Proximate Composition and Functional Properties of Broiler Chicken Bone Flour

Abstract

Chicken bone flour is an underutilized by-product of the poultry industry with significant potential for use in food fortification, particularly as a natural source of calcium and other essential minerals. This study evaluated the proximate composition and functional properties of chicken bone flour to assess its suitability for food formulation. Slaughtered, dressed and cut broiler chicken meat was washed and boiled. The flesh was separated from the bones for use in production of a novel snack. The bones were sun-dried and milled into fine flour and packaged in a Ziploc bag. The flour was analysed for functional properties and proximate composition using standard methods. Proximate analysis revealed high ash (26.2%) and protein (33%) contents. The flour exhibited moderate water and oil absorption as well as emulsion capacities with values of 0.876 g/g, 0.687 g/g and 53.8% respectively. Conversely, the solubility of the flour was low with a solubility value of only 4%. The results of this study indicate that broiler chicken bone can serve as a mineral and protein enriching ingredient in food formulations. Further studies on consumer acceptability and sensory characteristics are recommended.