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ThesisItem Open Access Development of ready-to-cook chicken chips using spent hen meat incorporated with fenugreek seeds and/or leaves powder(College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-07) Choudhury, Dimpi; Sapcota, DebenA study was carried out to develop ready-to-cook chicken chips utilizing spent hen meat incorporated with fenugreek seeds and/or leaves powder. For this study twenty numbers of healthy spent hens were used following standard protocols for slaughtering and processing. Fenugreek (Trigonella foenum graecum) seeds and its fresh leaves were purchased from local market of Guwahati city and processed to powdered form and stored for further use. The fenugreek leaves and the seeds were analyzed for proximate parameters. The fenugreek leaves contained 85.64 ± 0.72 % moisture, 4.62 ± 0.14% protein, 0.94 ± 0.01% ether extract, 1.69 ± 0.13% crude fibre and 10.73 ± 0.12% total ash. While the fenugreek seeds contained 10.26 ± 0.15% moisture, 26.86 ± 0.10% crude protein, 10.72 ± 0.15% ether extract, 47.52 ± 0.39% crude fibre and 3.82 ± 0.07% total ash. The qualitative phytochemical studies of fenugreek seeds and leaves revealed presence of steroids, phenols, tannins, flavanoids, alkaloids and saponins. The antioxidant activity against DPPH radical, total phenolic content and ferric reducing activity of the fenugreek seeds and leaves were studied using ethanolic extract. The mean per cent values of inhibition of DPPH radical by ethanolic extract were observed to be 51.40 ± 2.27 and 64.39 ± 1.73% for fenugreek leaves and fenugreek seeds, respectively. The total phenolic content in ethanolic extract of both fenugreek leaves and fenugreek seeds were recorded as 5.16 ± 0.06 and 15.13 ± 0.02 mg GAE/g, respectively. The mean (±SE) ferric reducing activity by ethanolic extract of both fenugreek leaves and fenugreek seeds were found to be 0.35 ± 0.03 and 0.65 ± 0.04, respectively and thus exhibit remarkable antioxidant activity. The antibacterial activities of both extracts (fenugreek leaves and seeds) exhibited positive reaction against Staphylococcus aureus and Klebsiella spp. at different concentrations showing zones of inhibition ranging from 10 to 19 mm. The extracts of fenugreek seeds exhibited anti-bacterial effect against E. coli but no effect could be found with fenugreek leaves. Moreover, no antibacterial activity could be observed against Salmonella spp. by fenugreek leaves as well as fenugreek seeds. The research trials were continued in two Phases, i.e., I and II. Under Phase I chicken chips was prepared as per standard formulation incorporating fenugreek seeds and/or leaves @ 0.25, 0.50 or 1.00 % level. The products were stored in sealed LDPE bags at ambient temperature (37 ± 2oC) for a period of 30 days. The samples were evaluated for the physicochemical, proximate and sensory parameters at a regular interval of 10 days starting from 0th day, till 30th day. The moisture level in all the treatment groups for fenugreek leaves as well as seeds including that of Control progressively increased as storage period extended till 30th day. The protein percentage in the treatment groups with increase in fenugreek seeds level (0.25, 0.50 and 1.00%) showed to have increased as compared to the Control and the values ranged from 22.33 ±0.22 to 22.85±0.09%. The analysis revealed no significant (P>0.05) differences among the various treatment groups incorporated with fenugreek seeds powder. The data analysis revealed no significant (P>0.05) differences in ether extract among the various treatment groups incorporated with fenugreek leaves powder and control group and with increasing storage period. Significant changes (P<0.05) in total ash content could be noted in the Treatment groups with fenugreek seeds with increase in the level of fenugreek seed powder (0.5 and 1.0%). Significant increase in pH could be seen on 30th day of storage in all the treatment groups including that of Control. The impact of storage could not be noticed in the products made of, either leaves or seeds in terms of tyrosine value. The water activity remained unchanged till the 20th day of storage, however increased significantly (P<0.05) on 30th day whereas no change observed among the treatment groups for both fenugreek leaves and seeds addition. The cooking yield of 90.97 ± 0.76% to 95.00 ± 1.77% range was recorded in the chicken chips incorporated with fenugreek leaves and fenugreek seeds powder. The freshly prepared chicken chips with addition of fenugreek leaves and seeds on day 1 exhibited ‘good’ colour, texture, crispiness scores under hedonic scale. The sensory evaluation of the chicken chips product treated with fenugreek seeds and leaves powder showed low for flavor, after-taste scores and overall acceptability in the Treatment II (FL with 0.50%), III (FL with 1.00%) and Treatment V (FS with 0.50%) & VI (FS with 1.00%) groups throughout the storage period of 30 days. Under Phase I trial, based on the statistical analysis obtained, two best groups FL with 0.25% and FS with 0.25% along with combination of both (FL+FS with 0.25 each) were selected for further studies. All the physicochemical values for the treatment groups were found to be under desirable ranges. Significant increase in the moisture level was found on 30th day of storage as compared to the 0th, 10th and 20th day however, no changes were observed among different treatment groups. The crude protein values ranged from 22.36 ± 0.02 to 23.03 ± 0.06% among all treatment groups. Significantly (P<0.05) high crude protein was recorded in the Treatment A (FS with 0.25%) and Treatment C (FL, FS 0.25% each) when compared with Control. The ether extract and total ash content in chicken chips revealed nonsignificant (P>0.05) changes when compared with the Control group. Storage days showed significant (P<0.05) effect on pH of the products and treatment with combination of fenugreek leaves and seeds significantly showed lower (P<0.05) pH on 30th day when compared with 0th to 20th day of storage. There was no significant difference between the treatment groups and Control group throughout the storage period and the values remained far below permissible limit for all the products. The analysis of variance showed significant difference (P<0.05) in water activity values on 30th day of storage compared to the aw on the 0th, 10th and 20th day of storage. There was no significant (P>0.05) change in cooking yield of the treatment groups with increase in storage period and among the different treatment groups. The TBA values decreased significantly (P<0.05) on the 10th day of storage and remained static thereafter up to 30 days of storage. The cholesterol content of ready-to-cook chicken chips using spent hen with addition of fenugreek seeds and fenugreek leaves are found to be as 30.55 ± 0 .14, 30.45 ±0.21, 30.39 ± 0.16 and 31.44 ± 0.14% for Control, T-A, T-B and T-C, respectively with no significant (P>0.05) changes among the groups. The colour profile for the chicken chips showed significant differences only in L* values while no changes observed in a* and b* values. A significant increase in mean DPPH activity was noted in all the treatment groups incorporated with fenugreek leaves and seeds powder revealing its potential antioxidant capacity. The total plate count analyzed for the products were within the limits and were free from Coliform, Salmonella, Staphyloccocal bacteria and yeast and mould which ensures the microbial safety of the product. No significant difference was noticed for colour, texture, crispiness characteristics among the Control and treatment groups but could retain ‘good’ to ‘very good’ scores for the product. The chicken chips under all treatment groups scored very less scores in terms of flavour, after-taste and overall acceptability with increase in levels of fenugreek leaves and seeds powder. The chicken chips prepared with the incorporation of spent hen and fenugreek leaves or seeds have revealed good antioxidant profile without any noticeable changes in any other physico-chemical parameters and microbiological profile. Fenugreek leaves at 0.25% level can be effectively used in chicken chip preparation using spent hen meat with ‘good’ acceptability having cost of production of ` 7.45 per 30g of the product. It could be concluded that a level of 0.25% fenugreek leaves powder can effectively be incorporated in production of ready-to-eat chicken chips as functional food having added health benefits.
