ISSN 2756-3286
Advances in Food Science and Technology ISSN: 6732-4215 Vol. 13 (2), pp. 001-005, February, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full Length Research Paper
Evaluating Nutritional Content and Microbial Safety of Bambara Nut Condiments: A Study of Local and Laboratory Production Methods
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, 2024
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.