PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF WHOLE-WHEAT FLOUR AND CHICKEN EGG-BASED EXTRUDED SNACKS

Abstract

This paper aims to evaluate the proximate content and sensory quality of the extrudates from whole-wheat flour and chicken egg. The whole-wheat flour (WWF) and raw whole egg, WWF and raw egg yolk, WWF and raw egg albumen were mixed separately, extrusion of the samples was done in a twin-screw extruder. The samples were evaluated for proximate composition and sensory acceptance. Data analysis was carried out using one-way analysis of variance. Results indicated no statistically significant differences in overall acceptability among the egg-based products (p > 0.05). However, snacks containing egg yolk were generally more preferred, with acceptability further enhanced at 20% yolk substitution, while albumen reduced acceptability. The addition of chicken egg increased protein content (14.52–16.72%), decreased carbohydrate content (71.55–67.64%), and maintained low levels of fat (1.87–4.02%), ash (1.77–2.34%), and crude fibre (1.69–1.93%). These findings demonstrate that incorporating chicken egg into wheat-based extrudates improves protein density and yields a nutritious, sensory-acceptable snack.