Vol. 11, Special Issue 11 (2022)

A study was conducted to produce value added stuffed dough ball. It is basically a vegetarian street food and traditionally prepared by adding Bengal gram flour as stuffing material but in this experiment it was totally replaced by non-vegetarian items. The ingredients used were deboned and minced spent hen meat, chevon, spices, condiments etc as stuffing materials and wheat flour and maize flour for making dough. 3 types of meat stuffed dough ball were prepared by stuffing spent hen meat 100% (T1), Chevon 100% (T2) and spent hen meat:chevon::50:50 (T3). After cooking, sensory quality evaluation of the products were done and it was found that the product was good for marketing because the products were very much liked by the consumers. Since the future of marketing of any product depends upon its price value, so keeping this in view, the production cost were evaluated. The estimated production cost taking into consideration of all the expenditure from various ingredients (excluding labour cost and fuel) were found to be ₹ 123 kg^-1 for T4, ₹ 247 kg^-1 for T5 and ₹ 193 for T₆. Although T₂ was significantly (p<0.05) higher in most of the quality parameters including sensory qualities over T₃ and T₁ but upon cost consideration, T₁ was found to be cheaper than other two formulations. Cost of T₃ was found to be intermediate between the other two formulations however it showed similarities with T₂ in most of the quality parameters.