EFFECT OF DRYING ON NUTRITIONAL QUALITY OF DRIED MEAT (KILISHI)

Abstract

Kilishi is a dried meat product obtained from beef, goat meat, or lamb under hot and dry weather condition. 70g of fresh meat each from three different sources (cow meat, goat meat and sheep meat) was sun dried for complete twelve hours and their respective weight was obtained with electronic weighing balance at the interval of one hour. The amount of moisture in wet base was 69.29%, 74.02% and 66.71% while the amount of moisture in dry base was 2.26%, 2.86% and 2.00% for cow meat, goat meat, and sheep meat respectively. More also, the test analysis were carried out on both fresh meat and dried meat product (Kilishi) of the samples by using the standard procedure (AOAC). The results of the test analysis obtained on fresh and dried meat gotten from beef, goat, and sheep meats respectively are as follows: the percentage moisture was 69.00% and 11.00%, 74.00 and 11.83, 65.00% and 9.33%. The percentage ash was 1.00% and 9.50%, 0.50% and 5.17%, 0.67% and 16.00%.The percentage lipid (fat) was 10.50% and 19.67, 10.33% and 17.00%, 16.00% and 22.00%. The percentage crude protein was 19.00% and 38.99%, 15.05% and 37.22%, 18.06% and 38.68%.The percentage crude fibre was 4.17% and 4.83%, 2.33% and 2.83%, 2.67% and 2.83%.The percentage carbohydrate was -0.50% and 20.85%, 0.36% and 28.78%, -0.27% and 23.82%. From the results obtained it was observed that, drying prolongs the self-life of the meat by reducing its moisture content. However, the nutritional quality of the dried meat product (Kilishi) was increased due to various ingredients added to it.