Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (1), pp. 001-005, January, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research paper

Assessment of Proximate Composition and Storage Stability of Ready-to-Eat Rice and Kilishi

Atinuke O. Idowu¹*, T. O. Omobuwajo² and K. O. Falade³

¹Department of Transport and Tourism Studies, Redeemer’s University (RUN), Mowe, Ogun State, Nigeria.
²Department of Food Technology, Obafemi Awolowo University (OAU), Ile Ife, Osun State, Nigeria.
³Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.

Accepted 12 November, 2025

Accelerated shelf life studies (50 ± 2°C, 27 ± 2°C) were carried out on meal -ready-to-eat (RTE) rice and “Kilishi” which were prepared and packaged in aluminum foil and high density polyethylene (50 µm gauge). Chemical, microbiological and proximate analysis of the product was carried out to ascertain the quality and safety of the meal. Total microbial load of the product at accelerated shelf life ranged from 2 x 102 - 4 x 102 CFU/g. FFA values, a measure of rancidity, were in the range of 1.2 and 2.1%. Proximate composition of Kilishi was: moisture (9.75), fat (18.10), ash (7.10), protein (57.02) and carbohydrate (8.05); and rice, moisture (10.8), fat (4.0) ash (3.3) protein (7.4) and carbohydrate (74.0). Also proximate analysis showed that rice and Kilishi are nutritionally complementary.

Key words: Kilishi, rice, convenience, proximate composition, shelf life.