Vol. 13, Issue 9 (2024)

An attempt was made to determine the suitability of inclusion of dried and powdered chicken meat and jackfruit bulb powder for the development of cookies and to study the effect of different blend of ingredients on the nutritional characteristics as well as contents of total phenolics and dietary fiber. Three treatment formulations (T₁ - 78.71% flour (jack fruit bulb powder + refined wheat flour with 21.29% Dried chicken powder, T₂ - 72% flour with 28% dried chicken powder, T₃ - 63.85% flour with 36.15% dried chicken powder were used. It was observed that the protein content of the cookies was found to improve with the inclusion of dried powdered chicken meat in the cookie mix. The content of ash was also higher for T₃ resulting in highest mineral contents. Control samples had significantly higher amounts of carbohydrates and energy. Dietary fiber and total phenolics were found to be higher in cookies with non-meat ingredients with acceptable levels maintained in treatments too. Inclusion of meat had been found to improve the nutritional characteristics and jackfruit bulb powders had been found to confer functional properties to the developed cookies.