Effect of Groundnut and Tigernut Doughs on the Quality of ‘Kilishi’ Lates Niloticus

Abstract

A Lates niloticus with an average weight of 13kg was purchased from Sokoto State Meat, Fish and Vegetable Market. The fish was descalled and washed thoroughly with clean water, after which it was cut into chunks, and into three treatments before slicing for kilishi production. The fresh sample was analysed for its proximate composition prior to application of slurry of ingredients. Three different doughs (Groundnut, Tigernut and combination) were used as major ingredients to prepare the ‘Kilishi’ Lates niloticus. All processes involved in kilishi preparation ranging from application of slurry of ingredients to roasting on glowing fire were followed. The three treatments were stored in a brown paper envelop in room temperature for a period of six weeks and on weekly intervals were subjected to sensory evaluation, chemical analysis and bacteriological assessment. The result of the present study revealed that there were significant differences (P<0.05) between the three treatments in the parameters tested. Crude protein and moisture values of the products during storage period ranged from 30.49±0.17 in kilishi Tigernut during the first week to 62.23±1.26 in kilishi of combined dough during the third week of storage. Kilishi formulated with groundnut dough was cherished more by panel of judges compared to the other two throughout the storage period. This research suggests a value addition to fish and is recommending further research to explore more ways of using local raw materials as ingredients for fish kilishi formulation.

Keywords: Lates niloticus, Kilishi, Dough, slurry of ingredients and Storage.