Indigenous practices and quality perception in the production of kilichi, a grilled dried meat in Niger

Production of kilichi, a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments‐coated kilichi and uncoated kilichi collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC–FLD technique. Highly significant differences (p < .001) were observed between coated kilichi and uncoated kilichi, for NaCl content (2.56% and 1.40%), for proteins (51% and 72%) and lipids (18% and 13%), respectively. Water activity was low in both kilichi, showing a potential microbial stability. Among the 15 European Union (EU) priority PAHs, 12 were detected in the samples. About 56.3% of coated kilichi samples exceeded the EU maximal limit for BaP, and 75% exceeded the EU maximal limit for the sum of 4 PAHs (PAH4). For uncoated kilichi, 28.6% of samples did not meet the standards for BaP and PAH4. About 6% of coated kilichi samples were not compliant with standards related to Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and 31%, 50% for yeasts and fungi, respectively. Escherichia coli and Enterobacteria were below the detection limit in both kilichi, but Salmonella and Bacillus cereus were detected only in one coated kilichi. The noncompliant samples of uncoated kilichi were in the proportions varying between 7% –86% for S. aureus, C. perfringens, yeasts, and fungi. This study showed potential risks associated with the consumption of traditionally produced kilichi in Niger due to both PAHs and pathogen bacteria contamination.

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Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

Seydou

Harouna

Kpoclou

et al. 2019

Food Science & Nutrition

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Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

Seydou

Douny

Mahillon

et al. 2021

J. Food Process. Preserv.

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Kilichi, originated from Hausa people, is the most popular value-added meat product manufactured in Sahelian countries, which provides cash income to most producers . It is a ready-to-eat product consumed in both rural and urban areas, mainly as a snack (Isah & Okubanjo, 2012;Kalilou, 1997;Mgbemere et al., 2011;Olusola et al., 2012). Two main categories of kilichi are manufactured in Niger: coated kilichi (kilichi ja) and uncoated kilichi (rumuzu). Kilichi ja is produced by trimming boneless meat, cutting into pieces of parallelepiped shape before slicing into flat thin straps. The straps are pre-dried in the sun, followed by marinating in a sauce made of complex blend of spices and colorant, before a second sun drying and briefly grilling at wood fire. The process of rumuzu production is similar to that of kilichi ja, except the slight seasoning of the pre-dried straps before grilling and the second sun drying step.

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Indigenous practices and quality perception in the production of kilichi, a grilled dried meat in Niger

Cited by 2 publications

References 12 publications

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of kilichi , a grilled meat produced in Niger

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