EVALUATION OF THE NUTRITIONAL COMPOSITION OF JERKY MEAT (KILISHI) SOLD IN JIGAWA
DOI:
https://doi.org/10.33003/jaat.2025.1101.13Keywords:
Jigawa,, Jerky meat,, Mineral,, Nutritive value,, Proximate compositionAbstract
This study was conducted to determine the nutritional composition of jerky meat (Kilishi) retailed at some designated locations within Jigawa State. The locally prepared jerky meat samples were obtained from six locations viz, A, B, C, D, E and F and the research was laid out in a Completely Randomized Design. The values obtained from the nutritional composition of Kilishi revealed significant (p<0.05) differences in all the parameters evaluated across the locations. The lowest and highest dry matter contents of 91.68% and 94.64% were recorded from locations C and E respectively. The highest value (54.87%) of crude protein content was observed from location E while the lowest value (41.83%) was from location A. The lowest value of fat (17.68%) and ash (6.19%) were recorded from location F. The highest value of sodium (360.88mg/l), and potassium (463.62mg/l) were recorded in location D, and calcium (87.75mg/l) and magnesium (26.08mg/l) were recorded in locations F and C respectively, while the lowest values of potassium (333.30mg/l) and calcium (57.39mg/l) were observed in location E. The highest values of Iron (Fe) (48.59mg/l) and copper (Cu) (0.26mg/l) were recorded in location B, while the lowest value of (Fe) (27.37 and 27.44mg/l) was in location A and E. Cu (0.12mg/l) and Manganese (1.53mg/l) least values were recorded in location A and C respectively. It was concluded that local Kilishi had high nutrient contents. Good manufacturing practices, proper packaging and storage were recommended to safeguard the nutritional value of Kilishi to the consumers.
References
Abbo, E., & Raji, S. A. (1999). Estimation of Monolayer Moisture Content of Kilishi. Proceedings of 23rd Annual NIFST Conference. pp. 89-93.
Adeyeye, E. I., & Jegede T. (2017). Chemical Composition (Proximate, Minerals, Vitamins), Mineral Ratios and Mineral Safety Index of the Innards of Male and Female Neopetrolisthes maculatus. Journal of Bio- Innovation, 6(3), 479 – 498.
Adeyeye, E. I., & Adesina, A. J. (2015). Flavour Development and Inactivation of Contaminating Microorganisms. Frontiers in Food Science and Technology, 1(1), 7-13.
Adeyeye, E. I., & Ayejuyo, O. O. (2017). Proximate, Amino Acid and Mineral Composition of Beef Muscle. Oriental Journal of Chemistry, 23(3), 879-886.
AOAC (2007). Association of Officials Analytical Chemist. Official Methods of Analysis. 18th Edition Benjamin Franklin Station, Washington DC, USA.
Apata, E. S., Kuku1, I. A., Apata, O. C., & Adeyemi, K. O. (2013). Effects of different solar drying methods on quality attributes of dried meat product (Kilishi). Journal of Food Research, 2 (1), 80 - 86.
Bingham, S. (2018). Nutrition: A consumer’s Guide to Good Eating. London: Trans World Publishers.
Dahiru, M., Abdurrahaman, S. L., Muhammad, A. I., Muhammad, A. S., Kabir, A. U., & Mikail, Y. M. (2024). Laboratory Assessment of Viability and Germinability Tests for Sugargraze and Columbus Grass Seeds. Proceeding 49th Conference Nigerian Society for Animal Production 24 – 27 March, 2024, University of Ibadan, Nigeria. 1581 - 1584.
Daminabo, V., Isu, N. R., & Agarry, O. O. (2013). Antibiotic Resistance Profile of Enterococcal Isolated from Dried Beef Crackers (Kilishi). Sky Journal of Microbiology Research, 1 (5), 35 – 39.
Fornias, O. V. (2016). Edible By-products of Slaughter Animals. Rome, FAO: Animal Production and Health Paper 123.
Igene, J. O. (1988). Lipid, Fatty acid composition and storage stability of Kilishi, a sun dried, meat product. Tropical Science, 28, 156-161.
Igene, J. O. (2018). Lipid, Fatty Acid Composition and Storage Stability of Kilishi, A Sun-Dried meat Product. Tropical Science, 28, 153-161.
Igene, J. O., Farouk, M. M., & Akanbi, C. T. (2020): Preliminary Studies on the Traditional Processing of Kilishi. J. of Sci. Food and Agric., 50(1), 89 – 98.
Igwe, E. C. (2015). Adamawa Meat Industry in Agriculture in Adamawa State. Edited by Igwe, E. C; Mshelia, S. I; Jada, M. Y. ISBN: 978-8055-26-5 Paraclete Publishers, Yola, Nigeria. Pp 398.
Igwe, E. C. (2017). Effects of Polyphosphates on the Quality of Smoke-Dried Meat. B. Sc. Thesis. Department of Food Science and Technology, University of Nigeria, Nsukka.
Iheagwara M. C., & Okonkwo T. M. (2016). Effect of Processing Techniques on the Microbiological Quality of Kilishi – A Traditional Nigerian Dried Beef Product. Journal of Meat Science and Technology, 4 (1), 11-17.
Jones, M. J., Tanya, V. N., Mbofung, C. M. F., Fonkem, D. N., & Silverside, D. E. (2001). A microbiological and nutritional evaluation of the West African dried meat product, Kilishi. Journal of Food Technology in Africa, 6 (4), 126 -129.
Kibon, A. (2016). Evaluation of Processing Technology for Animal Product. Proceedings of the 31st Annual Conference of Nigerian Society of Animal Production (NSAP), 12th-15th March, 2006.
Mgbemere, V. N., Akpapunam, M. A., & Igene, J. O. (2011). Effect of Groundnut Flour Substitution on Yield, Quality and Storage Stability of Kilishi - A Nigerian Indigenous Dried Meat Product. African Journal of Food, Agriculture, Nutrition and Development, 11 (2), 4718-4738.
Millward, D. J. (2019). Traditional Meat Product is made from Meat Infused. Proceedings of the Nutrition Society, 58, 403-413.
Olofin, E. A. (2008). The Physical Settings in Wudil within Kano region: A Geographical Perspective Synthesis. Kano City, Adamu Joji Publisher pp.1-34.
Olumu, J. M. (1995). Small ruminant Animal Nutrition, Principles and Practices 1st Edition.A Jacherm Publication. Benin 320p.
Olusola, O. O., Okubanjo, A. O., & Omojola, A. B. (2012). Nutritive and Organoleptic Characteristics of Kilishi as Affected by Meat Type and Ingredient Formulation. Journal of Animal Production Advances, 2 (5), 221-232.
Paul, A., & Southgate, D. A. T. (2018). New Food Tables. Nutrition and Food Science, 78(1), 25-37.
Stamler, J., Elliott, P., Kesteloot, H., Nichols, R., Claeys, G. Dyer, A. R., & Stamler, R. (2016). Inverse Relation of Dietary Protein Markers with Blood Pressure. Findings for 10020 men and women in the INTERSALT study. Circulation, 94, 1629-1634.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 FUDMA Journal of Agriculture and Agricultural Technology
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
