Volume: 54 Issue: 4
Year: 2023, Page: 898-906, Doi: https://doi.org/10.51966/jvas.2023.54.4.898-906
Received: Nov. 13, 2023 Accepted: March 23, 2023 Published: Dec. 31, 2023
A study was conducted to analyse the effect of different millet flours viz., finger millet flour, pearl millet flour and foxtail millet flour on physic-chemical characteristics, proximate composition and sensory characteristics of enrobed chicken nuggets. Refined wheat flour in the control nuggets was completely replaced by 3.5 per cent each finger millet flour in T1, pearl millet flour in T2 and foxtail millet flour in T3 and the treatment nuggets were subjected to different stages of enrobing. Nuggets incorporated with millets had better nutritive value than control chicken nuggets. On the basis of physico-chemical characteristics, proximate composition and sensory analysis, T2 enrobed chicken nuggets incorporated with 3.5 per cent pearl millet flour was found to be the best formulation.
Keywords: Enrobed chicken nuggets, finger millet, pearl millet, foxtail millet
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© 2023 Srihitha et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Akhila, V.V., Sathu, T., Sunil, B., Irshad, A., Geetha, R., Hridhya, V.C., Anjitha, J.K. and Manasa, M. 2023. Effect of different millet flours on the physico-chemical characteristics, proximate composition and sensory characteristics of enrobed chicken nuggets. J. Vet. Anim. Sci. 54(4):898-906