Consumers’ demand for healthy snacks necessitates the need to study the impacts of eggs from different birds, oven temperature and oven rack speed on the physicochemical properties of cupcakes. A developed rotary oven with varied oven temperature (130°C, 150°C and 170°C), oven rack speed (0, 10 rpm and 20 rpm) and egg-type (Exotic chicken eggs, Turkey eggs and Local fowl eggs) were interacted using  Face Centered Composite Design of Response Surface Methodology (FCCD-RSM). The physicochemical properties (baking time, product mass, product height and proximate composition) of the cupcakes produced were determined using standard procedures. The physicochemical properties were modelled using polynomial regression models and accuracy were determined using coefficient of determination (R2). The optimizer of FCCD-RSM was used to optimize protein content of the cupcakes. The baking time ranged from 28.50 min to 52.50 min, product height (3.82 to 4.20 mm) and product mass (36 to 36.67 g). The moisture content, crude protein, crude fat, crude fibre, ash and carbohydrate content of the cupcakes ranges from 16.92 to 18.09%, 7.69 to 12.67%, 1.49% to 1.87%, 1.41% to 1.66%, 2.01% to 4.09% and 62.77 to 69.28%, respectively.   The regression models were significant for product height, product mass, moisture content and crude protein content with R2 ranging from 0.81 - 0.95. Optimum protein content (12.77%) was obtained in cupcakes produced with Turkey egg at 170ºC oven temperature and 10 rpm oven rack speed. This study provided useful information about some underutilized birds eggs that can be explored to produce healthier cupcakes.Keywords— Birds Eggs, Cupcakes, Optimization, Oven temperature, Physicochemical properties

This study was designed to investigate, model and optimise the influence of cooking treatments (untreated, boiling and steaming), ingredient-mix infusion temperature (30°C, 40°C and 50°C) and infusion duration (5, 10 and 15 min) on the quality indices of ingredient-mix based dried chicken product (chicken kilishi) produced from chicken breast. The quality indices (proximate composition and mineral contents) of the produced chicken kilishi were determined and analysed statistically using a hybrid Taguchi-Response Surface Methodology design. The production of chicken kilishi from untreated chicken breasts favours an increase in ash content (9.04%), crude protein content (50.28%) and zinc content (16.34 ppm). However, the chicken kilishi produced from the steaming treatment gives the highest fat content (14.02%), carbohydrate content (28.97%) and phosphorus content (12.07 ppm), while the kilishi subjected to the boiling treatment have increased iron content (18.24 ppm) but decreased moisture content (5.32%). The developed polynomial regression models for the quality indices were significant with R 2 and R 2 adj that ranges from 0.88 to 1.00, respectively. The optimum process conditions were attained when the chicken breasts were not treated and ingredient-mix infusion was conducted for 6 min at 41°C.