Vol. 8, Special Issue 5 (2023)

Author(s): L Lohith Reddy, YR Ambedkar, T Mounika, D Mounika and B Eswara Rao

Abstract: In this study, we investigated the the sensory, dietary, and physicochemical qualities of chicken patties made with prosomillet flour as an extender. Two treatments, 1.5% and 3% prosomillet flour were formulated. The physico-chemical, mineral composition, proximate along with sensory qualities of the cooked patties were identified using conventional techniques.Through proximate analysis, decrease in moisture content (45.43-32.56%) and crude fat (18.11-16.80%) as chicken was partially replaced with prosomillet flour. Decrease in crude protein (32.77-31.06%) which was observed yet which did not differ from the control category statistically (p>0.05). The patties that were extended with 3% prosomillet flour had a higher crude fiber content. There was a significant increase in calcium (1.71-2.23 mg/100 g) and phosphorus (2.60 – 2.82) among minerals in chicken incorporated with prosomillet flour compared with different treatments, chicken meat patties incorporated with prosomillet at 3 per cent possessed superior physico-chemical, organoleptic qualities and improved the mineral composition.