Bioscience Method 2018, Vol.9, No.2, 12-21
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(p>0.05) higher than values obtained for S.
galilaeus
snacks fortified with crude extracts.
Table 2 Proximate composition and energy value of
S. galilaeus
snacks
Parameters
Treatments
A
B
C
D
Protein
60.87±0.01
a
60.38±0.13
b
48.35±0.01
d
48.48±0.04
c
Moisture
7.34±0.02
a
7.49±0.01
b
8.45±0.01
a
8.45±0.01
a
Fat
13.15±0.05
a
12.91±0.01
b
12.87±0.01
bc
12.71±0.23
c
Ash
3.57±0.01
c
3.87±0.01
b
4.33±0.01
a
4.34±0.04
a
Crude Fibre
1.55±0.01
c
1.87±0.01
b
2.34±0.04
a
2.37±0.01
a
Carbohydrate
13.76±0.10
c
13.64±0.03
d
23.70±0.04
a
23.55±0.03
b
Energy value
416 kcal/100 g
a
412.27 kcal/100 g
b
404.03 kcal/100 g
c
403.5 kcal/100 g
c
Note: Means with the same superscript are not significantly different. (P>0.05); A=Unfortified, B=
Ocimum gratissimum
fortified
snack, C=
Vernonia amygdalina
fortified snack, D=Mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
fortified snack
For moisture, the value obtained ranged from 7.34±0.01% to 8.45±0.01%, the highest value was recorded for
snacks fortified with
Vernonia amygdalina
and mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
extracts (8.45±0.01%).
Lipid content ranged from 12.71±0.23% to 13.15±0.05%. The unfortified snack had significantly higher value
(13.15±0.05%).
Value for Ash ranged from 3.57±0.01% to 4.34±0.04%, the unfortified snacks recorded significantly lower value
(3.57±0.01%) than the fortified snacks.
The total value of crude fibre ranged from 1.55±0.01 to 2.37±0.01 for all the snacks (fortified and unfortified).
Snack fortified with
Vernonia amygdalina
plus
Ocimum gratissimum
extract recorded the highest value for crude
fibre 2.37±0.01 which was significantly higher than unfortified snacks and snacks fortified with
Ocimum
gratissimum
but not different from value obtained for
Vernonia amygdalina
fortified snack.
Carbohydrate content of the snacks ranged from 13.64±0.03% to 23.70±0.04%, and significantly varied between
the snacks, snacks fortified with
Ocimum gratissimum
extract had the least value (13.64±0.03%), the highest value
(23.70±0.04%) was recorded for snacks fortified with
Vernonia amygdalina
extract.
2.2 Mineral composition
The concentrations of the selected elements obtained for the different snack samples are shown in Table 3. The
values for Iron, Sodium, and Selenium 13.23±0.015 mg/100 g, 702.2±0.004 mg/100 g, and 2.44±0.072,009
mg/100 g respectively were significantly higher in snacks fortified with
Vernonia amygdalina
extract
.
Snacks treated with
Ocimum gratissimum
recorded the highest value (3.07±0.009 mg/100 g) for Zinc; the least
value (0.64±0.002 mg/100 g) was obtained for snacks fortified with
Vernonia amyygdalina
plus
Ocimum
gratissimum
mixture extract.
Concentration value of Calcium showed variation among the crude plant extracts with values ranging from
80.82±0.029 mg/100 g to 360.9±0.121 mg/100 g, the highest concentration 360.9±0.121 was obtained in snacks
fortified with
Ocimum gratissimum
while the unfortified snacks had the least concentration 80.82±0.029 mg/100 g
with significant difference.
The result ranged from 75±0.006 mg/100 g to 130±0.002 mg/100 g. The concentrations of Magnesium obtained
from both fortified and unfortified snacks were in the order of snack fortified with the mixture of
Vernonia
amyygdalina
plus
Ocimum gratissimum
<
Ocimum gratissimum
<
Vernonia amygdalina
<Unfortified
.
All the
samples were significantly different from each other.
Manganese, Copper and Potassium values 1.17±0.026 mg/100 g, 0.48±0.001 mg/100 g and 102.9±1.093 mg/100 g
