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Table 2 Colour differences of raw and cooked broiler chicken nugget extended with legume flours

From: Quality attributes of chicken nuggets extended with different legume flours

Parameters

Control

Soyabean

Groundnut

Cowpea

Raw CN

 L

70.81 ± 5.92a

57.52 ± 7.37d

69.38 ± 4.49b

61.84 ± 3.05c

 a*

2.27 ± 0.41a

1.82 ± 0.04c

1.25 ± 0.61d

2.11 ± 0.25b

 b*

19.39 ± 3.86a

12.34 ± 3.19d

12.98 ± 2.55c

17.39 ± 1.86b

Cooked CN

 L

52.85 ± 0.57c

45.18 ± 7.10d

55.82 ± 3.54a

55.25 ± 2.97b

 a*

1.57 ± 0.63d

2.88 ± 0.68a

1.97 ± 0.23c

2.36 ± 0.16b

 b*

11.42 ± 1.18d

12.89 ± 0.29c

12.97 ± 0.37b

13.11 ± 0.51a

  1. abcd Means in the same row with varying superscripts are (P < 0.05), CN Chicken Nuggets