American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2023, 11(2), 34-40
DOI: 10.12691/ajfst-11-2-1
Open AccessArticle

Physicochemical and Biological Evaluations of Packaged Chips and Meat balls Produced from Broiler Chicken Fed Diets Supplemented with Onion Wastes for Sustainability

NO Alamuoye1, , OF Alamuoye2 and LK Otitoju1

1Food Science and Technology Department, School of Agriculture and Agricultural Technology, Bamidele Olumilua University of Education Science and Technology, Ikere Ekiti, Nigeria

2Animal Science Department, Faculty of Agricultural Science, Ekiti State University, Ado Ekiti, Nigeria

Pub. Date: March 19, 2023

Cite this paper:
NO Alamuoye, OF Alamuoye and LK Otitoju. Physicochemical and Biological Evaluations of Packaged Chips and Meat balls Produced from Broiler Chicken Fed Diets Supplemented with Onion Wastes for Sustainability. American Journal of Food Science and Technology. 2023; 11(2):34-40. doi: 10.12691/ajfst-11-2-1


The study investigated the antimicrobial properties of onion waste on the microbial spoilage of stored chicken chips and meat balls produced from broiler chicken fed diets supplemented with onion wastes and the repellency of processed chicken chips and meat balls against housefly. One hundred and fifty, day old Arbo acres broiler chicks were procured from a reputable source and reared according to standard experimental procedures. Experimental diets were made up of treatment 1 (control diets, basal only), treatment 2- basal diet + 25 mg/kg onion waste, treatment 3- basal diet + 50mg/kg onion waste, treatment 4 - basal diet + 75mg/kg onion waste and treatment 5- basal diet + 100mg/kg onion waste. Cook yield, cook loss, microbial load count, gram reaction test and housefly repellency bioassay of chips and meat balls were evaluated. The results of microbial load decrease as the level of inclusion of onion wastes increases which showed that onion wastes had antimicrobial properties. The cooking yield percentage of chicken chip which ranged from 49.70 to 58.70 had the highest cooking yield observed in treatment 2 while the lowest was in treatment 3. The percentage of cooking loss in meat balls ranged from 8.80 (treatment 5) to 20.00 (treatment 3). The percentage repellency in chip was higher in female as it ranged from 70.00 to 100.00 than in male housefly which ranged from 53.33 to 93.33. The percentage repellency of housefly in chip was higher (90.00 - 100.00) in female than in male housefly which ranged from 66.67 to 100.00. This trend was observed in meat ball, as percentage repelleny in female housefly was comparatively higher (76.67 - 100) than the male (70.00 - 100) along treatments. The study concluded that the chips and meat balls produced from chicken broiler fed diets supplemented with onion wastes had an improved shelf life with paper bags.

chips meat balls housefly biological packaged

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