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...for 5% to 0.89(g/cm3) for 25% incorporation of chicken. Whereas diameter was decreased for 5%, 10%, 15% and 20% incorporation of chicken. This is in agreement with the findings of Abd El-Hady (2012) and Kumar et al. (2010). But diameter was increased at 25% incorporation. On the other hand the result shows that control treatment T1 has the maximum thickness 5.23 followed by the T6 (5.20), T5 (5.18), T4 (5.17), T3 (5.17) & T2 (5.15). Biscuit thickness increases from 5.15(mm) to 5.20(mm) with increasing level of substitution (Table 3). The results obtained were agreed with the previous results (Sharif et al., 2009; Tiwari et al., 2011; Mishra and Chandra, 2012). Table3. Physical properties of chicken biscuits. Parameters Treatments T1 T2 T3 T4 T5 T6 Weight (g) 8.09 8.09 8.10 8.10 8.11 8.17 Diameter (mm) 36.10 36.00 35.70 35.67 35.77 36.00 Thickness (mm) 5.23 5.15 5.17 5.17 5.18 5.20 Density (g/cm3) 0.81 0.81 0.84 0.84 0.85 0.89 Colour differences including visual brightness (L), redness to greenness (a), yellowness to blueness (b) of soy fortified millet biscuits were measured by Colour Hunter Lab. L* value is a measure of the lightness–darkness fraction (L* =0 yields black and L* =100 indicates white)...