EFFECT OF SPECIE ON THE MINERAL AND PROXIMATE COMPOSITIOON OF RAW MEATS AND ‘KILISHI’ PRODUCED FROM BEEF AND CAMEL MEATS TOWARDS REDUCING FOOD WASTAGE IN FOOD INSECURED ENVIRONMENT: A CASE STUDY OF KANO STATE, NIGERIA

Kazeem Suleiman Ayorinde

Abstract


The study was conducted at the Department of Animal Science, Bayero University Kano. Kano State of Nigeria. Kano lies between latitude 13°N in the north and 11° in the south  and longitude 8° west in the west and 10° in the east in the semi- arid region of Northern Nigeria. The State occupies a land area of 20,760 km square with a population of 9,383,682 people (Census, 2006). Hausa-Fulani are the major ethnic groups in the area and Islam is the dominant religion. The climate of Kano is hot during dry season and cold during Harmattan. The ambient temperature ranges from 16.6°C to 42.8°C in the months of January to June and 23.9°C to 26.7°C in July to December (Anonymous, 2010). An average monthly precipitation of 0 to 30mm was recorded in January to June and 780 to 1320mm in July to December (KNARDA, 2001). Trading is the major occupation of the people living in the metropolis of Kano while in other areas farming is the main occupation. Meats from the Longissimus dorsi of the hind limb of camel and cattle were used for the experiment. 4kg of Kilishi was produced each from cattle and camel meats. The proximate composition of fresh raw meats and processed Kilishi were determined using the standard  procedure of AOAC (1990). Ash of the samples was analyzed for macro (Na, K, P, Ca, Mg.) and micro (Cd, Co, Mn and Fe) minerals using Atomic Absorption Spectrophometre. The result showed low moisture content in beef (14.05%), and camel meat Kilishi (15.05%). Protein contents of beef and camel meat Kilishi were 60.50% and 64.83%, respectively. Fat content of beef (7.80%) and camel meat Kilishi (6.40%) were higher than that of raw beef (2.86%) and camel meat (3.45%). Sodium (Na) content of beef and camel meat Kilishi were 804.55mg/kg and 799.79mg/kg respectively significantly (P<0.05) higher than 489.96mg/kg and 395.81mg/kg recorded on raw products. No significant difference was recorded on Ca content of the products.  Recorded values on K and Mg were higher in raw meat compared to Kilishi. Cd, Co and Fe of beef Kilishi were higher than other products except for Mn which showed no significant difference. It was concluded that processing had no effect on the mineral composition of Kilishi. It was recommended that fresh camel and cattle meats could be processed into Kilishi to extend their shelf lives. 

 


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