I Magawata - Department of Forestry and Fisheries, Usmanu Danfodiyo University, Sokoto, Nigeria
I.S Jega - Department of Forestry and Fisheries, Kebbi State University of Science and Technology, Aliero
J.K Ipinjolu - Department of Forestry and Fisheries, Usmanu Danfodiyo University, Sokoto, Nigeria
M Jibir - Department of Animal Science, Usmanu Danfodiyo University, Sokoto, Nigeria

The kilishi of Heterotis niloticus was produced for determination of appropriate slurry formulations for fish kilishi preparation. Thirty six freshly caught samples of H. niloticus with average weight of 306.20±18.33g, obtained from Kware Lake in Sokoto State were used. Kilishi of this species was prepared with three different slurry formulations of high (F1), medium (F2) and low (F3) proportions of groundnut dough to spice mixture in the ratio of 1.3:1.0, 1.0:1.2 and 1.0:1.8, respectively. Results of proximate composition indicated that kilishi of the H. niloticus prepared with formulation 3 (F3) recorded significantly higher (p<0.05) protein content (54.22 ± 0.01%) and lower lipid content (8.00 ± 0.00%), despite recording significantly higher (p<0.05) moisture content (9.93 ± 0.07%). Sensory score of kilishi of H. niloticus processed with F3 formulation rated significantly higher (p<0.05) for taste, flavour and general acceptability with mean scores of 5.94 ± 0.21, 5.77 ± 0.20 and 5.50 ± 0.22, respectively. It could be concluded that kilishi of H. niloticus prepared with F3 formulation was the most acceptable hence, recommended for use in kilishi production.

Kilishi, Heterotis niloticus, Spices, Proximate analysis, Organoleptic assessment