Dr. Amin Igwegbe, O., Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, PMB 1069, Borno State Nigeria.

Keywords: Amino Acids; Maiduguri Markets; Proximate Composition; Minerals; Kuli Kuli

Abstract

This study was carried out in order to determine the chemical composition of kuli kuli, a kind of local snack, sold in some Maiduguri markets namely: Monday, Custom, Tashan Baga, Ngomari and Buluntkutu markets. The chemical analyses conducted include proximate composition (moisture, protein, fat, fibre, ash and carbohydrate), as well as amino acid profile and mineral contents; using the standard methods of analysis. Results of the proximate composition indicate a significant difference (p≤0.05) between all the components quantified. The percent proximate composition ranged from 1.32± 0.02 to 4.16± 0.03, 30.32± 0.01 to 42.58± 0.06, 24.90± 0.04 to 32.68± 0.02, 2.46± 0.02 to 9.25± 0.24, and 11.45± 0.05 to 23.56± 0.06, for moisture, protein, fat, ash and carbohydrate, respectively. The essential amino acid contents, expressed in mg/100g, of all the samples analyzed, also varied significantly (p?0.05) except in the lysine and histidine contents. The values ranged from 6.68± 0.36 to 7.94± 0.06, 0.71± 0.17 to 1.15± 0.05, and 3.63± 0.12 to 5.04± 0.05, for leucine, tryptophan and lysine, respectively. The essential amino acid contents in the kulikuli were found in the decreasing order of Leucine > Arginine > Lysine > Phenylalanine > Threonine > Isoleucine > Valine > Histidine > Methionine > Tryptophan The non-essential amino acid contents (expressed in mg/100g), varied significantly (p?0.05) too.

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