Aishatu Muhammad Hassan1, Hadiza Abubakar Waziri1, Hadiza Kubura Lawan1, Aisha Sheriff2, Jawahir Adam Muhammad1, Sa’eedu Auwal Magaji2
1Department of Food Science and Technology, University of Maiduguri, Borno State, Nigeria
2Department of Nutrition and Dietetics, University of Maiduguri, Borno State, Nigeria
*Corresponding author’s Email: ummhaneef453@gmail.com, doi.org/10.55639/607.020100138
ABSTRACT
This study evaluated the physico-chemical, mineral and sensory properties of dakuwa formulated from maize, dates, groundnut, tiger nut, and cinnamon (Sample A) compared with the control made from 100% tiger nut (Sample B). Nutritional composition was analyzed using standard AOAC (2020) procedure; the pH was analyzed using a method prescribed by AOAC (2023), while sensory evaluation was assessed using a 9-point hedonic scale and data were analyzed using one-way ANOVA at p ≤0.05. The result revealed significant variation in the means of these properties. Sample A had higher ash (6.00%), carbohydrate (53.15%) and fibre (7.43%) contents with a calorific value of 397.51 kcal while sample B had a higher protein (15.90%) and fat (18.52%) contents with a calorific value of 441.47 kcal. Sample A had markedly higher Ca (99.00 mg/100g), K (190.00 mg/100g), P (110.10 mg/100g), Mg (33.00 mg/100g), and Na (14.00 mg/100g) while sample B had higher Mn (50.00 mg/100g). Sample A and B had a pH value of 7.08 and 7.42, respectively. Findings of sensory evaluation revealed no significant difference (p>0.05), respectively in colour (6.1 and 6.0) and overall acceptability (6.1 and 6.5), however, sample A was significantly preferred (p≤0.05) in aroma (6.4), taste (6.5) and texture (6.5). These results indicate partial substitution of tiger nuts with maize, dates, and cinnamon improved the mineral density and sensory quality without added sugar, supporting its use as a nutrient dense snack.
KEYWORDS
Dakuwa,
Physico
chemical,
Maize,
Dates,
Cinnamon.