| Parameters |
Level of chicken meat (%) |
| 0 |
30 |
40 |
50 |
| Moisture (%) |
9.450±0.051 |
9.638±0.111 |
9.745±0.167 |
9.749±0.172 |
| Protein (%) |
15.325a±0.551 |
24.113b±0.690 |
30.608 c±0.531 |
34.108d±0.371 |
| Fat (%) |
4.087a±0.098 |
4.572b± 0.085 |
5.781c±0.064 |
6.251d±0.070 |
| Ash (%) |
3.272a±0.063 |
3.767b±0.044 |
3.987c±0.058 |
4.217d±0.048 |
| Crude fibre (%) |
4.626 d ±0.090 |
3.859 c ±0.095 |
2.608b ±0.062 |
2.063 a ±0.069 |
| Yield (%) |
66.194 c±0.714 |
63.745bc±0.602 |
61.596b±0.624 |
55.165 a ±1.456 |
| Water absorption index (g/g) |
1.588a±0.022 |
1.672b±0.009 |
1.717b±0.020 |
1.787c±0.023 |
| Water solubility index (%) |
0.085c±0.002 |
0.079bc±0.002 |
0.073b±0.002 |
0.065a±0.002 |
| Weight increase (%) |
3.268 c ±0.058 |
2.968b±0.058 |
2.825b±0.039 |
2.62a ±0.061 |
| Volume increase (%) |
323.503 d ±2.256 |
290.522 c ±2.186 |
277.488 b ±1.553 |
249.449a ±2.723 |
| Cooking loss (%) |
7.603 d±0.272 |
6.516 c ±0.069 |
5.635 b ±0.210 |
4.070 a ±0.170 |
Superscript row wise differ significantly (P<0.05) |
