This study was aimed to determine and compare the proximate composition of chicken
burgers from night market stalls and selected fast-food restaurants. The methods used for
determination of proximate composition were AOAC Official Methods 973.48, 960.39,
991.43, 990.19 and 999.11 for protein, fat, fibre, moisture and ash, respectively except
total available carbohydrate. The energy content of all samples was calculated based on 4,
4 and 9 kcal/100 g for carbohydrate, protein and fat, respectively. The protein content of
burger samples from fast-food restaurant ranged 14.48-18.6%, whereas the samples from
night market stalls had protein content ranged 13.26%-19%. Fat contents of burger
samples from fast-food restaurant and night market stalls were 18.57-19.11% and 26.33-
28.0%, respectively. There were statistically significant differences (p<0.05) in the
percentage of insoluble dietary fibre, but no significant differences were found for soluble
and total dietary fibres in the burger samples between night market stalls and the
restaurants. Night-stall burger samples had higher fibre content (0.14-0.20%) than the fastfood restaurant samples which ranged 0.11-0.16%. Burger samples from the fast-food
restaurant had higher carbohydrate content ranged between 17.77% and 18.55% compared
to night stall samples (7.70-8.94%). Also, the energy content of all burger samples ranged
296–360 kcal. There were significant differences for the protein, fat, carbohydrate, energy
and ash content of the burger samples between night market stalls and fast-food
restaurants but not for moisture and fibre content. The findings indicated that the
nutritional composition of burger samples varied among different locations where a
variation in preparation method was observed