Effect of kodo millet flour incorporation on the quality characteristics of spent hen chicken meat nuggets

Abstract

The present study investigated the effect of incorporation of kodo millet flour at 5%, 10%, and 15% levels into spent hen chicken nuggets. Following the removal of skin, fat, tendons, and connective tissue, the boneless chicken meat was aged at-18±1 °C, thawed, and processed. Sensory evaluation demonstrated that spent hen meat nuggets incorporated with 10% kodo millet flour achieved significantly higher scores across for all attributes. pH values of various treatments increased non significantly. The addition of kodo millet flour led to significant increase in emulsion stability, cooking yield and water holding capacity when added upto 10% concentration and further incorporation leads to reduction in values. The level of kodo millet flour influenced the moisture, fat, protein, ash and crude fibre content of the various treatments. The data suggest that incorporating 10% kodo millet flour achieves an optimal balance of nutritional and physical attributes in the nuggets, making it the recommended level for product formulation.