EFFECT OF PEARL MILLET FLOUR INCORPORATION ON THE QUALITY CHARACTERISTICS OF CHICKEN MEAT BISCUITS

The development of chicken meatbased biscuits enriched with pearl millet offers a nutritious and innovative snacking alternative.This study aimed to formulate and evaluate the physicochemical, proximate and sensory properties of chicken meat biscuits incorporating different levels of pearl millet flour.Chicken meat powder was prepared and incorporated into biscuit formulations by replacing refined wheat flour (RWF) at 30% (P 1 ), 40% (P 2 ) and 50% (P 3 ) levels.The biscuits were baked at 180C for 20-25 minutes and analysed for yield, pH, water activity, colour, proximate composition and sensory attributes.Results indicated that P 3 exhibited the highest yield (91.220.16%),while P 2 showed the best overall acceptability.A 40% substitution of RWF with pearl millet flour was found to be 17 optimal, improving sensory characteristics while maintaining high nutritional value.These findings suggest that pearl milletenriched chicken biscuits can serve as source of fibre-based snacks for healthconscious consumers.