Proximate Composition and Microbial Analysis of “Abacha” Fortified with Groundnut and Coconut Flour

Author

Ogundowole, O., Omosuli, S.V., Aje, O.T., and Omotoye, A.C


Abstract

 Abacha is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Abacha was enriched with varying proportions of groundnut-coconut flour (100, 80:10:10, 70:15:15, 60:20:20 for Samples A, B, C and D respectively) to produce abacha groundnut-coconut. Proximate and microbial analyses were determined using standard methods. The proximate composition of abacha meals ranged from 7.67 to 8.86%; 1.03 to 23.46%, 0.24 to 7.89%, 1.26 to 4.02%, 1.08 to 7.52% and 48.25 to 88.72% for moisture, crude protein, fat ,ash, crude fiber and carbohydrate respectively. There were increase in these values as the level of groundnut-coconut flour substitution increased and significant differences (p < 0.05) in values obtained for moisture, protein, fat, ash and crude fibre contents. The mean total aerobic plate count ranged from 4.8x1012 to 7.7x1011, coliform count range from 9.5x1010 to 3.5x1011 and fungal count range from 6.6x109 to 3.7x1010. Based on the specifications by International Commission for Microbiological Specification for Foods (ICMSF), the level of contaminations was unacceptable and could pose health challenge. Hence fortified abacha is recommended as safe, nutritious and acceptable food product that can enhance food and nutrition, security among cassava consuming population but should be produced in a more hygienic way.



Keywords

Proximate composition, Nutritional value, Chemical composition, Nutrient enrichment, Proximate analysis



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References


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