Effects of Soy Bean Waste on the Physicochemical Analysis of Chicken Burgers

A study was conducted to formulate a chicken burger from soy bean waste. The process involved cleaning, mincing, mixing, homogenizing, forming and freezing of the samples at -20°C of the treatment sample before they were analyzed. There were four treatments of the chicken burgers consisting of the control chicken burger (C), the chicken burger with 15% soy bean waste (T1), the chicken burger with 20% soy bean waste (T2) and the chicken burger with 25% soy bean waste (T3). Physicochemical analysis including Thiobarbituric Acid Value Analysis (TBA), total cooking loss „shear force and pH were conducted and there were signcant differences (p 0.05). It was found that there was an increment in TBA value in the chicken soy burger for all four samples of the study. Among these four formulations, the highest pH value was )(blind in both the control and T3 sample. Soybean waste percentage will lower the percentage of cooking loss with the T2 sample having the highest cooking loss. The T3 sample had the lowest hardness level as compared to the other samples. The study will provide a platform for soy bean waste to be utilized in food product development and not he limited to animal feed only. Food production waste has high potential for food ingredients due to its phytochemical value that remains even after processing