Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation

Abstract

Kilishi is a ready to eat intermediate moisture meat which is highly relished. The product is traditionally prepared from beef infused with spices and defatted groundnut paste. This study tried to appraise the eating quality of kilishi as affected by meat types and ingredient formulation. Three different kilishi recipes viz fresh, frozen and oven dried groundnut paste representing recipes 1, 2 and 3 respectively were formulated and used for the preparation of pork and beef kilishi in a completely randomized design. The nutrient composition and eating qualities of each kilishi type were evaluated. The result obtained showed that kilishi from the recipes were similar in crude protein with a value ranging from 55.47 – 62.33% while the ash content was highest (P>0.05) in beef kilishi from recipe 1. The colour rating was highest in all pork kilishi irrespective of the recipe. The panelist also rated pork kilishi higher in juiciness with a value range of 3.50 – 4.30 as against values of 1.80 – 4.40 for beef kilishi. Beef kilishi from recipe 1 had the highest flavour rating while the overall acceptability was highest in both products from recipe 1 with values of 6.30 and 5.20 for beef and pork kilishi respectively. The result obtained in this study showed that the use of recipe 1 with fresh groundnut paste was better in product qualities than frozen or oven dried groundnut paste.