Sensory Properties, Proximate, Vitamin and Anti-Nutrient Composition of Awara-Based Kilishi Analogue with Suya Spice

Abstract

Awara-based kilishi analogue with suya spice was produced and subjected to sensory, proximate, vitamin and antinutrient analysis using standard methods. The awara-based kilishi formulated with awara:suya spice ratio of 83.33:16.67, 79.85:20.15 and 75.62:24.38 showed percentage acceptability index of 82.78, 85.56 and 80.0%, respectively, which means high consumers acceptance and was further analyzed. The awara-based kilishi with suya spice with ratio 83.33:16.67 had the highest protein [35.04%], fiber (0.63%) and fat [22.92%] level while 75.62:24.38 ratio had the highest ash [3.99%] and carbohydrate [38.88%] with least moisture of 5.08%. Sample ratio 75.62:24.38 contained the highest level of vitamin B₁₂ [230 µg/100], B₆ [1020µg/100], B₁ [420µg/100] and C [35.40mg 100g^-1]. Stachyose, trypsin, lectin, phytate, glycine and raffinose content of the awara-based kilishi analogue samples ranged from 0.54 to 0.83, 1.15 to 1.19, 0.14 to 0.19, 2.19 to 2.25, 0.22 to 0.73 and 0.24 to 0.27mg 100g^-1 and were all within acceptable limits. The addition of the suya spice notably enhanced the ash and crude fiber content of the awara-based kilishi compared to the control [100% awara-based kilishi without suya spice] sample. Findings showed the product to be a viable alternative to traditional animal-based kilishi when considering health and environmental effect.