DETERMINATION OF PROXIMATE COMPOSITION, MINERAL ELEMENTS, HEAVY METAL LEVELS AND MICROBIAL QUALITY OF KILISHI FROM SELECTED AREAS IN KADUNA STATE, NIGERIA
CHAPTER ONE
I.0Â Â Â Â Â Â Â Â Â INTRODUCTION
I.1Â Â Â Â Â Â Â Â Â Background
Meat and meat products are important for human diet because they provide the needed proteins, minerals and trace elements. Meat and meat products are extremely perishable mainly because preservation app.liances are hard to come by and where they are available, erratic power supply in the country is a main problem. Many methods of preserving meat have been used throughout history such as the use of high temperature (e.g. canning), low temperature (e.g. chilling), freezing and pasteurization, drying (e.g. hot air drying, wind and sun drying), smoking, use of radiation and the use of chemical preservatives (Alonge and Hiko, 1981).
As a means of preserving meat, the early Fulani and Hausa herdsmen of Northern Nigeria and the Sahelian Africa have introduced Kilishi (Alonge and Hiko, 1981). The use of seasonings such as salt, spices, herbs and fermented sauces had been employed to enhance the acceptability of traditionally processed meat product like Kilishi. Study has revealed that Kilishi has a shelf life of 12 months at room temperature (Igene et al., 1990).
The pollution of the environment with heavy metals has become a worldwide problem and of scientific concern because the metals are indigestible and most of them have toxic effects, which constitute a potential danger to humanity (Khan et al., 1996). Heavy metal pollution is a serious threat to the high demand of Kilishi because of the toxic effect which they impact in the Kilishi, bioaccumulation and biomagnifications in the food chain (Demirezen and Uruc, 2006). In addition, the microbiological pollutants acquired through the food chain of Kilishi products poses serious danger of diseases to humans. Toxicity is realized when these heavy metal levels are higher than the recommended limit which varies for individual elements in meat and meat products.
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DETERMINATION OF PROXIMATE COMPOSITION, MINERAL ELEMENTS, HEAVY METAL LEVELS AND MICROBIAL QUALITY OF KILISHI FROM SELECTED AREAS IN KADUNA STATE, NIGERIA
