Development of finger millet incorporated chicken meat biscuits

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