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Proximate, microbiology and nutritive properties of wheat-mango flakes


Journal of Bacteriology & Mycology: Open Access
Sampson Hussaini Juniour,1 Momoh Clement Owoicho,1 Idoko Felicia Adiza2

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Abstract

In this study, the proximate composition, microbiological, and nutrition evaluation of wheat-mango flakes was studied. A preliminary research work was done to ascertain the optimum acceptable levels of mango pulp addition to wheat flake production using 0 to 80 % (w/v) of wheat and mango pulp. Sensory evaluation was done and the most accepted flake samples were selected. Consequently, in the main research, the level of mango pulp was varied in a ratio of 0 to 50 giving rise to a total of five (5) samples. Proximate composition and microbiological analyses were done using standard analytical methods; furthermore, nutritive composition of the resultant flakes was also done using standard analytical procedures. The Flakes from 50:50 W: M had the highest protein content 14.4±0.02 %. The feed conversion efficiency (FCE), protein efficiency ratio (PER), net protein ratio (NPR), and apparent digestibility (AD) increased with the incorporation of mango pulp, yeast and mould counts ranged from 4 to 23 Cfu/g with 50:50 W: M having the highest count of 23 Cfu/g.

Keywords

flakes, wheat, mango

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