VALUE ADDITION OF CHICKEN NUGGETS USING CHICKPEA AND KIDNEY BEAN FLOUR
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Date
2021
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Publisher
UMT.Lahore
Abstract
In last few years’ consumer’s demand for healthier and nutritious food has been increased
to great extent. Nuggets are mostly prepared from meat however, value addition of
nuggets with different proteins has been used to check characterization of nuggets. Value
addition of nuggets commercialization is waiting for the bright future. Value addition of
nuggets have high demand because sudden increase in price of chicken meat, low fat
requirements, low demand of animal protein especially in under developed countries.
Most of consumers concerns for halal meat. Chicken nuggets contain moisture 57.53%,
ash 1.62%, protein 9.84%, fat 1.50%, Carbohydrate 23.12%. Legumes are high in protein
contents. They could be use as protein replacer. Thus, this study has been conducted for
value addition of chicken nuggets. Seven treatments were prepared using chicken,
chickpea flour and kidney bean flour. All formulations were evaluated for moisture, ash,
protein, fat and carbohydrate contents. Sensory evaluation of nuggets has been conducted
through hedonic scale. Results showed that chicken nuggets were high (P<0.05) in
protein and ash content but low (P<0.05) in moisture and fat contents. Chicken nuggets
were significantly (P<0.05) lower in cooking loss, pH and color as compared to control
sample. However, sensory evaluation proved that consumer preferred control nuggets as
compared to value added chicken nuggets in term of color, juiciness and tenderness.