author(s)
Asma Irshad Qureshi, Sheikh Rafeh Ahmad, Tahir Nazir, Mohammad Ashraf Pal, Asif Hassan Sofi, Mir Rovida and Heena Jalal

abstract
The diseases associated with modern lifestyle have prompted the researchers/food industry professionals to seek alternatives to conventional food products, which has subsequently led to the development of functional food products. A study was designed to enhance the overall functional value of otherwise less functional spent hen meat by using fenugreek seeds as a powder to produce functional spent hen meat patties. Fenugreek Seed Powder (FSP) was incorporated at four levels; 0.5% (T₁), 1% (T₂), 1.5% (T₃) and 2% (T₄) replacing lean meat in the formulation of the product. The results revealed an increase in the cooking yield with the increase in the levels of FSP and at 1.5% level, the cooking yield was significantly (P<0.05) higher than control. The percent protein and fat content showed a significant (P<0.05) decrease with the increase in levels of FSP. However, the percent ash of FSP incorporated spent hen meat patties was significantly (P<0.05) higher than control. The antioxidant activity in terms of DPPH-RSA value of 1.5% level was significantly higher (P<0.05) than control. Sensory scores of patties up to 1.5% level of FSP were comparable to control. Thus, it was concluded that fenugreek seed powder up to 1.5% level can be efficiently incorporated in spent hen meat patties for improving their functional value.