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 |