Abstract

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

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