Alamu Emmanuel Oladeji, Olaniyan Bukola, Maziya-Dixon Busie
International Institute of Tropical Agriculture (IITA), Southern Africa Research and Administration Hub (SARAH) Campus, P.O. Box 310142, Chelstone, Lusaka 10101, Zambia.
International Institute of Tropical Agriculture (IITA), PMB 5230, Ibadan 20001, Nigeria.
Foods. 2021 Apr 1;10(4):750. doi: 10.3390/foods10040750.
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 ( < 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 ( > 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 ( < 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.
本研究在家庭层面评估了五种玉米基零食的营养特性、抗营养特性及消费者偏好。采用标准实验室方法分析其物理、营养和抗营养特性，同时使用结构化问卷收集关于玉米产品消费者偏好的数据。玉米零食样品的近似参数存在显著差异（<0.05）。玉米零食中的抗营养特性均在允许范围内。除了Serenje和Mkushi地区，其他地区的受访者对玉米脆片变体和玉米手指变体的评价没有显著差异（>0.05），在Serenje和Mkushi地区，玉米脆片和玉米手指在感官评分上存在显著差异（<0.05）。然而，在各个地区中，评价最高的玉米手指变体是五香100%玉米手指。总之，富含大豆粉的玉米基零食已被证明营养丰富且具有合理的可接受水平。
