Kilishi is a great spicy beef jerky from Nigeria. Dry kilishi was analysed for its content of chemical components: proximate, vitamins, minerals using standard methods. From the minerals were calculated the mineral ratios and the mineral safety index (MSI). Highest concentrations of proximate contents came from crude protein (64.4 g/100g) and crude fat was 14.2g/100g. Proportion of total energy due to protein was 1,095 kJ/100g (66.0%) or 258 kcal/100g (65.3%) whereas in carbohydrate we had

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... s of 39.1 kJ/100g (2.36%) or 9.20 kcal/100g (2.33%). Utilization of 60% of proportion of total energy due to protein percent ranged between 39.2 -39.6. Minerals of high concentration in the sample were (mg/100g): K, 985 (44.3%); P, 781 (35.1%); Na, 320 (14.4%); reasonable contents were observed in Fe, Zn, Ca, Mg. Among all the minerals ratios calculated, only the value for Na/Mg (3.91) was very close to reference balance ideal (4.00) and within the acceptable ideal range (2 to 6). The MSI values showed that only Zn was higher than the recommended MSI showing that Zn might be deleterious in kilishi consumption. The two most concentrated vitamins were water soluble vitamins with values of (mg/100g): vitamin C, 6.53 (38.4%); B 3 , 5.98 (35.2%) and followed by two other fat soluble vitamins: vitamin A, 1.94 (11.4%) and vitamin E, 1.38 (8.10%). These results revealed that kilishi could be regarded as a protein-filled snack that still retains its nutritional value despite being dried.