The effect of the addition of chicken feet flour to crispy corn on energy density and nutritional quality

Abstract

Maize contains several essential nutrients that are well-known for their contribution to food studies. This crop is an alternative carbohydrate source. Considering the increase in maize production and health advantages, it is the right decision to utilize the crop as an ingredient of snacks, such as crispy maize. Chicken feet are rich in collagen and protein. Despite the unpopularity, chicken feet contain nutrition that helps the growth and development of children. The present study was devoted to analyze the nutrient content of crispy corn. Relying on an experimental method, the treatment was done by substituting chicken feet flour on crispy corn; it consisted of five treatment levels with three replications. The quality of the crispy corn with chicken feet flour was assessed objectively in a laboratory by doing some analytical methods, including proximate analysis, energy analysis, calcium analysis, dietary fibre analysis, and iron analysis. Data analysis procedures were carried out to examine the effect of chicken feet flour on the snack's chemical quality. This process involved the ANOVA test and LSD test. The results showed that the addition of chicken feet flour enhanced the nutritional value of the crispy corn product; this is seen in the rise in the content of energy, protein, fat, water, and ash. The most recommended formula is F3, the crispy corn with 45 g of chicken feet flour.