Vol. 9, Issue 1, Part A (2024)

The purpose of the study was to develop a suitable formulation for the production of functional chicken nuggets by incorporating cooked shredded whole unripe plantain with peel at three different levels viz., 2.5, 5 and 7.5%. Emulsion stability (%), cooking yield (%), moisture retention (%), fat retention (%) and total ash (%) of chicken nuggets were found to increased significantly (p<0.01) with increasing levels of cooked shredded whole unripe plantain with peel with higher values for 7.5% cooked shredded whole unripe plantain. However, emulsion pH, product pH, protein (%) and fat (%) were decreased significantly (p<0.01) with increasing levels of cooked shredded whole unripe plantain with peel. Incorporation of cooked shredded whole unripe plantain with peel represent an improvement in the nutritional value with significantly (p<0.01) higher dietary fibres in the chicken nuggets. Incorporation of cooked shredded whole unripe plantain with peel in chicken nuggets had a significant (p<0.05) persuade on sensory attributes. Based on the results of sensory attributes, the scores for overall acceptability of the chicken nuggets was significantly (p<0.01) higher for 5% cooked shredded whole unripe plantain with peel incorporated chicken nuggets and were comparable with the control. Thus, it can be concluded that, 5% cooked shredded whole unripe plantain with peel can be incorporated in the functional chicken nuggets preparation without affecting physico-chemical characteristics and sensory quality.