Physicochemical, Nutritional and Sensory Properties of “ Dakuwa “ From Blends of Finger Millet (Tamba), Groundnut and Moringa Seed Flour

B.M. Yelmi, U.S. Haruna, E. Samuel, Igbabul, B.D


“Dakuwa" a traditional Nigerian snack made from cereals and legumes was produced from finger millet (FM), groundnut (G/Nut), and moringa oleifera seed (MS) flour to form five samples A (FM 100: G/Nut 100: MS: 0), B (FM 100: G/Nut 50: MS: 50) C (FM 100: G/Nut 40: MS: 60) D (FM 100: G/Nut 30: MS: 70) E (FM 100: G/Nut 20: MS: 80). Proximate, mineral, vitamins, antinutrients and sensory properties of the products were investigated. Proximate composition of the products revealed that, moisture content ranged from 4.68 to 5.63%, ash 1.22 to 2.58%, Crude fibre 1.78 to 4.47%, Crude lipid 7.46 to 14.05%, Crude protein 17.00 to 20.14%, Carbohydrate 54.71 to 63.92% and energy (Kcal) 383.8 to 431.20%. All the samples showed higher percentage of Vit A (6.26 to 11.40IU) Vit Bl (18.50mg/100g to 21.73mg/!00g). Most of the Vitamins determined increased significantly (P < 0.05) as substitution with moringa seed increased. Mineral content ranged as follows: AL (33.5 to 86.9mg/100g); Ca (56.9 to 252.3mg/100g) Fe (100.5 to 128.0mg/100g), Zn (35.6 to 85.7mg/100g) Antinutrients generally increased as moringa seed substitution is increased. Sample E showed high tannin content of 253mg/100g, while sample had the least of the antinutrients ranging from 0.4% of phytate to 253mg/100g of tannin. Results of the sensory evaluation showed there was significant (P < 0.05) difference between the samples in terms of colour, texture and general acceptability, with the other samples being generally more acceptable than sample A (the control sample).

Keywords: Moringa Seed Flour, Moisture Content, Crude Protein, Sensory.


DOI: 10.7176/FSQM/120-04

Publication date:October 31st 2022

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email:

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright ©