Consumption Patterns, Processing and Nutritional Value of Traditional Snack “<i>Mugdugu</i>” Consumed in Rural Areas of Burkina Faso

• DOI: 10.11648/j.ijnfs.20170606.14
• Publication Date: 2018-07-20T07:42:45Z
• Authors: Fatoumata Hama-Ba
• Keywords: Snack food; Consumption; Roasting; Arachis

Traditional African snacks are very little known to the people. The objective of this study is present importance consumption, process and nutritional value a snack traditionally consumed in Burkina Faso. Consumption surveys were conducted among 250 adults rural urban areas Lebda Kaya north center area Production follow ups carried out at producers Lebda. Carbohydrates, lipids proteins, iron zinc contents determined. <i>Mugdugu</i> well populations, 97% know it have used least once. Nearly 46% 20% respondents once week. market main place supply two localities. <i>Mugudugu</i> by all age, 1 year more than 45 years. based on millet (<i>Pennissetum glaucum</i>) peanut (<i>Arachis hypogea</i>). essentials steps: roasting grinding. average carbohydrates, proteins respectively 61.78%, 21.67% 14.45%. Those 11.97% 3.97% respectively. association cereal legume make an interesting good that must attract attention nutrition actors.