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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 6, Issue 6) |
| DOI | 10.11648/j.ijnfs.20170606.14 |
| Page(s) | 237-242 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Snack, Tradition, Processing, Legumes, Rural
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APA Style
Fatoumata Hama-Ba, Bougouma Boniface, Madina Konaté, Rasmata Dabo, Moussa Moustapha, et al. (2017). Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso. International Journal of Nutrition and Food Sciences, 6(6), 237-242. https://doi.org/10.11648/j.ijnfs.20170606.14
ACS Style
Fatoumata Hama-Ba; Bougouma Boniface; Madina Konaté; Rasmata Dabo; Moussa Moustapha, et al. Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso. Int. J. Nutr. Food Sci. 2017, 6(6), 237-242. doi: 10.11648/j.ijnfs.20170606.14
AMA Style
Fatoumata Hama-Ba, Bougouma Boniface, Madina Konaté, Rasmata Dabo, Moussa Moustapha, et al. Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso. Int J Nutr Food Sci. 2017;6(6):237-242. doi: 10.11648/j.ijnfs.20170606.14
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Download@article{10.11648/j.ijnfs.20170606.14,
author = {Fatoumata Hama-Ba and Bougouma Boniface and Madina Konaté and Rasmata Dabo and Moussa Moustapha and Brehima Diawara},
title = {Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso},
journal = {International Journal of Nutrition and Food Sciences},
volume = {6},
number = {6},
pages = {237-242},
doi = {10.11648/j.ijnfs.20170606.14},
url = {https://doi.org/10.11648/j.ijnfs.20170606.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170606.14},
abstract = {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.},
year = {2017}
}
TY - JOUR T1 - Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso AU - Fatoumata Hama-Ba AU - Bougouma Boniface AU - Madina Konaté AU - Rasmata Dabo AU - Moussa Moustapha AU - Brehima Diawara Y1 - 2017/11/17 PY - 2017 N1 - https://doi.org/10.11648/j.ijnfs.20170606.14 DO - 10.11648/j.ijnfs.20170606.14 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 237 EP - 242 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20170606.14 AB - 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. VL - 6 IS - 6 ER -
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