Bolanle Suleiman

Fish Processing: an Easy and Effective Traditional Method of Processing Fish into Kilishi a Dried Meat Product Mainly Produced by the Hausas and Fulanis in West Africa Bolanle Suleiman

This book is based on the findings of research conducted to investigate the feasibility of adopting the kilishi traditional method of meat processing to fish. The book is in sections such as biochemical compositions, bacteriology, preservation and processing technologies of freshwater fishes. The applied processing technology was seen to have enhanced the shelf stability, nutritional composition and organoleptic properties of the fish. Fish kilishi as a ready-to-eat snack is envisaged as a welcome innovation.