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Quality and acceptability of functional chicken nuggets incorporated with cooked shredded whole unripe plantain
International Journal of Veterinary Sciences and Animal Husbandry · 2024 · Vol. 9(1) · pp. 06–10
Abstract
The purpose of the study was to develop a suitable formulation for the production of functional chicken nuggets by incorporating cooked shredded whole unripe plantain with peel at three different levels viz., 2.5, 5 and 7.5%. Emulsion stability (%), cooking yield (%), moisture retention (%), fat retention (%) and total ash (%) of chicken nuggets were found to increased significantly (p
Banana Cultivation and ResearchFood scienceEmulsionChemistryYield (engineering)MoistureMathematicsMaterials scienceOrganic chemistryComposite material
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