**2. Moisture, fat and protein content**

The moisture, fat and protein contents for both beef burger treatments before grilling, were about 65.50%, 15.11%, and 18.20%, respectively. The moisture, fat and protein contents of both chicken burger samples before grilling were about 66.50%, 15%, and 17.50%, respectively.

The moisture loss percentage of the freshly prepared treatments due to grilling was between 20.37-25.62%, and fat loss was between 18.85-21.51%. On the other hand, the increase in protein contents was (96-116%) of the burger samples. Moisture and fat contents of the grilled samples were lower than those of raw samples, while protein content was higher. This is mainly due to the loss of water and fat.
