Fungal Biodeterioration, Aflatoxin Contamination, and Nutrient Value of “Suya Spices”
Table 1
Proximate analysis of “Suya spices.”
Location
Moisture content (%)
Protein content (%)
Fat content (%)
Ash content (%)
Fiber content (%)
Carbohydrate content (%)
Control
9.10
9.53
11.17
8.77
13.17
48.30
Agbowo
9.73
10.80
12.47
9.70
9.77
47.53
Sabo
9.03
9.63
13.53
7.93
9.27
50.60
Mokola
9.43
13.17
10.53
9.37
11.30
46.27
Ojoo
9.47
12.33
10.17
9.30
12.43
46.30
Sango
9.17
11.20
9.77
8.47
10.50
50.90
Each value is a mean of three replicates. Values in the same column with different letters as superscripts are significantly different by Duncan multiple range test ().
