Abstract:
The study was carried out to evaluate the quality characteristics of melon seed cake in which Scelerolium tuber- regium (USU) was substituted with egg and meat. Seven samples were produced. The first sample was the control (CM) which contained melon seed in addition to Scelerolium tuber regium (usu).In the other six (6) samples , Scelerolium tuber regium (200 g) was substituted with the same quantity of egg white (EWM) or Egg yolk (EYM) or Whole Egg (WM) or beef (BM) or Chicken breast muscle (CMM) or goat meat (GMM ).Each treatment also contained ,in addition ,onions (21 g), pepper (20 g),Maggi (8 g),salt(5 g),water(5 g) and citric acid(1 g).After production each samples was analyzed for proximate composition
