title: Studies on production, physiochemical and sensory properties of a standard kilishi ingredient mix powder.
abstract: The quality of kilishi, a sun dried roasted meat product vary considerably due to lack of consistent standardized non meat ingredient portion (spices and condiments) used for its preparation. In this study, an instant standard kilishi ingredient mix powder was developed. The mix powder contained 9.1% moisture, 49.7% protein, 8.3% fat, 3.2% fibre, and 4.4% ash. Particle size of the mix developed was finer than the traditional one. Yield of kilishi increased with increasing concentration of the standard mix powder used for infusion. The highest yield (87%) was obtained at 60% slurry concentration of the mix compared to 59% yield when the traditional paste was used for infusion. Sensory attributes of kilishi produced using 60% slurry concentration of the standard mix was rated better than a commercial kilishi product (P < 0.05).
authors.affiliation: Department of Food Science and Technology, University of Maiduguri, Borno State, Nigeria.
authors.forename: M H
authors.initials: MH
authors.lastname: Badau
authors.forename: J O
authors.initials: JO
authors.lastname: Igene
authors.forename: E K
authors.initials: EK
authors.lastname: Collison
authors.forename: I
authors.initials: I
authors.lastname: Nkama
mesh_terms: D000818:Animals; D002417:Cattle; D003212:Condiments; D005511:Food Handling / Q000379:methods*; D008461:Meat Products; D011208:Powders; D017365:Spices
chemical_list: D011208:Powders