الفهرس 
Dedication
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Abstract
The aim of the study was to produce chicken and meat broth cubes and powder. It was prepared by producing dried chicken and meat prepared in a home microwave, with the addition of some healthy spices, and comparing the home product with commercial samples of chicken and meat cubes and powder. The analyses were conducted at the Central Laboratory for Chemical Analysis, Faculty of Agriculture, Assiut University. Chemical analysis (moisture, ash, protein, fat, dietary fiber) was performed and the percentage of monosodium glutamate in the samples was determined. Also, the sensory evaluation was studied and the purchase intention of home-made and commercial products was determined, the production cost was calculated, and the expiration period was calculated and determined. The results obtained indicate that all home-made samples were higher in nutritional value compared to commercial samples. The protein percentage in chicken and meat samples was 51.04%, 50.46%, respectively, and in commercial samples 7.33%, 7.75%, respectively. Commercial samples were higher in (ash and total carbohydrates) than home-made samples. The results of the analysis of monosodium glutamate indicated that the percentage in commercial samples was very high 13.95%, 15.23% respectively and in meat and chicken powder 14.48%, 11.45% respectively, compared to the home product 0.036% and 0.401%. This is due to the fact that foods prepared with broth contain added salt. The higher this percentage increases as the salt content of the meals increases, and this percentage does not agree with what was approved by the World Health Organization 120 ml/kg/Day. The results also indicated that there were statistically significant differences in the sensory evaluation and consumer purchase intention evaluation as well as the effect of storage age on weight and color change between home and commercial samples in favor of the home sample.