Amino acid profile, antioxidant properties, mineral composition and acceptability of Dakuwa (a Nigerian cereal groundnut snack)

Title : Amino acid profile, antioxidant properties, mineral composition and acceptability of Dakuwa (a Nigerian cereal groundnut snack)

Abstract:

The study investigated the amino acid composition, antioxidant properties, mineral composition and sensory acceptability of dakuwa (a traditional Nigerian cereal–groundnut snack) produced using two groundnut varieties (Kampala and Tiv) in both defatted and undefatted forms. The objective was to evaluate the effect of defatting and varietal differences on the nutritional and sensory properties of the product. Dakuwa samples were prepared from roasted maize and groundnut (40:60 ratio), with defatting achieved through mechanical oil extraction. Amino acid composition was determined using HPLC (Pico-Tag method), while antioxidant activities were evaluated using Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging assays, mineral content were analyzed for calcium, magnesium and iron by the aid of an atomic absorption spectrophotometer and sensory evaluation was also conducted. Results revealed that groundnut variety and defatting significantly (p ≤ 0.05) influenced the amino acid and antioxidant profiles of the samples. Dakuwa made from defatted Kampala groundnut had the highest total essential amino acids (43.45 g/100 g protein), hydrophobic amino acids (44.06 g/100 g), and DPPH radical scavenging activity (43.26 mmol Trolox equivalents/100 g), indicating superior protein quality and antioxidant potential. Conversely, dakuwa made from undefatted Tiv groundnut showed the lowest nutritional quality. The enhanced methionine, cysteine, and phenylalanine contents in defatted Kampala samples contribute to improved antioxidant activity and protein stability. Mineral analysis showed that samples produced from tiv groundnut generally contained higher calcium and magnesium levels. Sensory evaluation indicated that dakuwa made from undefatted tiv groundnut was most preferred across all quality attributes. The findings suggest that dakuwa produced from defatted Kampala groundnut possesses high nutritional and functional value, making it a potential functional snack for combating protein-energy malnutrition and oxidative stress–related disorders.

Keywords: Dakuwa; Defatted Groundnut; Amino Acid Composition; Antioxidant Activity; Cereal–Legume Snack.

Biography:

Shehu Adamu Alhaji is an Assistant Lecturer in the Department of Food Science and Technology at Ibrahim Badamasi Babangida University, Lapai. He holds a Master’s degree in Food Science and Technology with specialization in Food Processing and Technology. His research interests focus on functional food development, composite flour technology, food biotechnology, postharvest technology, food processing and engineering as well as food preservation and safety. He has authored and co-authored several peer-reviewed publications. He is a professional member of the Nigerian Institute of Food Science and Technology, Nigerian Council of Food Science and Technology, and the Certified Food Scientists of Nigeria.