Mean values of proximate

Kilishi samples	Proximate Composition (%)
Kilishi samples	Protein	Fat	Ash	Moisture
TK	54.10 ± 0.08^d	18.38 ± 0.28^cd	4.82 ± 0.01^b	11.30 ± 0.01^ab
SK1	53.70 ± 0.01^f	18.57 ± 0.18^bc	5.01 ± 0.01^bc	11.78 ± 0.28^ab
SK2	51.62 ± 0.14^h	19.20 ± 0.23^a	4.54 ± 0.05^c	10.02 ± 0.14^c
SK3	52.30 ± 0.28^g	19.03 ± 0.42^a	4.68 ± 0.01^bc	12.01 ± 0.18^a
SK4	52.84 ± 0.24^e	18.02 ± 0.11^d	4.73 ± 0.11^bc	11.66 ± 0.01^ab
SK5	54.78 ± 0.08^c	18.94 ± 0.16^ab	5.22 ± 0.23^ab	11.00 ± 0.01^b
SK6	55.20 ± 0.14^b	17.83 ± 0.44^d	5.41 ± 0.16^ac	12.02 ± 0.11^a
SK7	55.84 ± 0.05^a	17.34 ± 0.09^e	5.58 ± 0.08^a	11.26 ± 0.04^ab
^a-hMeans with different superscript along the column differ significantly at P≤ 0.05. TK - Traditional kilishi (100% ingredients) SK1 - Sausage-type kilishi (100% ingredients) SK2 - Sausage-type kilishi (85% Ingredients) SK3 - Sausage-type kilishi (90% ingredients) SK4 - Sausage-type kilishi (95% ingredients) SK5 - Sausage-type kilishi (105% ingredients) SK6 - Sausage-type kilishi(110% ingredients) SK7 - Sausage-type kilishi (115% ingredients)

Table 2:Mean values of proximate composition of kilishi samples.