African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Production proximate analysis and shelf life studies of ready-to-eat rice and kilishi

Atinuke O. Idowu1*, T. O. Omobuwajo2 and K. O. Falade3
  Department of Transport and Tourism Studies, Redeemer’s University (RUN), Mowe, Ogun State, Nigeria. Department of Food Technology, Obafemi Awolowo University (OAU), Ile Ife, Osun State, Nigeria. Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.
Email: [email protected]

  •  Accepted: 12 January 2010
  •  Published: 31 May 2010

Abstract

 

Accelerated shelf life studies (50 ± 2°C, 27 ± 2°C) were carried out on meal -ready-to-eat (RTE) rice and “Kilishi” which were prepared and packaged in aluminum foil and high density polyethylene (50 µm gauge). Chemical, microbiological and proximate analysis of the product was carried out to ascertain the quality and safety of the meal. Total microbial load of the product at accelerated shelf life ranged from 2 x 102 - 4 x 102 CFU/g. FFA values, a measure of rancidity, were in the range of 1.2 and 2.1%. Proximate composition of Kilishi was: moisture (9.75), fat (18.10), ash (7.10), protein (57.02) and carbohydrate (8.05); and rice, moisture (10.8), fat (4.0) ash (3.3) protein (7.4) and carbohydrate (74.0). Also proximate analysis showed that rice and Kilishi are nutritionally complementary.

 

Key words: Kilishi, rice, convenience, proximate composition, shelf life.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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