Evaluation of Production Techniques and Quality Assessment of Kilishi in some parts of Kano, Kano state, Nigeria

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Abstract

This study evaluated different techniques of Kilishi production and quality of Kilishi produced in Agadasawa, Dala and Jakara areas of Kano State, Nigeria through oral interviews, observations, proximate composition and sensory evaluation. Results showed Kilishi producers used similar production techniques but slight variations were observed in raw meat and ingredients used for Kilishi production. Beef was mostly used while goat and ram meats were occasionally used. Ingredients were groundnut cake, water, bouillon cubes, salt, garlic and spices such as pepper, ginger and onion. No significant differences were observed in moisture, lipid and ash contents of the three raw meat sources (p ≥ 0.05). However, significant drop in moisture contents of meat for each source were observed between first and second stage drying (p ≤ 0.05). Also no significant difference (p ≥ 0.05) was observed between the fat contents of fresh meat used in three sources. No significant change was observed in the fat contents of meat after first stage drying (p ≥ 0.05), except for Kilishi from Dala. In general, no significant differences were observed among the fat contents of these finished Kilishi (p ≥ 0.05). Significant differences (p ≤ 0.05) existed between protein contents at different stages of processing, yet no significant difference in protein contents of Kilishi from three sources (p ≥ 0.05). Sensory scores of Kilishi on 7-point Hedonic scale were acceptable (> 4.00) for all sensory factors, but no significant difference was observed for each sensory factor (p ≥ 0.05).

Keywords: Kano State, Kilishi, Kilishi processing, Meat, Sensory quality

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