Abstract

The development of chicken meat-based biscuits enriched with pearl millet offers a nutritious and innovative snacking alternative. This study aimed to formulate and evaluate the physicochemical, proximate and sensory properties of chicken meat biscuits incorporating different levels of pearl millet flour. Chicken meat powder was prepared and incorporated into biscuit formulations by replacing refined wheat flour (RWF) at 30% (P₁), 40% (P₂) and 50% (P₃) levels. The biscuits were baked at 180°C for 20-25 minutes and analysed for yield, pH, water activity, colour, proximate composition and sensory attributes. Results indicated that P₃ exhibited the highest yield (91.22±0.16%), while P₂ showed the best overall acceptability. A 40% substitution of RWF with pearl millet flour was found to be optimal, improving sensory characteristics while maintaining high nutritional value. These findings suggest that pearl millet-enriched chicken biscuits can serve as source of fibre-based snacks for health-conscious consumers.

Keywords : Pearl millet, chicken meat biscuits, value addition and meat-based snacks