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

Abstract

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.