A Survey of the Traditional Methods of Processing Dakuwa (A Cereal/ Legume Based Local Snack Food Product) in Niger State, Nigeria

Abstract

A survey of the traditional methods of dakuwa processing was undertaken. Sixty-two Dakuwa producers cutting across six local governments, two from each agricultural zone in Niger State, were interviewed. Responses revealed that Dakuwa production is carried out by women only, age ranging between 19 and 76. More than 50% of these traditional processors had no formal education. The survey also revealed that the choice of ingredients varies from place to place depending on culture and individual preferences. Even where the same ingredients are used, the actual ratios were observed to be different. Furthermore, each of the processing steps is executed by means of crude household equipment which vary from place to place and the adequacy of each of the steps is subject to the processors’ senses of sight, touch and smell.