Effect of groundnut flour substitution on yield, quality and storage stability of <i>kilishi</i>i – a Nigerian indigenous dried meat product

Abstract

Kilishi, a traditionally sun-dried roasted meat product usually produced using raw meat, Tunkusa (a locally defatted groundnut cake paste), in combination with spices and condiments in the mix was produced after substitution with conventional defatted groundnut flour. This study was undertaken to establish the potential use of conventional defatted groundnut flour in place of Tunkusa in making a better quality and shelf -stable Kilishi. The yield, quality and storage stability of the product were evaluated using standard assay techniques. Yield was estimated as the ratio of weight of Kilishi over the fresh beef. Quality was measured in terms of proximate composition which included protein, fat, carbohydrate, fibre and ash contents, and the amount of calorie obtained from the Kilishi was calculated based on these constituents. Sensory quality attributes were also measured in terms of colour/appearance, flavour, crispiness, texture and overall acceptability. Microbial counts such as total plate, yeast and mould and coliform were measured. Storage stability was evaluated in terms of thiobarbituric acid (TBA), free fatty acid (FFA) and Peroxide value (PV) values prior and following storage in ambient (25-32°C) or refrigerator (7±1°C) for 12 weeks. Yield of the Kilishi (GFK) produced from conventional defatted groundnut flour ingredients was 87.3% compared to 83.7% of traditionally defatted groundnut cake (Tunkusa) Kilishi (TK) (control). The GFK had 12.1% moisture, 51.8% protein, 13.4% fat, 5.1% ash, 2.8% crude fibre and 14.8% carbohydrate compared to TK 11.6%, 49.8%, 11.4%, 5.2%, 3.1%, and 18.9% for these constituents, respectively. GFK also had 387.0 Kcal/100g energy value compared to 377.4 for TK. Both GFK and TK were highly rated in sensory attributes, however, TK had lesser acceptability. Microbial counts were non detectable in the fresh Kilishi products until week 12 and were within standard safe limits (10 6 CFU/g aerobic and 10 7 anaerobic counts) thereafter. At week 12, microbial counts were 2.1x10 1 CFU/g bacteria and 3.0x10 0 moulds for GFK stored at ambient (25-32°C) condition and 4.5x10 1 CFU/g bacteria for GFK stored at refrigerator (7±1°C) conditions, whereas TK had 1.6x10 1 CFU/g bacteria, 1.0x10 1 moulds and 1.1x10 1 CFU/g bacteria. Storage for 12 weeks slightly decreased sensory scores, protein and fat contents and also TBA, FFA, PV but moisture increased slightly. It is possible to produce high quality and yield as well as acceptable and shelf stable Kilishi using conventional defatted groundnut flour. Also GFK Kilishi had better quality attributes when compared with TK, Tunkusa Kilishi.

Influence of Storage Duration on Stability and Sensorial Quality of Dried Beef Product (Kilishi)

“…Since peroxides are inversely related to development if rancidity, it is inferential that the sample with the highest inclusion of ingredients, SK7 (115% ingredients) was the most effective in slowing down primary oxidation when compared to the other kilishi samples. This result is in agreement with report by Mgbemere et al [21]. It also agrees with the studies of Siripongvutikorn et al [22] that spices activities as antioxidant are directly related to their concentration.…”

“…SK7 had the lowest FFA content and SK2 the highest FFA content in all the storage days. This result obtained suggests that the various ingredients (concentration) used in processing of the kilishi samples especially the spices inhibited FFA production and is in agreement with the findings of Ogbonnaya and Imidobah [6] and Mgbemere et al [21].…”

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

“…The physicochemical parameters determined were: pH, moisture, water activity, protein, fat, ash, and NaCl contents. The pH was measured as described by Mgbemere, Akpapunam, and Igene (). The moisture of samples was determined using the ISO 1442/ standard.…”

Dehydrated Meat Products: A Review

“…Lipid oxidation is highest at very high and very low water activities, because there is increased movement of pro-oxidants in the former and oxidation increases in the later case (Weiss et al, 2010). Water inhibits incipient oxidation of lipids but promotes secondary reaction of lipid degradation products with protein at increasing a w (Mgbemere et al, 2011).…”