Optimization of Formulation and Quality Assessment of Chicken Meat Nuggets Enriched with Solanum Melongena L.

Abstract

The present study aimed to develop fiber-enriched chicken meat nuggets through the incorporation of Solanum melongena L. (eggplant) powder at 0% (control), 2%, 4%, and 6% levels by partially replacing lean meat, and to evaluate its impact on quality attributes. The formulated products were analyzed for proximate and chemical composition, colour characteristics, instrumental textural properties, and sensory attributes. Incorporation of eggplant powder in chicken nuggets resulted in a significant (p < 0.05) increase in crude fiber content, which rose from 1.21% in the control samples to 6.53% in nuggets containing 6% eggplant powder. A progressive reduction in pH, fat, protein, and moisture content was observed with increasing eggplant powder levels, while ash content showed a significant increase. Instrumental colour analysis indicated decreased lightness and increased redness with higher levels of eggplant powder incorporation. Texture profile analysis revealed significant increases in hardness, chewiness, and gumminess. Sensory evaluation showed that nuggets containing 4% eggplant powder maintained acceptable scores for flavour, texture, and overall acceptability. Results indicated that a 4% inclusion of eggplant powder offers the ideal compromise between nutritional value and sensory quality. Consequently, this study establishes eggplant powder as a promising functional agent for the formulation of fiber-enriched meat products.