Using Chicken Secondary Products (Heads and Feet) to Enhance the Nutritional Quality of Cookies | ||
| Bulletin of the National Nutrition Institute of the Arab Republic of Egypt | ||
| Volume 65, Issue 1, June 2025, Pages 97-126 PDF (1.33 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bnni.2025.432145 | ||
| Authors | ||
| Nesrin S Mohammed1; Asmaa M Abdel-Rahman* 2; Rewaa A Ahmed1 | ||
| 1Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst.., Agric. Res. Center, Giza, Egypt | ||
| 2Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71515, Egypt. | ||
| Abstract | ||
| Open Access *Correspondence: asma_pg125728@agr.aun.edu.eg Received: 30 March 2025 Accepted: 29 May 2025 Published online: 5 June 2025 Citation Mohammed NS; Abdel-Rahman AM and Ahmed RA (2025): Using Chicken Secondary Products (Heads and Feet) to Enhance the Nutritional Quality of Cookies. BNNI (65) 97-126, doi:10.21608/bnni.2025.432145 The chicken industry generates considerable amounts of secondary products, such as chicken heads and feet, which are usually discarded. The main objectives of this research were to assess the nutritional quality of chicken head powder (CHP) and chicken feet powder (CFP) and to explore their potential utilization in cookie production. The data showed that CFP recorded the highest content of ash (6.39%), protein (44.20%), and fat (16.35%) compared to other samples. Furthermore, cookies containing 10 percent of CHP or CFP were preferred by the majority of panelists. The addition of CHP or CFP significantly increased the cookies' spread ratio (p ≤ 0.05). The amino acid profile illustrated that cookies samples with CHP or CFP (samples H10 and F10) recorded higher values of essential amino acids like histidine, phenylalanine, lysine, threonine, valine, leucine, and isoleucine when compared to the control. Additionally, oleic acid (18:1n-9) represented the major monounsaturated fatty acid. In contrast, linoleic acid (18:2n-6) was the most abundant polyunsaturated fatty acid, followed by linolenic acid (18:3n-3), with both recording their highest values in sample H10. This sample also contained the lowest content of linolelaidic acid (trans fatty acid). Indeed, the development of cookies using CHP or CFP with wheat flour will provide a nutritious food option (rich in protein and calcium) that is ready-to-eat for children. This study not only enhances the nutritional profile of the final product but also contributes to sustainability by reducing food waste. | ||
| Keywords | ||
| Chicken secondary products; Cookies; Amino acids; Fatty acids | ||
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