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Table 9 Total cholesterol (mg/100 g) of raw and cooked broiler chicken nugget as influenced by legume flours

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

Treatment

Cholesterol (mg/100 g) Raw

Cholesterol (mg/100 g) Cooked

Control

1.456 ± 0.167d

1.813 ± 0.141c

Soyabean

2.344 ± 0.179c

1.656 ± 0.146d

Groundnut

2.700 ± 0.175b

1.975 ± 0.181b

Cowpea

3.150 ± 0.121a

2.288 ± 0.150a

Time (Days)

 0

2.438 ± 0.707a

1.850 ± 0.261b

 5

2.450 ± 0.645a

1.956 ± 0.285a

 10

2.381 ± 0.693a

1.956 ± 0.318a

 15

2.381 ± 0.595a

1.956 ± 0.263a

Interaction between Extenders and Storage Days

 Control 0

1.300 ± 0.081h

1.850 ± 0.261 de

 5

1.375 ± 0.096 h

1.875 ± 0.096 de

 10

1.475 ± 0.095 gh

1.900 ± 0.141cde

 15

1.675 ± 0.096 g

1.625 ± 0.500 ef

 Soyabean 0

2.550 ± 0.058 d

1.550 ± 0.058 f

 5

2.450 ± 0.058 de

1.625 ± 0.150 ef

 10

2.250 ± 0.058 ef

1.625 ± 0.150 ef

 15

2.125 ± 0.050 f

1.825 ± 0.050 def

 Groundnut 0

2.825 ± 0.050 c

1.775 ± 0.096 def

 5

2.850 ± 0.058 bc

1.950 ± 0.058 bcd

 10

2.625 ± 0.150 cd

1.975 ± 0.096 bcd

 15

2.500 ± 0.115 d

2.200 ± 0.141 ab

 Cowpea 0

3.075 ± 0.050 ab

2.225 ± 0.096 ab

 5

3.125 ± 0.150 a

2.425 ± 0.150 a

 10

3.175 ± 0.096 a

2.325 ± 0.150 a

 15

3.225 ± 0.150 a

2.175 ± 0.150 abc

  1. abcdefgh Means in the same row with varying superscripts are significantly different (P < 0.05)