Chemical Analysis of Kuli Kuli (Fried Groundnut Cake) Sold in Some Selected Markets in Maiduguri, Borno State, Nigeria

Halima Bulama, U.1, Amin Igwegbe, O.2*, Bawagana Kyari2, Yakaka Alkali, M.1, Fannah Adam, M.2 & Ibrahim Umate1

1Department of Food Science and Technology, Ramat Polytechnic Maiduguri, P.M.B 1070, Borno State Nigeria
2Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, PMB 1069, Borno State Nigeria

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


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.

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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