Abstract
Two types of sinasin, a rice-based fermented kanuri flat bread, were prepared and evaluated for their nutrient content and nutritional qualities. The preparation of the sinasin entailed using 'traditional' and 'developed' methods. The nutritional qualities of the products were evaluated in Wistar-strain albino rats using the Food Efficiency Ratio (FER), and Protein Efficiency Ratio (PER) methods. There was a higher protein content (11.11 percent) in the traditional sinasin than in the developed sinasin (9.93 percent). However, a one-way analysis of variance indicated no significant difference in FER, but a significantly different mean PER (p < 0.01) of 1.3 and 1.5 for the traditional and developed sinasin respectively. The two methods of preparation of the sinasin, their nutrient composition and nutritional qualities are described in this paper.
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