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THE ASIAN JOURNAL OF ANIMAL SCIENCE DOI : 10.15740/HAS/TAJAS/10.2/107-114
Volume 10 | Issue 2 | December, 2015 | 107-114 Visit us | www.researchjournal.co.in
 e ISSN–0976–8963

RESEARCH ARTICLE.........

Effect of bajra flour (Pearl millet) on some quality and sensory

attributes of chicken nuggets
PARVEEZ AHMAD PARA AND SUBHA GANGULY

ABSTRACT...... The objective of this study was to develop chicken nuggets with the inclusion
of bajra flour (BF). The products were assessed for pH, cooking yield (CY), emulsion stability
(ES) and sensory properties. Chicken nuggets were prepared with the addition of 0 per cent,
10 per cent and 20 per cent of BF (bajra flour) over and above the quantity of meat. The
cooking yield was significantly (p<0.05) higher in the nuggets containing BF. The increased
BF level significantly (p<0.05) increased the ES however, the pH of the products increased
gradually with level of incorporation and it was significantly higher (P < 0.05) at 20 per cent
level of incorporation as compared to control, while as the values at 0 and 10 per cent levels
were comparable. The scores for colour and appearance and flavour showed a gradual non-
significant (p>0.05) decreasing trend whereas, the texture, juiciness and overall acceptability
scores were significantly (p<0.05) higher at 10 per cent level of incorporation though comparable
Author for Corresponding - to control. Hence, chicken nuggets can be made with the addition of BF up to 10 per cent over
and above the amount of chicken meat.
SUBHA GANGULY
Department of Veterinary KEY WORDS...... Bajra flour, Chicken nuggets, Sensory attributes
Microbiology, Arawali Veterinary
College, Bajor,
HOW TO CITE THIS ARTICLE - Para, Parveez Ahmad and Ganguly, Subha (2015). Effect of bajra
SIKAR (RAJASTHAN) INDIA
Email: [email protected] flour (Pearl millet) on some quality and sensory attributes of chicken nuggets. Asian J. Animal Sci.,
10(2): 107-114.
See end of the article for
Coopted authors’ ARTICLE CHRONICLE - Received : 08.08.2015; Revised : 10.10.2015; Accepted : 23.10.2015

INTRODUCTION.................................................. component of urban diet with significant variability in

Poultry meat is more acceptable due to its excellent proximate composition and sensory qualities of the
flavour, high protein content, ease of digestion, low fat commercial products available in market (Lukman et al.,
content and high ratio of unsaturated fatty acid. 2009; De Shazo et al., 2013). Dr. Baker’s innovations
Moreover, poultry meat is the fastest growing component made it possible to form chicken nuggets in any shape.
of global meat production, consumption and trade, with Improvement of such products widens the marketability.
developing and transition economies playing a leading The meat we eat is an integral component in our diet
role in the expansion. Chicken nugget, prepared from and is considered as protein food along with other food
chicken breasts, battered and deep-fried in vegetable oil, category like fish and eggs. Undoubtedly, meat is a major
is an unpatented invention of Robert C. Baker, a food source of food proteins with high biological value in many
science professor at Cornell University, is a major countries. Meat is also an excellent source of some

