Proximate Analysis and Mycological Assessment of Suya Sold in Kabuga, Kano State, Nigeria

Abstract

Suya is a cherished food delicacy which can serve as a source of infection as it can harbor pathogens of clinical
importance. However, there is paucity of data on mycological assessment and proximate analysis of suya sold
within Kabuga area, Kano State, Nigeria. Therefore, this study examined the proximate composition and
mycological qualities of suya sold within this area in Kano State. A total of thirty-six samples were randomly
collected from selected suya spots from the study area and microbiologically analyzed. Total fungal counts,
identification of fungi and proximate analysis were NH determined using standard microbiological techniques. A
total of fifty-one (51) fungal isolates were obtained from all the suya samples collected. The highest frequency of
occurrence was shown by Aspergillus spp (16) while Fusarium spp had the lowest frequency of occurrence (10).
Proximate analysis revealed the mean percentage of moisture as 24.00 - 48.00%, crude protein (24.64 - 46.32%), crude
fiber (5.25 - 8.75%), fat (8.80 - 17.30%), carbohydrate (0.11 - 14.58%) and ash (1.05 - 2.45%) contents. This study
showed the presence of Penicillium, Aspergillus, Fusarium and Rhizopus spp in suya samples examined and hence
the need to improve on good hygiene practice by the suya vendors to control associated health risk.