Chemical Composition of Balangu Offered for sale at Hadejia Local Government Area of Jigawa State

The study was conducted at Hadejia Local Government Area (LGA) of Jigawa State. Raw meat and Balangu were bought at three different locations, namely:-Atafi (T1), Yan-Koli (T2) and Yayari (T3). Samples were collected three times fortnightly. The experiment was laid in a completely randomized design. The samples were immediately taken to Animal Science Laboratory of Bayero University, Kano for Proximate Analysis. Results showed that Atafi (23%) and Yayari (20%) have the highest number ofBalangu sellers. Ash content of raw meat in all the treatments differ statistically (P<0.05), but the crude protein and either extract for treatments 2 and 3 were statistically similar (P>0.05). Values of ash, moisture, crude protein and ether extract, in Balangu ranged from 8.47 to 9.93%, 10.63 to 12.57%, 49.33 to 60.00 and 15.67 to 18.33%, respectively. There was statistical (p<0.05) difference in crude protein values between the treatments. In treatments 2 and 3, crude protein and ether extract contents were statistically different (P<0.05) in Balangu for all the three treatments. In conclusion, Balangu sold at T3 has the highest values of ash and moisture.It is recommended that further researches on the assessment, composition and microbial load of Balangu from retail meat outlets in Hadejia metropolitan should be carried out