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Quality attributes of chicken nuggets extended with different legume flours

Food Production, Processing and Nutrition 2022年第1期4卷 224-234页

作者： Opeyemi Abiala Moses Abiala Babatunde Omojola Department of Animal Science Faculty of AgricultureUniversity of IbadanIbadanOyo StateNigeria Department of Biological Sciences College of Basic and Applied SciencesMountain Top UniversityPrayer CityOgun StateNigeria

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 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.

关键词： Chicken nuggets Legume flour Proximate compositions Amino acids soyabean Cowpea Groundnut

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Antioxidant potential of methanolic extracts and powders of some Cameroonian spices during accelerated storage of soybean oil

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Advances in Biological Chemistry 2013年第3期3卷 304-313页

作者： Hilaire Macaire Womeni Fabrice Tonfack Djikeng Bernard Tiencheu Michel Linder Biomolecular Engineering Laboratory (LIBio) Université de Lorraine ENSAIA Vandoeuvre-les-Nancy France Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon

The efficacy of methanolic extracts and powders of 12 spices (Pimpinella anisum, Scorodophleuszenkeii, Xy- lopiaparviflora, Eugenia caryophyllus, Fagara leprieurii, Fagara macrophylla, Monodora myristica, Olax subscorpioidea, Xylopiaaethiopica, Allium sativum, Zinziber officinale and Cinnamomum zeylanicum) in stabilizing crude soyabean oil during accelerated storage was assessed. The phytochemical screening revealed the presence of phenols in all the spices except that of Allium sativum. Total phenolic content (TPC) and DPPH radical scavenging activity of the extracts varied significantly (p soyabean oil (CSO) as the oxidation substrate. CSO samples stabilized with extracts at a concentration of 500 ppm (w/w) and powders at a concentration of 1000 ppm were subjected to accelerated storage (65?C, oven heating, 24 days, 8 h heating cycle per day), and analyzed periodically for the extent of oxidative alterations following the measurement of iodine and peroxide value. CSO + BHT at 200 ppm served as standards besides the control. Results?reveal Zinziberofficinale, Cinnamomum zeylanicum, Scorodophleuszenkerii, Monodora myristica, Xylopiaaethiopica, Allium sativum, Fagara leprieurii extracts and powders and the powder of Pimpinella anisum to be potent antioxidants for stabilization of crude soyabean oil.

关键词： Natural Antioxidant Cameroonian Spices Lipids Oxidation Stabilization soyabean Oil

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