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

Email: ibrahimasalau@gmail.com

Accepted 16 December, 2018

Abstract

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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