Abstract
Suya is a cherished food delicacy which can serve as a source of infection as it can harbor pathogens of clinicalimportance. However, there is paucity of data on mycological assessment and proximate analysis of suya soldwithin Kabuga area, Kano State, Nigeria. Therefore, this study examined the proximate composition andmycological qualities of suya sold within this area in Kano State. A total of thirty-six samples were randomlycollected from selected suya spots from the study area and microbiologically analyzed. Total fungal counts,identification of fungi and proximate analysis were NH determined using standard microbiological techniques. Atotal of fifty-one (51) fungal isolates were obtained from all the suya samples collected. The highest frequency ofoccurrence was shown by Aspergillus spp (16) while Fusarium spp had the lowest frequency of occurrence (10).Proximate analysis revealed the mean percentage of moisture as 24.00 - 48.00%, crude protein (24.64 - 46.32%), crudefiber (5.25 - 8.75%), fat (8.80 - 17.30%), carbohydrate (0.11 - 14.58%) and ash (1.05 - 2.45%) contents. This studyshowed the presence of Penicillium, Aspergillus, Fusarium and Rhizopus spp in suya samples examined and hencethe need to improve on good hygiene practice by the suya vendors to control associated health risk.
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