A comparison study on the quality attributes of kilishi produced from camel, chevon and pork

P.O. Fakolade, M. E. Fatola


The study was centered on the evaluation of various quality properties of kilishi products produced from camel meat compared with those from chevon and pork. Ten kilograms of thigh muscles each of chevon, pork, and camel meat were used, and each of the samples was processed into three products: infused, oven-dried, and smoked kilishi products with ingredients as inclusion. The final products were evaluated for proximate, vitamin, and mineral composition, and palatability in (3x3 factorial arrangement). The results, showed that camel meat had the highest values (P < 0.05) for protein, moisture, ash, minerals (calcium, potassium, and magnesium), and vitamins than other treatments, but the lowest value (2.45 %) was obtained in ether extract. Camel kilishi, had the highest value (P < 0.05) for protein when oven-dried (70.45 %), infused (35.60 %) and smoked (58.55 %), while pork kilishi had the least. Chevon kilishi had the highest calcium (12.65 mg), potassium (258.67 mg) and magnesium content (16.59 mg). These results revealed that kilishi products increases in protein content when processed. Oven drying had higher protein content than other processing methods. However, in the palatability status, pork kilishi received the highest ratings in terms of its flavor, tenderness, juiciness, texture and overall acceptability.


kilishi, chevon, pork, camel

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