Abstract
Dakuwa is a leguminous based snack prominent throughout northern Nigeria. It consists basically of roasted tiger nut and groundnut paste, It is produced mixtures of legumes such as tiger nut and groundnut, ground pepper, ginger, sugar and salt, pounded and molded into balls that can be eaten without further processing. The aim was to produce dakuwa from the blends of roasted millet and sorghum with groundnut and determine the nutritional, functional, mineral, microbiology and sensory qualities. Dakuwa produced from the blend of pearl millet flour and groundnut paste, sorghum and groundnut paste were evaluated according to different formulations (Mtrl 100, MG 80:20, MG 60:40, MG 50:50) and (Strl 100, SG 80:20, SG 60:40, SG 50:50). Dakuwa at 100% pearl millet and sorghum flour had 8.25 and 8.17% protein, higher protein content was found in samples MG 50:50 and SG 50:50 and carbohydrate contents (74.29 -71.79%) fat content valued from 2.88 to 1.83%, ash valued from 2.44 to 2.38%, crude fibre from 2.62 to 1.93% that corresponds to the levels of substitution with groundnut paste. The microbial count was within the acceptable limits, with TBC ranging from 2.4 × 103 to 4.8 × 103 and the TFC was 6.2 × 103 to 3.3 × 103. Colour value from 6.8 to 5.3, mouth feel from 7.3 to 4.7, texture valued from 7.3 to 5.2, taste from 7.8 to 5.7 and overall acceptability valued form 7.3 o 5.3 respectively. The dakuwa produced from different blends of millet and groundnut was observed to have increased in protein and ash with variations in the fat content and a decrease in carbohydrate content which was as a result of varying substitution rates with groundnut paste.
Published Version
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