Evaluation of the Nutritional Profile and in-Vivo Studies of Some Local Snacks Produced from Zuru Community, Kebbi State

This study was conducted to evaluate the Evaluation of the Nutritional Profile and in-Vivo Studies of Some Local Snacks Produced From Zuru Community, Kebbi State, the snacks were produced from rice, millet, beans, guinea corn, and sesame seeds with the aim of meeting the energy and protein needs of the vulnerable populations. The amino acid, serum biochemical and haematological indices of albino rat fed with prepared snacks were determined using standard methods. The control was the 100% Guinea corn, Chikaka consisted of 99% beans and 1% salt, Gare75% guinea corn and 25% sesame seeds, Yamperinyela consisted of 50% millet, 49% beans and 1% salt, while Hekko consisted of 75% rice, 24% sesame seed and 1% salt. The data obtained were analysed statistically using Statistical Package for Social Sciences (SPSS) (25.0). The data were subjected toa one-way analysis of variance (ANOVA) and the average mean scores separated using Duncan’s Multiple Range Test (DMRT) at p<0.05. The protein qualities; NR, BV, NPU, PER and TPD, the Protein quality indices were markedly higher in rats fed with Chikaka3.00±0.57, 85.52±0.57, 80.09±2.88 and 0.67±0.11) and Yamperinyela (1.32±0.01, 81.71±0.58, 71.56±0.58 and 0.82±0.57) while Yamperinyela exhibited superior protein digestibility (76.21±0.57). The produced snacks had the superior amino acid balance compared to the control. The haematological parameters include Packed Cell Volume (%), Total Protein (g/L) and a Cholesterol (mg/dl) indicate that Chikaka and Hekko had highest value total protein 60.11±0.58, and 61.03±0.57 while Gare had the highest value of cholesterol140.30±1.15and they were higher than the control. These formulations have strong potential to serve as alternative protein- and energy-dense snack products that can contribute to improving dietary diversity and reducing protein-energy malnutrition, particularly in resource-limited settings.