EFFECTS OF DIFFERENT PACKAGING MATERIALS ON THE NUTRITIONAL QUALITY OF OVEN DRIED KILISHI

Abstract

Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storability and promote food security. Kilishi was produced from beef meat and was packaged using three packaging material which include High density polyethelene (HDPE), low density polyethelene (HDPE) and carton. The kilishi samples were analyzed for proximate composition and, physicochemical properties were carried out on the samples with standard methods over a period of 3 months. Moisture, ash, fat, protein, and carbohydrate contents of the kilishi samples ranged from 3.16-8.43 %, 6.22-8.82 %, 6.15 -11.33 %, 46.49-55.24 % and 20.79-32.72 % respectively. pH, protein solubility, peroxide value, thioberbituric acid of the kilishi samples ranged from 5.55-6.55, 17.50-29.69 (mg/ml), 5.60-12.56 (mEq/kg) and 0.28-0.91 (mg/kg) respectively. The results showed that the packaging materials significantly affected the proximate, but the physicochemical properties were not significantly affected by the packaging materials during storage.