International Journal of Nutrition and Food Sciences
Volume 6, Issue 6, November 2017, Pages: 237-242
Received: May 12, 2017;
Accepted: May 22, 2017;
Published: Nov. 17, 2017
Views 819 Downloads 39
Fatoumata Hama-Ba, Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de Recherche Scientifique et Technique (CNRST), Ouagadougou, Burkina Faso
Bougouma Boniface, Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de Recherche Scientifique et Technique (CNRST), Ouagadougou, Burkina Faso
Madina Konaté, Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de Recherche Scientifique et Technique (CNRST), Ouagadougou, Burkina Faso
Rasmata Dabo, Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de Recherche Scientifique et Technique (CNRST), Ouagadougou, Burkina Faso
Moussa Moustapha, Institut National de Recherche Agronomique du Niger (INRAN), Niamey, Niger
Brehima Diawara, Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de Recherche Scientifique et Technique (CNRST), Ouagadougou, Burkina Faso
Traditional African snacks are very little known to the people. The objective of this study is to present the importance of consumption, the process and the nutritional value of a snack traditionally consumed in Burkina Faso. Consumption surveys were conducted among 250 adults in rural and urban areas Lebda and Kaya in the north center area of Burkina Faso. Production follow ups were carried out at the producers in Kaya and Lebda. Carbohydrates, lipids and proteins, iron and zinc contents were determined. Mugdugu is well known to the populations, 97% know it and have used it at least once. Nearly 46% and 20% of respondents in Lebda and Kaya consumed it at least once a week. The market is the main place of supply in the two localities. Mugudugu is consumed by all age, 1 year to more than 45 years. Mugdugu is based on millet (Pennissetum glaucum) and peanut (Arachis hypogea). The process is based on two essentials steps: roasting and grinding. The average contents of carbohydrates, lipids and proteins are respectively 61.78%, 21.67% and 14.45%. Those of iron and zinc are 11.97% and 3.97% respectively. The association of cereal and legume make Mugudugu an interesting snack of good nutritional value that must attract the attention of nutrition actors.
Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso, International Journal of Nutrition and Food Sciences.
Vol. 6, No. 6,
2017, pp. 237-242.
Zizza Claire, Siega-Riz Anna Maria, Popkin Barry. Significant increase in young adults’snaking between 1977-1978 and 1994-1996 represent a cause for concern. Preventive Medicine, 2001, volume 32, Issue 4, page 303-310.
Skinner JD, Ziegler P, Pac S, Devaney B. Meal and snack patterns of infants and toddlers. J Am Diet Assoc. 2004, 104 (1 Suppl 1): 65-70.
Macdiarmid J, Loe J, Craig LC, Masson LF, Holmes B, McNeill G. Meal and snacking patterns of school-aged children in Scotland. Eur J Clin Nutr. 2009 Nov; 63(11):1297-304.
Gibson RS, Hotz C. Dietary diversification / modification strategies to enhance micronutrient content and bioavailability of diets in developing countries. Br J Nutr; 2001, 85 Suppl 2: S 1 59 – 66.
Icard-Vernière Christèle, Olive Fanny, Picq Christian, Mouquet-Rivier Claire. Contribution of Leafy Vegetable Sauces to Dietary Iron, Zinc, Vitamin A and Energy Requirements in children and their mothers in Burkina Faso Plant Foods Hum Nutr. 2015. 70:63–70 DOI 10.1007/s11130-014-0462-5
Ayo J. A, Onuoha G, Agu H, Ayo V. A, Avu E. O, Sosanya M, and Adeosun F. Effect of added beneseed paste on the quality of millet-based masa. African Journal of Food Science and Technology 2012, Vol. 3(10) pp. 236-243. ISSN: 2141-5455.
Oogarah‐Pratap B., Heerah‐Booluck B. J. "Children’s consumption of snacks at school in Mauritius", Nutrition & Food Science, 2005, Vol. 35 Iss: 1, pp. 15–19. http://dx.doi.org/10.1108/00346650510579117
Sebastian RS, Cleveland LE, Goldman JD, J. Adolesc Effect of snacking frequency on adolescents' dietary intakes and meeting national recommendations. Health. 2008; 42 (5):503-11. http://dx.doi.org/10.1016/j.jadohealth.2007.10.002
Lipoeto NI, Geok Lin K, Angeles-Agdeppa I. Food consumption patterns and nutrition transition in South-East Asia. Public Health Nutr 2013; 16:1637–43. 13.
Duffey KJ, Pereira RA, Popkin BM. Prevalence and energy intake from snacking in Brazil: analysis of the first nationwide individual survey. Eur J Clin Nutr 2013; 67:868–74.
