Protein enrichment of whole wheat bread with various forms of spent hen chicken meat

The present study was designed to contemplate the effect of chicken meat incorporation in bread preparation. Spent hen chicken meat in various forms viz. raw, cooked and powder was incorporated at 20% level by replacing whole wheat flour for the development of protein enriched chicken meat bread. The incorporation of chicken meat produced significant effects (P<0.05) on pH, yield, proximate, instrumental colour and sensory properties without affecting the bread quality characteristics. The analysis revealed that the chicken meat powder incorporated bread was superior to both raw and cooked meat incorporated bread for most of the parameters assessed. Thus, it can be concluded from the present study that 20 percent replacement of whole wheat flour with chicken meat powder can be an alternative source of protein enrichment of bread without adversely affecting its quality.