Quality attributes of chicken nuggets extended with different legume flours

Table 3 Yield, pH and oil adsorption of chicken nugget extended with legume flours

Parameters	Control	Soyabean	Groundnut	Cowpea
Yield (%)	86.37 ± 0.68^a	86.93 ± 1.24^a	84.95 ± 0.74^b	84.50 ± 1.19^b
pH (emulsion)	5.88 ± 0.05^b	5.97 ± 0.04^a	5.90 ± 0.03^b	5.96 ± 0.03^a
pH (cooked nugget)	5.97 ± 0.15^d	6.32 ± 0.20^a	6.06 ± 0.06^c	6.11 ± 0.01^b
Volume of oil adsorbed (mL)	17.50 ± 7.56^a	3.00 ± 6.94^b	13.75 ± 3.81^a	5.50 ± 4.44^b

^abcd Means in the same row with varying superscripts are significantly different (P < 0.05)

ISSN: 2661-8974