QUALITY CHARACTERISTICS OF WHEAT NOODLES FORTIFIED WITH SPENT HEN MEAT POWDER

Abstract

Meat from 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 and fibre. Ten (10) spent hens (Shikabrown® with golden gene traits) of age about 1.5 years were processed to powder in two forms; breast part and other parts (consisting of thighs and drum sticks) 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. Sensory characteristics of spent hen meat noodles were significantly different (P<0.05) in colour scores between the concentration and chicken parts, also in juiciness and overall acceptability within the chicken parts but not in concentration, while the score for flavour and saltiness were not significant (P>0.05). Comparison of the proximate analyses of the commercial, un-enriched (control) and enriched noodles were evaluated in this study. The dry matter content was observed higher in un-enriched noodle (94.04%), while higher protein content (15.55%) occurred in enriched noodle which could satisfy the dietary protein needed for human growth. Unenriched (control) and enriched noodles recorded higher values of ash content than commercial noodles. Addition of 10% spent hen meat powder to wheat noodles enhances its nutritive and organoleptic value hence could be a good nutritive tool in improving the nutrient intake of its consumers.