Proximate composition and energy density of six popular indigenous Ghanaian snack foods: a cross-sectional analytical study

ABSTRACT Indigenous Ghanaian snacks such as 'agbelikaklo', 'daakoa', 'poolo', 'bamfo bisi', 'nkate' cake, and 'adunlee' have limited or no documented nutritional profiles in national or regional food composition databases.This study evaluated proximate composition and energy density to inform nutrition policy. One sample per snack type was purchased from each of three geographically distinct market locations (n = 3 samples per snack type), and laboratory analyses were performed in duplicate. Proximate analysis used validated AOAC methods: ash content by muffle furnace incineration (AOAC 942.05), moisture by air-oven drying (AOAC 925.10), protein by Kjeldahl method (AOAC 984.13), and fat by Soxhlet extraction (AOAC 920.39). Carbohydrates were calculated by difference (AOAC 986.25). All snacks were energy-dense (275.6–486.0 kcal/100 g). 'Nkate' cake showed highest energy density (486.0 kcal/100 g), 'daakoa' highest protein (15.08±1.98 g/100 g), and 'adunlee' highest ash (2.46±1.42 g/100 g). Significant inter-location variability (p<0.05) reflected preparation differences. This first characterisation reveals these snacks as high-energy foods with varying macronutrient profiles. Protein-rich snacks ('daakoa', 'adunlee') demonstrated higher protein content compared to several commercial snack benchmarks, suggesting potential nutritional relevance in populations with marginal protein intake while high-fat varieties warrant consideration in portion guidance. These data support nutrition education, dietary counselling, and public health policy addressing Ghana's nutrition transition.