Main Article Content
Effect of Maize-Groundnut Ratio on the Quality and Acceptability of Dakuwa – A Nigerian Cereal/Groundnut Snack
Abstract
Objective:The effect of maize/groundnut ratio on the quality of dakuwa was studied with a view to ascertaining the best maize/groundnut ratio used to produce dakuwa.
Materials and methods: Maize grains and groundnut were germinated for 72 hours after which they were dried and roasted at 1400C. The groundnut was decoated after which both maize and groundnut were milled separately. The maize flour and groundnut paste were mixed together in ratios of (maize: groundnut) 70:30; 60:40; 50:50 and 40:60. To each mixture, 10% and 5%, respectively of table sugar and granulated red pepper were added. The mixture was then milled and moulded into balls. The dakuwa produced were analysed for proximate composition, mineral content, microbial count and organoleptic properties using standard methods.
Results: Results of proximate composition and mineral content showed significant (p<0.05) difference in the crude protein (14.4-21.64%), crude fat (24.26-30.26%), ash (0.86-2.50%), carbohydrate (41-53%), potassium (167-203mg/100g), phosphorus (248-287mg/100g), and calcium (18.54-27.75mg/100g). Mould and yeast was not detected in the samples. With the exception of colour, other sensory attributes did not differ significantly (p>0.05). However, the sample produced using 50:50 ratio had the highest score for overall acceptability.
Conclusion: On the basis of protein and ash contents, as well as overall acceptability, dakuwa should be produced using 50:50 maize:groundnut ratio.Further studies should be undertaken to identifythe micro flora of dakuwa.
Keywords: Dakuwa, germination, ratio, proximate, mineral, overall acceptability
Materials and methods: Maize grains and groundnut were germinated for 72 hours after which they were dried and roasted at 1400C. The groundnut was decoated after which both maize and groundnut were milled separately. The maize flour and groundnut paste were mixed together in ratios of (maize: groundnut) 70:30; 60:40; 50:50 and 40:60. To each mixture, 10% and 5%, respectively of table sugar and granulated red pepper were added. The mixture was then milled and moulded into balls. The dakuwa produced were analysed for proximate composition, mineral content, microbial count and organoleptic properties using standard methods.
Results: Results of proximate composition and mineral content showed significant (p<0.05) difference in the crude protein (14.4-21.64%), crude fat (24.26-30.26%), ash (0.86-2.50%), carbohydrate (41-53%), potassium (167-203mg/100g), phosphorus (248-287mg/100g), and calcium (18.54-27.75mg/100g). Mould and yeast was not detected in the samples. With the exception of colour, other sensory attributes did not differ significantly (p>0.05). However, the sample produced using 50:50 ratio had the highest score for overall acceptability.
Conclusion: On the basis of protein and ash contents, as well as overall acceptability, dakuwa should be produced using 50:50 maize:groundnut ratio.Further studies should be undertaken to identifythe micro flora of dakuwa.
Keywords: Dakuwa, germination, ratio, proximate, mineral, overall acceptability
