Abstract

Dambu (Couscous) is a traditional West African snacks, holds cultural and nutritional significance in many communities across the region. Dambu is valued not only for its ttaste but also for its contribution to local diets, providing essential nutrients and serving as a symbol of cultural identity. The study is aimed at developing and supplementing food formulated from locally available materials such as carrots, groundnut and millet based dambu. The preliminary work in determining the most prefered milllet;groundnut ratio was carried out by subtituting groundnut into millet at varied proportions ................................................................................................................................................................