Proximate Analysis of three VARIETIES OF Breads sold in UsmanU Danfodiyo University Sokoto permanent site

Abstract

A comparative analysis of the proximate composition of three distinct samples (A, B, and C) was conducted to determine their nutritional profiles. The results revealed significant compositional differences, primarily in ash, carbohydrate, and moisture content. Sample A was characterized by a substantially higher ash (mineral) content (14.5%) and lower carbohydrate level (48.25%) compared to Samples B and C. In contrast, Samples B and C exhibited similar and higher carbohydrate concentrations (57.17% and 57.75%, respectively) alongside lower ash content (7.0% and 8.0%). Protein levels were moderate and comparable across all samples (ranging from 7.83% to 8.75%), while fat content was low (0.5-1.5%) and fiber was present only in trace amounts. Moisture content was highest in Sample A (28.0%). This analysis indicates that Samples B and C are nutritionally similar, predominantly composed of carbohydrates, whereas Sample A is distinguished by its higher mineral and moisture content and lower carbohydrate proportion.