HIND INSTITUTE OF SCIENCE AND TECHNOLOGY

 PARVEEZ AHMAD PARA AND SUBHA GANGULY

essential fats, soluble vitamins and minerals, and all these Pearl millet (PM) grown mostly in marginal
components have specific function to our body. But environments, is a resilient cereal crop, in the arid and
recently, negative campaign about muscle foods and their semi-arid tropical regions of Africa and Asia (Raoet al.,
possible health hazard effects, shows that consumers 2006). For peoples living in Western India and the Sahel
are increasingly interested about health oriented region of the African continent, it is a major dietary
functional meat products. According to them, food they constituent, and is often served as a complementary food
consume should not only taste better but also be attractive, for infants and young children (Kodkanyet al., 2013).
safe and healthy, since time constraints prevent them Among the rural poor in India, PM intake can reach nearly
from spending enough time for exercise to keep them fit 60 per cent of all cereal grain consumption (Raoet al.,
educated with nutritional information and are beginning 2006). It can be grown in areas with very limited rainfall,
to understand. This powerful influence of diet on health where crops such as maize or sorghum are very likely to
and well being, increasing scientific evidence confirms fail during most growing seasons (Raoet al., 2006), it is
that specific components in diet may tend off certain its major non-nutritional advantage. It is a well-adapted
chronic diseases such as cardiovascular diseases, various crop to growing areas characterized by drought, low soil
cancers and neurological disorders (Ames et al., 1993). fertility and high temperature, it performs well in soils
So demand of consumers is foods which are “natural, with high salinity or low pH (Vadezet al., 2012).
functional and nutritional” as well. This concept is not PM with regard to nutritional quality is equivalent
only in the mind of consumers, but also among to maize and generally superior to sorghum in protein
researchers and meat food product processors to develop content/quality and metabolizable energy levels (Agteet
formulated products. al., 1999), as well as digestibility (Ejeta et al., 1987).
The studies on various flours have been carried out Tannins commonly found in other staple crops such as
in various parts of the world to explore their therapeutic sorghum, which can decrease digestibility (Dykes and
and medicinal role. To improve global health and protein Rooney, 2006) usually absent which contain significant
malnutrition in developing countries there is a demand to amounts of condensed polyphenols. PM grain is also rich
increase the protein quality and quantity in the daily diet in important micronutrients such as Fe and Zn, and has a
of common masses through food habits. The World more complete amino acid profile than maize or
Health Organization estimates that approximately one- sorghum (Ejeta et al., 1987). Taken in totality, these
third of worldwide infant deaths and one half in developing qualities make PM a major contributor of dietary protein,
countries can be attributed to malnutrition. Iron (Fe) Fe, and Zn intake in a variety of rural populations in India
deficiency is the most common nutritional deficiency and sub-Saharan Africa (Kodkanyet al., 2013).
worldwide (WHO, 2001). Because of a general lack of
consumption of animal products (which can promote non- Aim of the study :
heme iron absorption and contain highly bioavailable Millets have considerable scope to be utilized in
heme Fe) coupled with a high consumption of cereal meat products, because it has better nutritional quality
grains and legumes replete with antinutrients (e.g., as compared to some other cereals in many respects.
polyphenolic compounds and phytic acid) that are The millet enriched meat will be useful in developing
inhibitors of Fe bioavailability (Nestelet al., 2006), Fe healthful products. No similar work has been reported
deficiency is particularly widespread in low-income previously as the present formulation. Hence, the
countries. Micronutrient deficiencies or reduced mineral objective of this study was to optimize the inclusion level
bioavailability lead to poor dietary quality (Murgia et al., of bajra flour (BF) in chicken nuggets, to fortify the meat
2012). Child mortalities are caused by diets with with dietary fibre and to incorporate several sets of health
chronically poor Fe bioavailability which result in high enhancing properties in the developed products.
prevalence of iron deficiency and anemia increase the
risk of all-cause and also may lead to many Experimental details :
pathophysiological consequences including impaired Development of chicken meat nuggets by
growth, low birth weight, delayed mental development incorporating different levels of bajra flour. The nuggets
and others (Bhargavaet al., 2001). containing three different levels of bajra flour (0%, 10%

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 EFFECT OF BAJRA FLOUR ON SOME QUALITY & SENSORY ATTRIBUTES OF CHICKEN NUGGETS