O’ Connor L, Brage S, Griffin SJ, Wareham NJ, Forouhi NG. The crosssectional association between snacking behaviour and measures of adiposity: the Fenland Study, UK. Br J Nutr; 2015;.114:1286–93.
Adegunwa, M. O., Ganiyu, A. A., Bakare, H. A. and Adebowale, A. A. Quality evaluation of composite millet-wheat Chinchin. Agriculture and Biology Journal of North America, 2014, 5(1): 33-39.
Bellisle F. Meals and snacking, diet quality and energy balance. Physiol Behav; 2014, 134:38–43.
Ancellin R, Baelde D, Barthélémy L, Bellisle F, Berta J-L, Boute D, Castetbon K, Chauliac M, Duchéne C, Dumas C. Ministry of Health and Welfare. Dietary guidelines for adults in Greece. Arch Hell Med; 1999, 16:516–24.
Ancellin R, Baelde D, Barthelemy L, Bellisle F, Berta J-L, Boute D, Castetbon K, Chauliac M, Duchene C. Le guide alimentaire pour tous. 2011. Available from: http://www. inpes.sante.fr/CFESBases/catalogue/pdf/581.pdf. 83.
Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International. 18th ed. Arlington, VA: AOAC International; 2005.
Egan H, Kirk RS, Sawyer R. Pearson’s Chemical Analyses of Food (8th edition). Churchill. Livingstone: London-UK; 1981, 591p.
Popkin BM, Duffey KJ. Does hunger and satiet y drive eating any more? Increasing eating occasions and decreasing time between eating occasions in the United States. Am J Clin Nutr; 2010, 91:1342–7.
Kant AK, Graubard BI. 40-Year trends in meal and snack eating behaviors of American adults. J Acad Nutr Diet; 2015, 115:50–63.
Leverton, R. M. The paradox of teen-age nutrition. J. Am. Diet. Assoc. 1968, 53: 13-18
Sparks, G. Teen-age snacking habits: A challenge for nutrition education. J. Am. Diet Assoc. 1975, 66: 371-375.
Mc Coy, H., S. Moak, M. A. Kenny, A. Kirby, L. Chopin, W. Billon, A. Clark, G. Disney F. G. Ercanli, E. Glover, M. Korslund, H. Lewis, S. J. Kitchey, P. Schilling, S. Shoffner, and T. Wakefield. Snacking patterns and nutrient density of snacks consumed by southern girls. J. Nutr. Ed. 1986, 18: 61-66.
Tettweiler, P. 1991. Snack foods worldwide. Food Technol. 45: 58-62.
Piernas C, Popkin BM. Trends in snacking among U.S. children. Health Aff (Millwood) 2010; 29:398–404.
Adeyeye, Samuel A., Akingbala, John O. 2014. Evaluation of Nutritional and Sensory Properties of Cookies Produced from Sweet Potato- Maize Flour Blends. Researcher 2014; 6(9). http://www.sciencepub.net/researcher
Plernchai Tangkanakul, Patcharee Tungtrakul, and Wanpen Mesomya. Nutrient Contents of Commercial Snack Food Products Kasetsart J. Nat. Sci. 1999, 33: 270–276.
Mensah P, Tunkins A. Household level technologies to improve the availability and preparation of adequate protein and safe complementary foods In; Food and Nutrition Bulletin, 2003, 24:104-125.
Nkama I, Malleshi NG Production and nutritional quality of traditional masa from mixture of rice, pearl millet, cowpea and groundnut. Food Nutrition Bulletin, 1998. 19: 336-373.
Solomon Mariam. Nutritive value of three potential complementary foods based on cereal and legumes. African Journal of Food and Nutritional Sciences: 2005; Volume 5 N°2.
Food and Agriculture Organization/World Health Organization (FAO/WHO). 2002. Human vitamin and mineral requirements. Report of a joint FAO/WHO expert consultation. FAO/WHO.
Fatoumata Hama, Christèle Icard-Vernière, Jean-Pierre Guyot, Christian Picq, Diawara, Brehima., Mouquet-Rivier Claire.). Evolution of the micro- and macronutrient composition of pearl millet (Pennisetum glaucum) and whitesorghum (Sorghum bicolor) during in field versus laboratory decortications. Journal of Cereal Science, 2011, 54, 425–433.60–1668.
Fatoumata Hama, Christèle Icard-Vernière, Jean-Pierre Guyot, Isabelle Rochette, Bréhima Diawara, Claire Mouquet-Rivier. Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortications. International Journal of Food Science and Technology, 2012, 47, 1660–1668.