Nutritional and Consumer Acceptability of Dakuwa (West African Snack) Developed from Digitaria iburua (Fonio)

Abstract

Aims: This study aimed to evaluate the nutritional composition, sensory acceptability, and microbiological safety of “Dakuwa”, a traditional West African snack, formulated with fonio (Digitaria iburua) as a primary cereal component. Study Design: An experimental study was conducted using five composite formulations of fonio, maize, and groundnut, alongside a market-sourced sample for comparison. Place and Duration of Study: The study was carried out in Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development between September, 2021 and May, 2025. Methodology: Five “Dakuwa” formulations were prepared: DKCF10 (100% maize), DKCF11 (100% fonio), DKCF12 (80% fonio), DKCF13 (70% fonio), and DKCF14 (50% fonio). Proximate composition was determined using standard analytical methods. Sensory evaluation was conducted with consumer panels to assess taste, texture, and overall acceptability. Microbiological analysis was performed to assess safety and quality. Results: Moisture content ranged from 2.57% to 4.38%, protein from 19.45% to 25.74%, and fat from 12.68% to 18.60%. DKCF10 (2.17) and DKCF14(2.26) recorded the highest consumer preference scores for taste, texture, and overall acceptability. Microbiological evaluation indicated that all samples met safety standards, with DKCF14 and DKCF10 exhibiting the lowest microbial loads. Conclusion: Incorporating fonio into “Dakuwa” enhanced the nutritional quality while maintaining consumer acceptability. Formulations containing 50% fonio (DKCF14) and 100% maize (DKCF10) were most preferred. The study highlights fonio’s potential as a nutritious, gluten-free cereal for snack production, contributing to dietary diversification and food security. The study recommends further research to optimize processing and wider application of formulations containing 50% fonio (DKCF14).