Quality characteristics of wheat noodles fortified with spent Shika Brown hen meat powder

Abstract

Meat from Shika Brown® spent hens was used to fortify wheat noodles. Spent hen has a problem of disposal in the fast-food industry due to its inherent tough meat while on the other hand wheat noodles lack quality proteins. Ten (10) spent hens (1.5 years old) were processed to powder in two forms; breast part and leg part and were added into wheat flour in noodles formulation for protein enrichment. The chicken meat powder levels were 10% for 60% wheat flour, 12.5% for 57.5% wheat flour and 15% for 55% wheat flour with 29% of water and 1% of salt. The proximate composition of spent hen chicken meat noodle was determined during the storage periods. Dry matter content in treatment without spent hen chicken meat powder (SHCMP) had the highest value of 94.78% as compared to treatments with 10%, 12.5%, 15% SHCMP (93.50%, 93.24%, 93.99%). Increase in protein content of noodle was observed with increased inclusion levels of SHCMP and declined along with storage period. The breast part had higher crude protein content (22.37%) than leg parts (19.47%). The ether extract content of noodle at 40 days of storage differed significantly (P<0.05) within the inclusion levels and chicken parts. There were significant differences (P<0.05) in the ash content of noodles at 20 days of storage within inclusion levels and chicken parts. It can be concluded that the addition of 10% spent hen chicken meat powder in wheat noodles enhances its nutritive value thereby facilitating growth especially of children in poor nations.