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

“Dakuwa" a traditional Nigerian snack made from cereals and legumes was produced finger millet (FM), groundnut (G/Nut), moringa oleifera seed (MS) flour to form five samples A (FM 100: G/Nut MS: 0), B 50: 50) C 40: 60) D 30: 70) E 20: 80). Proximate, mineral, vitamins, antinutrients sensory properties of the products were investigated. Proximate composition revealed that, moisture content ranged 4.68 5.63%, ash 1.22 2.58%, Crude fibre 1.78 4.47%, lipid 7.46 14.05%, protein 17.00 20.14%, Carbohydrate 54.71 63.92% energy (Kcal) 383.8 431.20%. All showed higher percentage Vit (6.26 11.40IU) Bl (18.50mg/100g 21.73mg/!00g). Most Vitamins determined increased significantly (P < 0.05) as substitution with increased. Mineral follows: AL (33.5 86.9mg/100g); Ca (56.9 252.3mg/100g) Fe (100.5 128.0mg/100g), Zn (35.6 85.7mg/100g) Antinutrients generally is Sample high tannin 253mg/100g, while sample had least ranging 0.4% phytate 253mg/100g tannin. Results evaluation there significant difference between in terms colour, texture general acceptability, other being more acceptable than (the control sample). Keywords: Moringa Seed Flour, Moisture Content, Protein, Sensory. Correspondence: [email protected] DOI: 10.7176/FSQM/120-04 Publication date: October 31 st 2022