Evaluation of slurry formulations for processing of kilishi of bony tongue (Heterotis Niloticus, Cuvier)

Abstract

The kilishi of Heterotis niloticus was produced for determination ofappropriate slurry formulations for fish kilishi preparation. Thirty sixfreshly caught samples of H. niloticus with average weight of 306.20±18.33g,obtained from Kware Lake in Sokoto State were used. Kilishi of this species wasprepared with three different slurry formulations of high (F1), medium (F2) andlow (F3) proportions of groundnut dough to spice mixture in the ratio of1.3:1.0, 1.0:1.2 and 1.0:1.8, respectively. Results of proximate compositionindicated that kilishi of the H. niloticus prepared with formulation 3 (F3)recorded significantly higher (p<0.05) protein content (54.22 ± 0.01%) andlower lipid content (8.00 ± 0.00%), despite recording significantly higher(p<0.05) moisture content (9.93 ± 0.07%). Sensory score of kilishi of H.niloticus processed with F3 formulation rated significantly higher (p<0.05)for taste, flavour and general acceptability with mean scores of 5.94 ± 0.21,5.77 ± 0.20 and 5.50 ± 0.22, respectively. It could be concluded that kilishiof H. niloticus prepared with F3 formulation was the most acceptable hence,recommended for use in kilishi production.