and 20%) were analyzed for some quality and sensory small pieces and homogenized to obtain a fine paste of
parameters using standard methods: condiment (Table A).
– pH.
– Cooking yield. Bajra :
– Emulsion stability Bajra (Pearl millet) was obtained from local market,
Sensory evaluation of finished product was processed, and grounded in a mixer to make a powder.
conducted by semi trained panelists using 8-point The flour was incorporated at 0, 10 per cent and 20 per
descriptive scale, (where 1 = extremely disliked and 8 = cent levels in the formulation, as a replacement of lean
extremely liked), for colour and appearance, flavour, meat.
texture, juiciness and overall acceptability.
Salt :
RESEARCH METHODS..................................... Commercial brand of salt (NaCl) viz., Tata salt from
The work was undertaken at the Department of TATA chemicals limited, Mumbai procured from local
Livestock Products Technology, Arawali Veterinary market was used throughout the study.
College, Sikar.
Nitrite :
Meat : Food grade nitrite supplied by Hi-Media
Deboned chicken meat was procured from local Laboratories Pvt. Ltd., Mumbai was used.
market, packed in polythene bags, and stored at -18oC
till product formulation. Flours :
Refined wheat flour was brought from local market
Spices and condiments : of Sikar.
The extraneous matter of the spices were removed,
dried overnight in an oven at 60oC, and then pulverized Cooking oil :
with a grinder. The coarse particles were removed using Refined cotton seed oil (Shreeji, manufactured by
a sieve and the remnant fine particles at the required Shreeji Oil Industries) was purchased from the local
proportions was mixed to prepare the spice mixture, and market and was used.
was stored in plastic airtight containers for subsequent
use. Onion, garlic and ginger (3:2:1) were peeled, cut in Chemicals :
The chemicals used were of analytical grade and
Table A : Composition of spice mixture (on weight basis) were obtained from standard firms (Qualigens, CDH,
Ingredients Per cent
Hi Media etc.).
Aniseed 14 %
Bay leaves 02% Preparation protocol of chicken nuggets :
Black pepper 04% Lean meat was cut into smaller chunks and minced
Green cardamom 05% in a Sirman Mincer using 6 mm plate. Meat (70%), egg
Cinnamon 06% (3%), common salt (1.75%), monosodium glutamate
Cloves 02% (0.5%) (MSG), vegetable oil (9%), refined wheat flour
Dry fenugreek powder 06% (4%), sodium nitrite (150ppm), sodium tripolyphosphate
Coriander 20% (0.3%), spice mixture (2%) and condiment mixture (4%)
Cumin seed 12% were weighed according to formulation. Meat emulsion
Mace 2% for chicken nuggets was prepared in Sirman Bowl
Nutmeg 2% Chopper. Minced meat was blended with salt, sodium
Red chilli 12%
tripolyphosphate and sodium nitrite for 1.5 minute. Water
Black cardamom 5%
(10%) in the form of crushed ice was added and blending
was continued for 1 minute. This was followed by
Mint leaves 3%
addition of refined vegetable oil and blended for another
Dry ginger powder 5%

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 PARVEEZ AHMAD PARA AND SUBHA GANGULY

1 to 2 minutes. This was followed by addition of spice Moulding and cooking :

mixture, condiments and other ingredients and again Meat emulsion was weighed, and stuffed in
blended for 1.5 to 2 minutes to get the desired emulsion. rectangular stainless steel mould (17.5 cm x 11.5 cm x 5
Adequate care was taken to keep the end point cm) with parchment paper pre-smeared with refined
temperature below 18°C by preparing the emulsion in cotton seed oil (Shreeji) to avoid sticking. Mould was
cool hours of morning, by addition of meat and other covered with lid and tied with thread. The mixture was
ingredients in chilled/partially thawed form and by addition subjected to steam cooking for 35 minutes by putting the
of water in form of crushed ice (Plate 1). stainless steel moulds over a wire mesh in pressure
cooker. The boxes were allowed to cool at room
temperature after removal from pressure cooker. The
bricks thus, obtained were sliced and cut into pieces to
get chicken nuggets of uniform thickness.

Physico-chemical properties :
The physico–chemical parameters included pH,
cooking yield and emulsion stability.

pH :
The pH of nuggets was measured by the method
of Keller et al. (1974).
(A)
Cooking yield :
The cooking yield (%) of chicken nuggets was
estimated with the following formula:
Weight of nuggets before cooking
Cooking yield (%)  x 100
Weight of nuggets after cooking

Emulsion stability :
The emulsion stability of meat emulsion was
estimated as per procedure described by Townsend et
al. (1968) with some modifications. About 25 g of
samples were placed in polyethylene bags (size 12 x 10
(B) cm). Bags with samples were weighed and sealed.
These bags were immersed in a thermostatically
controlled water bath at 800C for 20 minutes, the bags
removed from the water bath, were cut open and cooked
fluids (fat, water and solids) drained. The cooked samples
were weighed. Loss of weight after cooking was
calculated and expressed (in percentage) as an index of
emulsion stability.

Sensory evaluation :
The sensory attributes, viz., colour and appearance,
(C)
flavour, texture, juiciness, and overall acceptability of the
finished product was estimated by semi trained panelists,
Plate 1: A: Control, B: Chicken nuggets made by incorporation using 8-point descriptive scale, where, 1 = extremely
of 10 per cent of bajra flour, C: Nuggets made by
incorporation of 20 per cent of bajra flour disliked and 8 = extremely liked (Semen et al., 1987).

