Proximate Composition, Mineral, Amino Acid Content, and Sensory Properties of a Local Snack Fortified with Fish Protein Concentrates

Protein concentrate (AFPC) was prepared from African lungfish (Protopterus anectens) muscle and used to fortify Garabiya, a ricebased Kanuri snack, at rice-to-protein ratios of 90:10, 85:15, 75:25, and 70:30.Proximate, mineral, and amino acid profiles of the fortified samples were analyzed at NAFDAC laboratories, Maiduguri, while sensory evaluation was conducted with 15 panelists from the University of Maiduguri.Proximate results showed significant variation among samples, with protein and fibre increasing as AFPC substitution increased, while fat and ash varied slightly.Sodium was the dominant mineral, highest in the 30% AFPC sample, followed by potassium, iron, and phosphorus.Among essential amino acids, leucine and lysine were most abundant, with isoleucine and valine following, while tryptophan was least.Glutamic acid was the most abundant non-essential amino acid, followed by aspartic acid and arginine, with cystine least.Sensory evaluation indicated that Garabiya fortified with 10% AFPC had the highest overall acceptability for appearance, taste, texture, and colour.