Abstract
The study assessed the proximate composition and consumer acceptability of selected indigenous snacks (Chikaka, Gare, Yamperinyela, and Hekko) produced in Zuru Community, Kebbi State, Nigeria. An experimental design was used, with snacks formulated from locally available ingredients such as millet, cowpea, rice, sesame, and guinea corn. Proximate analysis was conducted using AOAC methods, while sensory evaluation involved 50 semi-trained panelists using a 9-point hedonic scale. Findings showed differences in nutrient composition among the snacks. Chikaka had the highest crude protein, fat, ash, and moisture contents, while Hekko recorded the highest carbohydrate and crude fibre values. Gare and Yamperinyela showed moderate nutritional values. Sensory results indicated that all snacks were generally acceptable, with scores above average. Chikaka was most preferred in appearance, Yamperinyela in taste and flavour, Hekko in colour and texture, while Gare had the highest overall acceptability. The study concluded that these indigenous snacks are both nutritious and well accepted, and recommends their promotion and commercialization as affordable dietary options to improve nutrition and reduce malnutrition in rural communities.
2026-06-22
Vol. 2 Issue No. 2 June 2026
Articles
Nutritional evaluation, consumer capability, proteinrich snacks, local formulation, indigenous ingredients
Vol. 2 Issue No. 2 June 2026
/ ArticlePROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF SNACKS INDIGENOUS TO ZURU COMMUNITY IN KEBBI STATE
STEPHEN, B. M
Department of Home Economics, School of Vocational and Technical, Federal College of Education Gidan Madi Sokoto State
stephenbikisu@gmail.com
ADGIDZI, E. A
Department of Home Science and Management, Nasarawa State University, Keffi, Nigeria
FATIMA M. A
Department of Home Economics, School of Vocational and Technical, Federal College of Education, Gidan Madi, Sokoto State