The study was conducted to optimize the level of Black Soldier Fly Larvae (BSFL) incorporation in the abattoir sludge and food waste combination. The substrate for the study included a combination of 70 per cent abattoir sludge as the principal substrate (PS) and 30 per cent hostel food waste as the co-substrate (Co- S) for BSFL rearing. Experiments were carried out to fix the level of larval incorporation into 320 g of the substrate and to assess the nutritional qualities of the harvested prepupae. The BSFL were incorporated in four different levels in 320 g of substrate (T1: 150 mg larvae, T2: 450 mg larvae, T3:600 mg larvae and T4: 750 mg larvae). The efficiency of BSFL to feed on the substrate and get converted into biomass was evaluated for the treatment combinations. Among the different treatments, T1had significantly (p<0.001) higher mean prepupal weight and larval survivability. Hence the addition of 150 mg larvae to the 320 g of substrate was found to be optimum for BSFL biomass production.
Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nutritious snack. The addition of toppings in spent hen meat snacks would give a unique taste and enhance the acceptance of consumers. The study was undertaken in the Department of Livestock Products Technology to analyse the effect of two different toppings namely, tandoori (T1) and chicken chip topping (T2) in spent hen chips for their physico-chemical, proximate, colour and sensory attributes. A higher pH value was found for control without toppings while water activity value was found significantly (p<0.001) higher for T1. Significant (p<0.001) difference was found for lightness (L*) between control and treatments. Redness (a*) and yellowness (b*) were found highest for T1. The highest sensory score for all sensory parameters was found for T2. Thus, chicken chips with 50 per cent spent hen meat dusted with five per cent chicken chip topping was highly accepted by the consumers due to its uniqueness in taste.
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