Main Article Content

Evaluation of nutritional quality and mineral composition of fermented milk (nono) sold in Kano, north-western Nigeria

E.M. Omola
A.H. Kawo
A. Bukar


Nono is produced traditionally by spontaneous fermentation in homes, especially in villages where the safety of the product is not considered and due to the increasing environmental pollution, toxic elements may find their way into the food chain which may create significant health concerns. This study therefore, was conducted to evaluate the nutritional quality and mineral composition of nono milk sold in Kano, North-Western Nigeria using standard procedures. The physical and nutritional characteristics including protein, carbohydrate, ash, moisture, fat and total solids were determined using the method of the Association of Official Analytical Chemists while the elemental content was determined using flame atomic absorption spectroscopy analytic method. The mean protein content ranged from 2.90 to 7.0%, carbohydrate 4.60 - 8.20%, ash content 0.50 - 0.85%, moisture content 79.82 - 87.0%, fat content 2.90 - 4.66% and total solid 8.60 - 12.43%. The values of protein content and that of carbohydrate obtained in this study exceeded the FAO standard. The mean sodium content ranged from 2.22 - 3.28 mh/l, potassium (0.86 - 2.65mg/l), magnesium (3.95 0 6.30 mg/l), calcium (39.85 - 59.07 mg/l), iron (1.23 - 4.53 mg/l), copper (0.61 0 1.28mg/l), zinc (0.43 - 0.64 mg/l), cadmium (0.00 - 0.03 mg/l), chromium (0.78 - 1.58 mg/l), and lead (0.00 - 1.07 mg/l).. The value of lead observed in Dawakin tofa is significantly higher than other markets and this constitutes serious risk to public health. It is recommended that studies on preservation methods should be carried out as it affects nono production.

Journal Identifiers

eISSN: 2006-6996
print ISSN: 2006-6996