JOURNAL OF ANIMAL SCIENCE AND VETERINARY MEDICINE
Integrity Research Journals
ISSN: 2536-7099
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASVM
Start Year: 2016
Email: jasvm@integrityresjournals.org
Effects of slurries on the quality of Kilishi
https://doi.org/10.31248/JASVM2024.470 | Article Number: BA6554AE5 | Vol.9 (5) - October 2024
Received Date: 17 August 2024 | Accepted Date: 25 September 2024 | Published Date: 30 October 2024
Authors: V. O. Iyiola* and S. U. Bullus
In a bid to evaluate the effects of slurries on the quality of Kilishi, fresh beef was procured, sliced and sun-dried. Thereafter, the groundnut, Bambara nut and soybean slurries were prepared with the addition of spices and seasonings. Afterwards, they were taken to the laboratory for proximate analysis. The dried beef samples were weighed and divided equally into three groups. The first group was infused into the groundnut slurry, the second group was infused into the Bambara nut slurry and the third group was infused into the soybean slurry and sundried. The dried infused beef slices were roasted, cooled and packaged for proximate, microbial and sensory analysis. The results showed a significant difference (p<0.05) in the proximate composition of the slurries. However, the effects of the slurries on the proximate composition of the Kilishi showed no significant difference (p>0.05) across the treatments. No significant difference (p>0.05) was also found in the effect of the slurries on microbial counts of the Kilishi except for bacterial counts. Microbes such as Escherichia coli, Staphylococcus and Fungi were isolated from the Kilishi samples while Salmonella, Fecal coliform and Clostridium were not found. Kilishi made with soybean slurry had the highest microbial load compared to other treatments. In addition, no significant difference (p>0.05) was found in the effects of the slurries on the sensory quality of the Kilishi except in juiciness and overall acceptability. Kilishi made with groundnut slurry was overall accepted by the sensory panelist compared to other treatments. Therefore, from the study, Bambara nut and soybean should be used as Kilishi slurries since they can achieve similar results as groundnut. The Kilishi samples were safe for consumption since they fell within the acceptable range of 2.5 x 105 to 1.0 x 108 cfu/g for consumable products.
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