Mayowa S. SanusiMusliu O. SunmonuAhmed O. AbdulkareemAbdulquadri Alaka2024-04-222024-04-222022-06-30https://doi.org/10.18485/meattech.2022.63.1.4https://uilspace.unilorin.edu.ng/handle/123456789/12531This study was designed to investigate, model and optimise the influence of cooking treatments (untreated, boiling and steaming), ingredient-mix infusion temperature (30°C, 40°C and 50°C) and infusion duration (5, 10 and 15 min) on the quality indices of ingredient-mix based dried chicken product (chicken kilishi) produced from chicken breast. The quality indices (proximate composition and mineral contents) of the produced chicken kilishi were determined and analysed statistically using a hybrid Taguchi-Response Surface Methodology design. The production of chicken kilishi from untreated chicken breasts favours an increase in ash content (9.04%), crude protein content (50.28%) and zinc content (16.34 ppm). However, the chicken kilishi produced from the steaming treatment gives the highest fat content (14.02%), carbohydrate content (28.97%) and phosphorus content (12.07 ppm), while the kilishi subjected to the boiling treatment have increased iron content (18.24 ppm) but decreased moisture content (5.32%). The developed polynomial regression models for the quality indices were significant with R2 and R2adj that ranges from 0.88 to 1.00, respectively. The optimum process conditions were attained when the chicken breasts were not treated and ingredient-mix infusion was conducted for 6 min at 41°C.enchicken breastchicken kilishimodellingoptimizationquality indices.Article