European Journal of Food Science and Technology (EJFST)

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Proximate compositions

Analytical Methods in Proximate Composition of Ten Commonly Used Seasonings in Nigeria (Published)

This paper examines the proximate composition of ten commonly used seasonings (named A, B, C, D, E, F, G, H, I and J) in Nigeria. The data for this study were collected from Eke-Awka market in Anambra State as a representative of Nigeria using the simple random sampling method. The techniques of Single-factor Analysis of Variance and Kruskal-Wallis Test (One-Way ANOVA on Ranks) were employed in this study; Proximate compositions across the seasonings were tested for constant variance and normality. The findings of this study showed that the proximate compositions across the seasonings lack evidence of equality in variance and also lacks normality. Furthermore, the results from the Kruskal-Wallis test, as an alternative nonparametric to Single-factor ANOVA, showed that there is statistically significant difference between the proximate compositions across the seasonings. The Dunn Kruskal-Wallis Multiple Comparison test showed an evidence of no significant difference in the mean percentage composition of the following pairs of the proximate compositions: Ash and Fat, Carbohydrate and Fat, Ash and Moisture, Carbohydrate and Moisture, and Moisture and Protein. Thus, this study shows that there is significant difference in the proximate compositions of seasonings in Nigeria.

Keywords: Dunn’s Test, Kruskal-Wallis, Nigeria, Proximate compositions, Seasonings, Single-Factor ANOVA

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