Quality evaluation of dakuwa and effect of ratios of tigernut to groundnut in dakuwa production

Abstract

Evaluation of market and laboratory-processed samples of Dakuwa and effects of ratios of tiger nut to groundnut mix (4:1, 3:1, 2:1 and 1:1) on their organoleptic acceptability were carried out through field, laboratory and sensory studies. Results showed tiger nut and groundnuts were major cereals used for Dakuwa production, though sorghum and maize in place of tiger nuts were used by few producers. Ratios of tiger nut to groundnut varied (3:1, 2:1 and 4:1) but ratio 2:1 was most popular. Significant differences were observed for moisture, lipid, protein, ash and pH of both laboratory and market samples (P ≤ 0.05). High microbial load of market samples suggested unsanitary production and handling. Laboratory and market samples were respectively for moisture: 11.67 to 16.50 and 23.33 to 39.20; for lipid: 24.86 to 30.04 and 24.97 to 32.56; for protein: 7.80 to 9.00 and 7.90 to 10.27; ash: 1.63 to 2.50 to 3.48; and pH: 5.79 to 5.95 and 6.15 to 6.59 while higher microbial loads were observed for market samples. Except MD-DD, all samples of Dakuwa were acceptable as their sensory scores were less than 4.0 on a 7-point scale. Significant differences were observed on general acceptability for both the market and laboratory samples (P ≤ 0.05). MD-BB was most liked for market samples whereas LD-BB was most liked for laboratory sample. The least liked ratio of tiger nut to groundnut in Dakuwa formulation was 4:1. In conclusion, no significant differences (P ≥ 0.05) were observed between Dakuwa samples made from ratios 3:1, 2:1 and 1:1 but numerically ratio 2:1 was the most acceptable.

Keywords: Dakuwa, Groundnut, Tigernut, quality.