Evaluation Of The Physiochemical Properties And Heavy Metal Contents Of Spicing Sauces For Kilishi Production

ABSTRACT

The physicochcmical properties and heavy metal contents of spice sauces for kilishi production and kilishi products were evaluated. There was significant differences (p in the spice sauce samples, with the peanut: spice (2:3) sample being more acidic, while the processed kilishi with meat: spice (2:2) was more acidic. The spice sauce samples and kilishi samples contained appreciable quantity of copper, manganese and zinc in minute amounts. The proximate composition of the kilishi products showed that there was signiflcant difference ) in moisture, crude fibre, dry matter, fat and carbohydrate contents. Although. kilishi with meat: spice (2:2) has the highest crude protein (59.55%) and ash content (6.16%) with signiflcant difference from meat spice (2:1) and (2:3) samples. Sensory evaluation of the kilishi samples was carried and the result showed that kilishi with meat: sauce (2: 1) ranked highest in general acceptability while meat: sauce 2 :3) sample ranked least.