Asian Research Journal of Current Science

The study evaluated the effect of storage period on proximate and sensory qualities of kilishi produced with different slurries. Fresh beef was purchased, trimmed off of fats, sliced into thin sheet, washed and sundried. Thereafter the dried meat samples were divided equally into three groups and each of the groups was infused into different slurries prepared from defatted groundnut, soybean and bambara nut pastes which were seasoned with a blend of spices and seasoning for one hour. After which they were sun-dried, roasted, cooled, packaged and stored for 16^th weeks. The experiment was replicated thrice and thereafter, proximate and sensory analyses were carried out on the 1^st and 16^th weeks of storage. Data obtained were statistically analyzed using 2-way Analysis of Variance in a 2x3 Factorial Arrangements. The findings revealed significant (P<0 .05) interaction effect between the storage period and slurry types in most of the proximate parameters except on crude protein and nitrogen free extract. Moisture increased from 1^st to 16^th weeks of storage with kilishi made with bambaranut slurry having the highest moisture content (10.37%) at 16th weeks of storage. Additionally, fat content in kilishi made with bambara nut and soybean slurries drastically reduced while kilishi made with groundnut slurry increased from 14.90 to 17.46% as the samples were stored from 1st to 16th weeks of storage. Significant (P <0.05) interaction effect of the storage period and slurry types was observed in overall appearance, juiciness and overall acceptability across the treatment groups. Kilishi made with groundnut slurry was overall accepted (7.60 and 7.50) at both storage periods while kilishi made with bambara nut slurry showed a significant (P <0.05) increase (6.60 to 7.20) within the storage period. Therefore, bambara nut slurry can serve as viable alternative in kilishi production, offering nutritional and sensory stability similar to kilishi made with groundnut slurry.