Table 1 Functional properties of legume flours used for chicken nugget preparation

BD (g/cm³)

0.65 ± 0.07^b

0.69 ± 0.04^a

0.59 ± 0.05^c

SC (%)

54.32 ± 15.05^a

25.53 ± 13.74^c

37.95 ± 1.32^b

FC (%)

47.53 ± 9.20^a

45.43 ± 7.10^b

22.03 ± 16.30^c

FS (%)

22.02 ± 0.79^a

20.43 ± 0.80^b

0.00 ± 0.00^c

WAC (%)

3.45 ± 0.91^a

1.87 ± 0.67^c

2.31 ± 0.23^b

OAC (%)

2.32 ± 0.00^b

1.75 ± 0.57^c

2.89 ± 0.57^a

EC (%)

39.83 ± 3.98^c

45.50 ± 1.69^b

46.12 ± 2.31^a

ES (%)

1.15 ± 0.08^b

1.87 ± 0.64^a

0.66 ± 0.57^c

pH

6.61 ± 0.06^b

6.53 ± 0.02^a

6.51 ± 0.04^c