Proximate and Anti-nutritional Analysis of locally produced Condiment (Cwande) in Zuru Local Government, Kebbi State, Nigeria
DOI:
https://doi.org/10.56919/usci.1122.041Keywords:
Cwande, Hibiscus, Proximate composition, Anti-nutritionalAbstract
This study aimed to analyse the proximate and anti-nutritional components of Cwande in Zuru Local Government, Kebbi State. Five (5) samples in four (4) collection areas were collected and transported to Botany Laboratory Kebbi State University of Science and Technology, Aliero for analysis. The proximate and antinutrient parameters were analysed using the recommended AOAC (Association of Official Analytical Chemists) techniques. The results of the study showed that Cwande had high protein content (37.29±0.50%), followed by moisture (32.07±0.58%), fibre (14.80+3.06%), carbohydrate (7.62+0.81%), lipid (5.18+0.52%) and ash (3.02+1.76%). While the results of anti-nutritional composition showed that Cwande had high phytate composition (5.76 + 0.72) followed by saponins (5.51 + 0.61), cyanide (4.76 + 0.28) and oxalate (4.03 + 0.20). From these findings, it was discovered that Cwande condiments locally produced by Zuru people have good nutritional profile levels. However, the level of anti-nutrient contents in Cwande condiments is reduced. Further studies should be carry out to know the incidence of microbial flora of Cwande and also the toxins substances known to cause harmful effects to humans and animals.
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