• Ioryoosu J. T.
  Department of Physics, Benue State University, Makurdi, Nigeria.
  




• Ikyo B.A.
  -
  




• Gemanam S.J.
  Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
  

Microwaves are a form of electromagnetic energy with an electrical origin thatrncan travel both in a vacuum and through matter, ranging from frequenciesrnbetween 300MHz to 300GHz. They are generated by a tube called a magnetron.rnA magnetron converts electrical energy to microwave radiation using lowvoltage alternating current and high-voltage direct current (Byoung et al.,rn2000). Foods are essential for human development. They can be cooked usingrnvarious methods like boiling, blanching, frying, drying, microwaving, etc.rnCooking methods affect food nutrients. The nutritional value of chicken cookedrnwith microwave and conventional methods were studied to evaluate the protein,rnfat, crude fibre, carbohydrate, moisture, ash, and amino acid content. Thernchickens were 6 weeks old weighing 2.2kg, and 8 weeks old weighing 3.0kg.rnThey were obtained from a local poultry farmer/seller beside Modern Market,rnMakurdi. They were cooked with a 700w, 2,450 MHz microwave oven. The 6-rnweek-old was microwaved for 23 minutes reaching an internal temperature ofrn1650F before it was taken out of the microwave and kept aside to stand forrnabout 5 minutes to enhance even heat distribution. The temperature was thenrnmeasured after standing time and it was 1680F. The 8-week-old chicken wasrnthen put through the same process. At 1650F, it was taken out of the microwave.rnThe internal temperature was 1670F after 5 minutes of standing time. Meanwhile,rnthe conventionally cooked chicken was first parboiled for 26 minutes at highrnheat to an internal temperature of 1670F for the 6 weeks old, and 1660F for thern8 weeks old, after a stand time of 5 minutes. After parboiling, it was then driedrnover an open flame for 30 minutes (internal temperature 1680F, and 1690F forrnthe 6 and 8 weeks respectively, after 5 minutes of stand time). The uncookedrnchicken was used as a control sample. The microwaved chicken had morernreduction in moisture content compared to the conventionally cooked. Bothrncooking methods showed an increase (though minimal), in the amino acidsrnexcept glycine where there was a reduction in the conventionally cookedrnversion. The fibre did not change. The fat content was reduced mostly for thernconventionally cooked sample. Ash and protein content differed very slightlyrnfor both cooking methods as the conventionally cooked versions showedrnvery little decrease while the microwaved version showed a slight increment.rnThe increment of carbohydrates was a consequence of the difference inrnconcentration of the protein, fat, ash, and moisture. The difference betweenrnthe microwaved and conventionally cooked chicken was not significantrn(p>0.05).