FISH KILISHI PROCESSING TECHNOLOGY: A REVIEW
DOI:
https://doi.org/10.33003/jaat.2025.1102.006Abstract
High cost of feeding, diseases and low genetic potential of native livestock species has led to an increased cost of production, hence making it unaffordable to low-income earners in Africa. Although, fish food has become widely accepted as an alternative source of animal protein, its efficient utilization is hampered significantly by post-harvest losses due to its perishable nature. Therefore, if Africa is to attain food security, it is necessary to use effective indigenous technology to minimize such losses. Of the various local value addition processing technology in Africa, Kilishi technology is worth mentioning. Although Kilishi technology is an age long local technology, its application in fish processing is still a new concept. Therefore, it is still faced with challenges such as inadequate awareness, higher flesh-to-bone ratio, fish species requirement, poor processing, expensive production costs and the notion of it being an outdated product technology. These and many other related issues are reviewed and discussed as reported herein to provide sufficient information on the concept, process and application of this processing technology.
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