Global Advanced Research Journal of Microbiology (GARJM) ISSN: 2315-5116
December, 2018 Special Anniversary Review Issue
Copyright © 2018 Global Advanced Research Journals
Full Length Research Paper
Proximate Composition and Microbial Load of Locally and Laboratory Produced Bambara Nut Condiment
1Adamu Shahidah A., 1Nazidi Ibrahim, 2Salau I. A. and 2Sambo S
1Department of Microbiology, Sokoto State University, Sokoto, Nigeria
*2Department of Biology, Shehu Shagari College of Education, Sokoto, Nigeria
Accepted 16 December, 2018
The proximate composition and microbiological load of bambara nut (Vigna subterranea L (Verd) condiment: inoculated and un-inoculated samples were evaluated. The proximate composition revealed variations between unfermented and fermented seeds of bambara nut with lipid having a value of 1.67 and 13.33%; protein value 6.53 and 11.44%; then carbohydrate was 77.8 and 49.46% respectively. The organisms associated with fermented Bambara nut condiment were Staphylococcus saprophyticus and streptococcus species in un-inoculated sample and Bacillus subtilis and B licheniformis in inoculated sample. This suggests that ‘bambara nut condiment’ is a good and cheap source of protein for the lower class, who cannot afford other expensive sources of proteins.
Keywords: Bambara nut, condiment, inoculated, un-inoculated and proximate composition.
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- Adamu Shahidah A. on Google Scholar
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- Nazidi Ibrahim on Google Scholar
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- Salau I. A. on Google Scholar
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- Sambo S on Google Scholar
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