الفهرس 
Manufacture of Chicken Burger by Using Non-Traditional Alternatives in North Africa
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Abstract
Poultry meat is economic, quick and easy either to prepare or serve and it has a number of desirable nutritive and organoleptic properties. Poultry meat is low in fat in relation to other meats. The aim of study is to use some plant wastes such as pea hulls, tomato peels and wheat germ as well as carrot and rusk in processing of chicken burger to minimize production costs and to produce burger with high nutritive value which could be exported to poorer regions especially in Africa. Proximate composition of raw materials and burgers, amino acids profile as well as cooking measurements were carried out. Protein content in (G.B: germ burger) treatment had higher protein content (68.56%) owing to the higher protein content of wheat germ (28.62%). Fat content ranged in all treatments between 11 - 19%. Ash content ranged between 2 - 6% owing to different used raw materials. Leucine is the predominant essential amino acid in all treatments, it ranged between 8.67 (CA.B: collected burger) to 10.34% (T.B: tomato burger), while glutamic acid is the highest nonessential amino acid in all suggested treatments (except T.B treatment) with the percentage of 11.50 to 13.84%. Various suggested additives minimized cooking loss% with about two folds