Abstract
Fish samples from fresh fish, cleaned/washed fish; first stage dried, infusion slurry, and second stage dried, finished product and stored kilishi were analysed. Evaluation was carried out on finished products using a 10-point Hedonic scale. Microbial count and moisture content showed significant differences (ρ < 0.01). Proximate composition of sun and oven dried kilishi (T1) record significantly of higher protein (34.13 ± 0.01), higher ether extract (29.45 ± 0.01), higher nitrogen free extract (17.45 ± 0.35), and have moisture content of (10.92 ± 0.29) despite having highest ash content (5.76 ± 0.69) with crude fibre (2.29 ± 0.23). Kilishi (T2) significantly higher protein (27.13 ± 0.01), higher nitrogen free extract (37.18 ± 0.64), higher ether extract (19.45 ± 0.58), higher ash content (6.09 ± 0.06), despite having higher crude fibre (1.77 ± 0.06) with moisture content of (8.45 ± 0.52); the high proportion of departed groundnut dough mixture resulted in low protein of fish kilishi.