ABSTRACT

This study was carried out to determine the chemical composition and consumption pattern of indigenous snacks consumed in Bida, Niger State; as well as determine the frequency of consumption of these snacks and the factors influencing consumption. The study adopted a research and experimental design. Socio economic characteristics of the respondents were assessed. Structured questionnaires were administered to residents of Bida, Niger state, to assess the frequency of consumption of selected indigenous and continental snacks, snack preference and the reason for preference. Samples of the selected indigenous snacks (kuli kuli, kilishi, donkwa, kunu-aya) were both prepared and purchased; and chemical analysis was carried out on the eight samples. There was a statistically significant difference between most of the nutrients present in both the purchased and prepared samples. Overall, the snacks were rich in nutrient content, with kilishi having the highest level of protein (72.5g/100g) and kunu-aya having the least (1.20g). A higher level of carbohydrate content was also observed in the purchased donkwa (60.8g/100g), while the prepared donkwa was (59.7g/100g). The fat content in both the prepared and purchased kilishi was on average. The results from the study revealed that the major factors influencing the consumption of indigenous snacks included taste, availability, affordability and nutritional value. There was wide variation in the frequency of consumption of the indigenous snacks. The frequency was also observed in this study.