ISSN 2756-326X
Advances in Agriculture and Agricultural Sciences ISSN 2756-326X Vol. 10 (2), pp. 001-005, February, 2024. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full Length Research Paper
Evaluation of proximate composition and microbial contamination in artisanal and manufactured 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, 2023
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.