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Amino Acid Composition of Kilishi - Nigerian (Beef Jerky) Meat

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Abstract:

The article reports the amino acid composition of Nigerian beef jerky meat called Kilishi. Kilishi is consumed dry, hence determination was on dry weight basis. Sample was purchased in Ado-Ekiti, Nigeria. Amino acid values were highest for non-essential amino acid in Glu (14.3 g100g-1) whereas from essential amino acid it was Lys (8.69 g100g-1). Other high value amino acids were (in g100g-1): Asp (8.85), Leu (7.68), Arg (6.02), Ile (4.08), Trp (1.02), Cys (1.18) and His (2.40). P-PER1,2,3 values were superior at values of 2.52 – 2.70. EAAI1 (soybean standard) was 1.23 and EAAI2 (egg standard) was 94.5 with corresponding BV of 91.3. Lys/Trp was very high at 8.55 and Met/Trp was 2.38. Values of TNEAA was 52.1 g100g-1 (57.7%) and TEAA was 38.2 g100g-1(42.3%). In the egg score comparison Ser (0.461) was the limiting amino acid (LAA) with protein corrected digestibility value of 0.338; in provisional EAA scoring pattern, LAA was Val (0.882) and corrected version was 0.742; in pre-school children requirement, LAA was Trp (0.927) and corrected value of 0.780. Variation percentage values between the scores/corrected scores were virtually 12.2% per parameter compared. Correlation values between each score standard/corrected score values were significantly different at r=0.01 with values of 0.9997 – 0.99999. Estimates of amino acid requirements at ages 10 – 12 years (mg kg-1 day-1) showed kilishi to be better than the standards at 74.9% - 453%. Results showed that kiishi is protein-condensed.

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Periodical:
Sustainable Food Production (Volume 8)
Pages:
1-16
Citation:
E. I. Adeyeye et al., "Amino Acid Composition of Kilishi - Nigerian (Beef Jerky) Meat", Sustainable Food Production, Vol. 8, pp. 1-16, 2020
Online since:
October 2020
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