Assessment of Traditionally Produced Dakuwa (A Cereal/Legume Based Nigerian Snack) in Niger State, Nigeria

Abstract

Dakuwa (a local legume/cereal snack) samples were collected from local producers cutting across seven local government areas in Niger State,  central Nigeria and assessed on the basis of proximate composition,  anti-nutritional factors and mineral content, microbiological and sensory qualities. There were significant differences (p <0.05) in the moisture,  protein, fat and acid insoluble ash contents of the samples with values  ranging between 10.38 – 12.41%, 13.60 – 15.26%, 23.36 – 25.44% and 6.95 – 9.28% respectively. Significant differences (p <0.05) were also  observed in the sodium, potassium, calcium and phosphorus contents but iron was not detected in any of the samples. The phytic acid, tannin,  cyanide and trypsin inhibitor activity was relatively low in all the samples. Significant differences were observed between samples’ sensory attributes such as colour, aroma, texture and taste, although all the samples were  acceptable. There is the need to standardize the process of dakuwa  production and encourage its industrial production in order to take it  beyond the traditional family business that it is presently.