted on kibabu from each of the
formulations. Results showed that use of groundnuts and soybeans
improved the nutritive value. Incorporation of coconut in the
formulation improved palatability of kibabu significantly (P <
0.05). Plain cassava kibabu was poor in nutrients and rich in energy
but once blended with groundnuts or soybean, the nutrient content
improved greatly. The dry matter of the formulated product ranged
from 70.36 to 90.34 %. On dry weight basis, the nutrient content was
as follows: crude protein, 1.21-19.69 %; fat, 6.74 - 41.51 % and ash
content, 1.96 12.45 %. The fibre content ranged from 5.46 - 25.85 %,
with coconut contributing most to this increase. The improvement
resulting from blending with coconut was not outstanding except for
fat and protein but palatability improved significantly (P < 0.05).
Incorporation of high levels of soybean in the formulation, although
it increased the protein content greatly, it introduced the bean
flavour that significantly lowered (P < 0.05) the acceptability of
the resulting kibabu. Being a food security crop that could benefit
many households in the country, both as food and income source,
diversification of uses of cassava is essential. There is therefore,
need to promote these paste products for use as snack foods for
adults and children, and for income generation. However, care should
be taken on nutrient status if kibabu is intended for child feeding.
Popularization and promotion work need to target areas that use
cassava within and outside the study districts.
Titre abrégé Improvement and popularization of diversified cassava
products for income generating and food security
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Sensory evaluation of different preparations of cassava leaves
from three species as a leafy vegetable
Type Article de revue
Auteur M. G. Umuhozariho
Auteur N. B. Shayo
Auteur P. Y. K. Sallah
Auteur J. M. Msuya
Volume 12
Numéro 46
Pages 6452–6459
Publication African Journal of Biotechnology
Date 2013
Catalogue de bibl. Google Scholar
Résumé Cassava leaves are largely consumed in Africa and are among
the top three African indigenous vegetables rich in nutrients.
Leaves from bitter (Manihot utilissima), sweet (Manihot dulcis) and
wild (Manihot glaziovii) species of cassava were cooked by boiling
in salted (sodium bicarbonate and table salt) water with the
addition of palm oil and ground-nut paste, following processing by
“pounding”, “pounding and then drying” and, “drying and then
pounding”. The drying was done in tunnel solar drier at temperature
of 65°C on average. Nine samples (three species x three processing
methods) were evaluated by 31 panelists, using a five point hedonic
scale, where 5 = like very much and 1= dislike very much. Cassava
species affected significantly (p = 0.0047; 0.0206) scoring for
texture and overall acceptability, respectively, but not for colour,
aroma and taste. Processing method highly significantly (p< 0.0001)
affected all the sensory attributes scoring. Leaves from all three
species were liked as leafy vegetable, except when pounded after
drying.
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