Chicken (broiler) meat mince was utilized as a source of protein in the current investigation. Chicken meat mince was added at 10, 20, 30, 40, and 50% levels in addition to other items that were added as controls. Based on a sensory examination, the chicken biscuits containing twenty percent CMM were the most favored. No reports of chicken-infused biscuits have been made, either in India or beyond. Since cereal (refined wheat flour) has relatively little protein and lacks the important amino acids tryptophan, lysine, and threonine, the majority of biscuits on the market are made using this flour. When eaten in place of cereal biscuits made from refined wheat flour, the biscuits thus created can provide a high amount of nutrients, particularly protein. The items that have been produced have the potential to be utilized in feeding programs at institutions, schools, and for older individuals who are more vulnerable to malnutrition, especially when it comes to deficiencies in critical amino acids and protein. Threonine, tryptophan, and lysine are also abundant in chicken meat.Making chickenincorporated biscuits with wheat flour and chicken flesh would therefore result in a wholesome, practical, and ready-to-eat food item. The purpose of the current study was to create biscuits using chicken meat. It was determined that the biscuits made with 20% chicken meat mince and wheat flour would offer a convenient, ready-to-eat food item that is healthy and contains enough important amino acids (lysine, tryptophan, and threonine). The cost per kg of biscuits produced with 20 percent CMM came to ` 82.40

• 1.   Bate-Smith, E.C., Lea, C.H. and Sharp, J.D. (1943). Dried Meat. Journal of the Society of Chemical Industry.62(7):100-104.
• 2.   FAO. (1970). Food and Agriculture organization. Amino acids content of foods and biological data on protein. Rome: Food and Agriculture Organization.
• 3.   Garg, R. (2001). Development of nutritional evaluation of some novel food products of wheat and legume blends. MSc. Thesis, Haryana Agricultural University, Hisar , India.
• 4.   Gupta, V. (2001). Nutritional and sensory evaluation of value added bakery products, MSc. Thesis, CCS. HAU. Hisar, India.
• 5.   Hooda, S. (2002). Nutritional evaluation of fenugreek supplemented wheat products. MSc. Thesis, CCS. HAU. Hisar, India.
• 6.   Jean, I.J., Work, R., Camire, M.E., Bril,and Bushway, A.A. ( 1996 ). Selected properties of extruded potato and chicken meat. J. Food Sci. 61(4): 783-789.
• 7.   Jorfi, R., Mustafa, S., Che Man, Y.B., Mat Hashim, D.B., Sazili, A.Q., Farjam, A.S., Nateghi, I. and Kashiani, P. (2012). Differentiation of por from beef, chicken, mutton and chevon according in their primary amino acids content for halal authentication. African Journal of Biotechnology. 11 (32): 8160-8166.
• 8.   Kartz, E.E. and Labuza, T.P. (1981). Effect of water activity on the sensory crispiness and mechanical deformation of snack food products. J. Food Sci.., 40: 403-409.
• 9.   Kondaiah, N., Panda, B., Anjaneyulu, A.S.R. and Singh, R.P. (1988). Utilization of whole meat components from spent Hens for chicken sausage production. Indian J. Poult. Sci., 23: 135-141.
• 10.   Lorenz, K. (1983). Protein fortification of cookies, Cereal Foods World, 28(8); 449-452.
• 11.   Lovis, L.J. (2003).Alternatives to wheat flour in baked goods, Cereal Foods World, 48(2);61-63.
• 12.   Lunven, P., Clement, C.L., Carnovale, E. and Fratoni, A. (1973). Amino acid composition of hen’s egg. Br. J. Nutr., 30: 189-190.
• 13.   Majed M. AbuKhader (2015).Snack foods and beverages for children: Eat or not to eat? Mediterranean Journal of Nutrition and Metabolism 8 (2015) 155–163.
• 14.   Mestdag, I. (2005). Disappearance of the traditional meal, tempura, social andspatial De- structuration.. Appetite, 45: 62-74.
• 15.   Padhye, V.W. and Salunkhe, D.K. (1978). Biochemical studies on black gram (Phaseolus mungo L) II Fermentation of black gram and rice blend and its influence on the in vitro digestibility of the proteins. J. Food Biochemistry. 2:327-347.
• 16.   Panda, P.C. (1995). Slaughtering techniques. In “Text book on egg and poultry technology”. Vikas Publications, New Delhi, India.
• 17.   Poulain, J.P. (2002). The contemporary diet in France. “De-structuration” or from commensalism to “vagabond feeding”. Appetite, 45: 43-55.
• 18.   Sharma, R.K.(2017). Food Products and Technologies Developed by DRDO SeptemberOctober 2017 :11
• 19.   Sharma, B.D. and Nanda, P.K. (2002). Studies on the development and storage stability of chicken chips. Indian Journal of Poultry Sci. 37(2): 155
• 20.   Sharma, G.K. and Bawa, A.S. (2003). DFLE in the services of specific consumers- convenience foods and operational rations, IFCON, December, 5-8, 2003.
• 21.   Singh, R., Singh, G. and Chauhan, G.S.(2000). Nutritional evaluation of soy fortified biscuits. J. Food Sci.Technol. 37: 162-164.
• 22.   Surender, Kumar (2009). Development and quality evaluation of chicken enriched noodles. M.V.Sc. Thesis, CCSHAU, Hisar, Haryana, India.
• 23.   Suknark, K., Phillips, R.D., Huang, Y.W.(1998). Development of high protein, tapioca- based snacks from minced fish and partially defatted peanut flour using twin- screw extrusion. Unpublished data. Center for Food Safety and Quality Enrichment. The University of Georgia, Griffin, G.A.

Funding

Below is the link to the supplementary material.