Quality attributes of chicken nuggets extended with different legume flours

作     者：Opeyemi Abiala Moses Abiala Babatunde Omojola 

作者机构：Department of Animal ScienceFaculty of AgricultureUniversity of IbadanIbadanOyo StateNigeria Department of Biological SciencesCollege of Basic and Applied SciencesMountain Top UniversityPrayer CityOgun StateNigeria 

出 版 物：《Food Production, Processing and Nutrition》 (食物生产加工与营养（英文）)

年 卷 期：2022年第4卷第1期

页      面：224-234页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

主　　题：Chicken nuggets Legume flour Proximate compositions Amino acids Soyabean Cowpea Groundnut 

摘      要：Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of chicken nugget made from it. Thus, acceptability of chicken nugget could be harnessed when legume flour extenders are used along. Therefore, acceptability as well as quality of chicken nugget from different legume flours were evaluated. Soyabean, groundnut and cowpea flours were used as meat extenders for development of raw chicken nuggets and thereafter cooked for consumption. The quality of both raw and cooked legume flour extended chicken nuggets were assessed based on functional properties, sensory properties, proximate composition, amino acid content and shelf stability in terms of lipid peroxidation and microbial load. In their raw state, the legume flour extenders competed favourably with each other. Among all, soyabean flour extender maintained remarkable functional properties that transcend into significant (P 0.05) yield of 86.93% of chicken nugget in comparison to the control (86.37%), groundnut (84.95%) and cowpea (84.50%). Upon cooking, all the legume flour extended chicken nuggets varied in their quality attributes. Apart from the high level of flavour and low microbial load, cowpea extended chicken nugget was of low quality based on the parameters evaluated in comparison with other legume flour extended chicken nuggets. Of interest, soyabean extended chicken nugget followed by groundnut extended chicken nugget were of good quality based on sensory properties, high crude protein and amino acid levels, low cholesterol content and lipid peroxidation value as well as low microbial load.