In this research, MDCM was initially prepared forprotein hydrolysate production by washing with 0.5 %sodium bicarbonate- tap water or by proteinprecipitation, and their proximate compositions andyields analyzed. Production of protein hydrolysatesfrom the two types of raw material was carried out byvarying bromelain (1600 GDU) at 0.25-1.25 % driedweight, hydrolysing temperature at 40-60 degree C, pHat 5.5-7.5 and hydroysing time at 3-9 hours. The degreeof hydrolysis (DH) and odor score were used to selectthe most appropriate condition. The resultinghydrolysates were concentrated on a rotary vacuumevaporator at 50 degree C and 60 degree C and theirproximate compositions assessed. Appropriate formula forthick chicken sauce was simulated by varying quantitiesof each hydrolysate type at 10-30 %, sugar at 25-40% andsoy sauce at 30 - 50 %, using the sensory qualities ofthe resulting sauces and the water convolvulus,stir-fried with the sauces as selecting criteria. The proximate compositions of the washed-MDCM andextracted-protein found were 73-88 % (dried weight)protein, 1-17 % (dried weight) fat, 83-88 % moistureand 0.7-0.9% ash. The yields obtained were 53.77 % forextracted-protein and 38.16 % for washed-MDCM.Appropriate conditions found for enzymic hydrolysationof the two types of raw material were pH at 6.5,0.75-1.00 % dried weight of the enzyme, 60 degree C and3-6 hours. The 60 degree C was selected to evaporatewater from both hydrolysates and their compositionsfound were 48-49 % protein and 0-1 % fat. The formulaselected for the thick chicken sauce was composed of 23% hydrolysate, 33 % sugar and 44 % soy sauce. Theresulting sauces contained 16-17 % protein and 0-1 %fat The sauce samples with and without potassiumsorbate can be stored for at least 3 month withdecreasing of their viscosities but the sensoryqualities still being acceptable. Stir-fned waterconvolvuluses seasoned with the four sauce samples wereacceptable throughout the whole storage period.