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Research Article Open access CC BY 3.0

Evaluation of Nutritional and Microbial Quality of Three Varieties of Dankuwa: A Nigerian Cereal Snack

K. S. Okeke, Z. A. Bello, O. Akoma

Current Journal of Applied Science and Technology · pp. 4558–4565 · Published 16 Sep 2014

10.9734/BJAST/2014/11857

Abstract

Aims: This study addresses the issue of diversification of dankuwa in order to increase its nutritional quality and to determine the nutritional and microbial load of dankuwa sold by vendors and laboratory produced dankuwa. Study Design: To produce dankuwa using other cereal such as millet and sorghum and to determine the nutritional content, sensory properties and microbial load of commercial dankuwa and laboratory produced dankuwa. Place and Duration of Study: Samples were purchased from vendors in Bida Local Government, Nigeria. Analyze at Central Services Laboratory of National Cereal Research Institute, Badeggi, Niger State. Experiment was conducted between November 2013 and March 2014. Methodology: In this study, three samples of dankuwa cereal were used. Two samples were laboratory processed using sorghum or millet and the third sample was purchased from vendors. The various dankuwa samples were analysed to determine their nutritional quality, sensory properties and microbial properties at Central Services Laboratory of National Cereal Research Institute Badeggi, Bida Niger State. Results obtained were subjected to statistical analysis. Results: The proximate content of the dankuwa was evaluated in this study revealed that the crude fat (20.38%) of the locally produced dankuwa (maize + groundnut) did not differ (p>.05) from the laboratory produced dankuwa using millet + groundnut (20.38%). Generally, the dankuwa produced locally differed significantly (p<.05) from those produced using millet and sorghum in appearance, sweetness and overall acceptability as well as their microbial load. The microorganisms isolated from the products were Staphylococcus aureus, Bacillus spp, E. coli, Pseudomonas spp, Micrococcus spp, Aspergillus niger, Aspergillus flavus, Mucor spp, Rhizopus spp, Rhizopus spp and Penicillum spp. Conclusion: The use of other cereal such as sorghum and millet increases the crude protein content of dankuwa as well as attract overall acceptability or preference by panellists.

Cereal snack (dankuwa) nutritional analysis; sensory quality microbial assessment

References (7)

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