Proximate Analysis of Traditional Nigerian Dairy Matrices (Raw Cow Milk, Kindirmo, Nono, And Yoghurt) Obtained from Sabongari and Zaria, Kaduna State, Nigeria
DOI:
https://doi.org/10.47430/ujmr.26112.019Keywords:
Composite, Atwater, AOACAbstract
Traditional fermented dairy foods (Kindirmo, Nono, yoghurt) are widely consumed in northern Nigeria but lack systematic compositional characterization needed for microbial biotechnology. We analyzed the proximate composition and gross energy of raw cow milk and three fermented derivatives collected in Sabongari and Zaria, Kaduna State (n = 100 composite samples per product; 400 composite samples total) using AOAC reference methods. Moisture, protein, fat, ash, carbohydrate (by difference), total solids (TS), and total solids non‑fat (TSNF) were determined; energy was estimated using Atwater factors. Data (mean ± SD) show significant heterogeneity across matrices (one‑way ANOVA, p < 0.05). Kindirmo was protein‑ and fat‑enriched (protein 10.86 ± 0.71%; fat 22.04 ± 1.41%) with the highest energy density (252.52 ± 12.85 kcal/100 g). Nono was carbohydrate‑driven (carbohydrate 4.21 ± 1.27%) while yogurt exhibited intermediate, balanced nutrient fractions (energy 127.71 ± 13.79 kcal/100 g). These proximate architectures suggest distinct niches for lactic acid bacteria and different potentials for probiotic delivery and starter culture design. We provide methodological details and recommend targeted microbial analyses to complement compositional data. These results should be interpreted as compositional baselines specific to Kaduna State, rather than exhaustive representations of all traditional dairy systems in Nigeria.
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Copyright (c) 2026 Muhammad Muhsin Fathuddin, Saleh Alhaji Ado, Muhammad Bashir Tijjani, Haruna Makonjuola Kazeem (Author)
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