The study was conducted to evaluate chemical and microbiological properties of Kilishi retailed at some designated locations in Kano Metropolis. The locally prepared Kilishi samples were obtained from four locations (A, B, C and D) and the experiment laid in a completely randomised. Data generated were analysed using analysis of variance and significantly different means separated by Tukey HSD post hoc test. The results of local Kilishi evaluation revealed no significant (P>0.05) difference in Crude Protein (58.33-64.10%), Ether Extract (8.36-10.17%) and ash (3.93-4.48%) contents due to locations. Also, there were no significant differences in Ca (44.10-55.39 mg/100g), Mg (44.17-55.83 mg/100g), Fe (15.25-17.25 ppm) and Cu (1.36-1.62 ppm). However, significant differences were observed in P, Na, Zn and Mn (P?0.05) due to the locations. The level of Zn (5.00 ppm) was significantly higher in location C while locations B and D had higher values of Mn (3.66 ppm). The microbial analyses revealed the occurrence of Staphylococcus aureus in the four locations and S. epidermidis was recorded in locations A, B and C. The microbial contamination level of Kilishi indicated Klebseilla pneumonia with the highest value of 9.2 × 104 cfu/g. It was concluded that local Kilishi had high nutrient contents and the level of contamination was not at the rate that pose threat to public health according to the specifications of International regulatory agencies. Good manufacturing practices, adequate sanitation, proper packaging and storage were recommended to safeguard the health of consumers.
Key Words: Kilishi, Ready-to-eat, Meat processing, Meat quality