Table 7 Lipid oxidation of raw and cooked broiler chicken nugget extended with legume flours.

Control

0.044 ± 0.009^d

0.040 ± 0.014 ^c

Soyabean

0.080 ± 0.012^c

0.040 ± 0.012 ^c

Groundnut

0.088 ± 0.011^b

0.044 ± 0.012 ^b

Cowpea

0.098 ± 0.009^a

0.048 ± 0.010 ^a

 0

0.064 ± 0.020 ^d

0.029 ± 0.005 ^d

 5

0.073 ± 0.021^c

0.036 ± 0.028 ^c

 10

0.082 ± 0.020^b

0.048 ± 0.003 ^b

 15

0.091 ± 0.022 ^a

0.059 ± 0.002 ^a

 Control 0

0.033 ± 0.001^k

0.023 ± 0.001ⁱ

 5

0.041 ± 0.001^j

0.033 ± 0.001^g

 10

0.049 ± 0.001ⁱ

0.048 ± 0.001^d

 15

0.055 ± 0.001^h

0.058 ± 0.001^ab

 Soyabean 0

0.064 ± 0.002^g

0.028 ± 0.001^h

 5

0.074 ± 0.002^f

0.032 ± 0.002^g

 10

0.085 ± 0.002^e

0.044 ± 0.002^e

 15

0.096 ± 0.002^c

0.056 ± 0.002^b

 Groundnut 0

0.072 ± 0.002^f

0.031 ± 0.001^gh

 5

0.085 ± 0.002^e

0.036 ± 0.002^f

 10

0.092 ± 0.001^d

0.048 ± 0.002^cd

 15

0.102 ± 0.001^b

0.060 ± 0.001^a

 Cowpea 0

0.087 ± 0.002 ^e

0.037 ± 0.001 ^f

 5

0.092 ± 0.002 ^d

0.042 ± 0.001 ^e

 10

0.101 ± 0.001 ^b

0.051 ± 0.002 ^c

 15

0.110 ± 0.001 ^a

0.061 ± 0.002 ^a