Emmanuel Ilesanmi Adeyeye, Olatunde Abass Oseni, Kayode Olugbenga Popoola, Yusuff Ayinde Gbolagade, Abioye Rauf Olatoye, Kolade Idowu, Amino Acid Composition of Kilishi - Nigerian (Beef Jerky) Meat, SFP Volume 8, Sustainable Food Production (Volume 8)
https://www.scipress.com/SFP.8.1
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<sup>-1</sup>) whereas from essential amino acid it was Lys (8.69 g100g<sup>-1</sup>). Other high value amino acids were (in g100g<sup>-1</sup>): Asp (8.85), Leu (7.68), Arg (6.02), Ile (4.08), Trp (1.02), Cys (1.18) and His (2.40). P-PER<sub>1</sub><sub>,</sub><sub>2,3</sub> values were superior at values of 2.52 – 2.70. EAAI<sub>1</sub> (soybean standard) was 1.23 and EAAI<sub>2</sub> (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<sup>-1</sup> (57.7%) and TEAA was 38.2 g100g<sup>-1</sup>(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<sub>=0.01</sub> with values of 0.9997 – 0.99999. Estimates of amino acid requirements at ages 10 – 12 years (mg kg<sup>-1</sup> day<sup>-1</sup>) showed kilishi to be better than the standards at 74.9% - 453%. Results showed that kiishi is protein-condensed.
Keywords:
    Amino Acid Composition, Kilishi Meat, Nigerian