Volume: 55 Issue: 4
Year: 2024, Page: 801-805, Doi: https://doi.org/10.51966/jvas.2024.55.4.801-805
Received: Sept. 27, 2024 Accepted: Nov. 28, 2024 Published: Dec. 31, 2024
Meat-based snacks enhanced with finger millet provide a healthy and creative option for convenient, readyto-
eat food. This study examines chicken meat biscuits formulated with varying levels of finger millet flour, replacing
refined wheat flour by 20% (T1), 30% (T2) and 40% (T3) to enhance nutritional content. Significant differences (p<0.01)
were found in cooking yields and pH among the groups, with T3 achieving the highest yield. Water activity complied with
FSSAI standards, with the control at 0.55 and T1 at 0.405. Lightness (L*), redness (a*) and yellowness (b*) values also
varied significantly, with the control showing the highest L* value. T1 exhibited the highest moisture content and T3 had the
greatest ash content (2.6%). In sensory evaluation, appearance and colour scores differed significantly, with the control
scoring the highest (7.57), while T2 excelled in crispiness and overall acceptability. Incorporating 30% finger millet flour
resulted in the optimal value addition of meat, creating a delicious and healthful snack.
Keywords: Meat-based snack, meat biscuits, finger millet, value addition, fibre, chicken meat powder
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© 2024 Jophil et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0
International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in
any medium, provided the original author and source are credited.
Jophil Thomas, Irshad A., Vasudevan V. N., Sathu T., Harikrishnan S. and Kavitha Rajagopal. 2024. Development
of finger millet incorporated chicken meat biscuits.
J. Vet. Anim. Sci. 55 (4):801-805