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 EFFECT OF BAJRA FLOUR ON SOME QUALITY & SENSORY ATTRIBUTES OF CHICKEN NUGGETS

Statistical analysis : in emulsion stability with increase addition of bajra flour

The results were analyzed statistically for analysis could be possibly attributed to gelatinizing property of
of variance and least significant difference tests using increasing starch component on heating, which stabilized
the software of Statistical Package for Social Sciences the emulsion (Comer, 1979). Puolanne and Ruusunen,
(SPSS 16.0) and Snedecor and Cochran (1980). The 1983 reported that gelatinization of starch improves the
statistically analyzed results were tabulated and binding properties of meat proteins and was in agreement
interpreted. with the results reported by Sharma et al. (1998); Kumar
and Sharma (2006) and Bhat and Pathak (2009).
RESEARCH FINDINGS AND ANALYSIS...........
The physico-chemical properties and sensory Cooking yield (CY) :
attributes of chicken nuggets with different amounts of The cooking yield of the BF incorporated nuggets
bajra flour are given in Table 1 and 2, respectively. was significantly (P<0.05) higher than the control
nuggets. Grinding of bajra flour might have increased
Physico-chemical properties : surface area, lowered drip losses and increasing cooking
The physico–chemical parameters included pH, yield. This is in agreement with the findings of Shaner
cooking yield and emulsion stability. and Baldwin (1979). Higher yields in comminuted meat
products have also been reported by Comer (1979) and
pH : Padda et al. (1989). Similar results of cooking yield
The pH of the products increased gradually with increase were reported by Pinero et al. (2008); Dawkins
level of incorporation and it was significantly higher et al. (1999) and Talukder and Sharma (2010). The
(P<0.05) at 20 per cent level of incorporation as compared addition of oat fibre to chicken frankfurters increased
to control while as values at 0 and 10 per cent levels the processing yields (Steenblock et al., 2001) and the
were comparable.Gradual increase in pH with increase inclusion of hydrated oat-meal in the preparation of low-
in incorporation level was in agreement with findings of fat sausages retained the product moisture during
Huang et al. (1996); Prabhakara and Janardhana (2000); cooking, with decreased cooking loss (Yang et al., 2007).
Kumar and Sharma (2006) and Bhat and Pathak (2009).
Sensory evaluations :
Emulsion stability (ES) : The sensory quality of the nuggets was evaluated
Emulsion stability increased significantly (P < 0.05) in terms of appearance, juiciness, texture, flavour and
with increase in the level of incorporation. The increase overall acceptability, based on an 8-point scale by semi-

Table 1 : Effect of bajra flour on pH, cooking yield and emulsion stability chicken nuggets (Mean ± SE) 
levels of incorporation (%)
Parameters
0 10 20
a a
pH 6.24 ± 0.01 6.34 ± 0.10 7.25 ± 0.12b
Cooking yield (%) 91.21 ± 0.07a 92.48 ± 0.21b 93.38 ± 0.19c
a b
Emulsion stability (%) 91.47 ± 0.13 92.46 ± 0.20 93.03 ± 0.26b
Mean ± SE with different superscripts in a row differs significantly (P<0.05), n = 6 for each treatment
Table 2 : Effect of bajra flour on sensory attributes of chicken nuggets (Mean ± SE) 
Levels of incorporation (%)
Sensory attributes
0 10 20
appearance and colour 7.11 ± 0.11 6.85 ± 0.24 6.40 ± 0.35
Flavour 6.92 ± 0.17 6.96 ± 0.18 6.22 ± 0.35
Texture 7.27 ± 0.10cb 6.62 ± 0.23b 5.72 ± 0.48a
Juiciness 7.16 ± 0.21b 6.85. ±0.29b 5.46 ± 0.40a
b b
Overall acceptability 7.09 ± 0.22 6.68 ± 0.34 5.19 ± 0.49a
 Mean ± SE with different superscripts in a row differs significantly (P<0.05).
Mean values are scores on 8 point descriptive scale where 1- extremely poor and 8- extremely desirable. n = 21 for each treatment

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 PARVEEZ AHMAD PARA AND SUBHA GANGULY

trained panelists. The panelists evaluated all the attributes Sharma (2006) and Bhat and Pathak (2009). The overall
in each sample and marked the scales accordingly without acceptability of the products was significantly higher at
any prior idea about the treatments. Sensory evaluation 10 per cent level of incorporation though comparable
was performed with all the panelists at the same time in with control. The sensory attributes of nuggets for all
the sensory evaluation room. attributes at 10 per cent incorporation were quite
There was a non-significant (P>0.05) differences comparable to control. Hence, 10 per cent level of
in colour and appearance and flavour score in chicken inclusion was adjudged as optimum for preparation of
nuggets at all the levels of incorporation. This is in chicken nuggets. Yang et al. (2007) demonstrated that
agreement with the findings of Santhi and Kalaikannan acceptable low-fat pork sausages could be made by
(2014) who studied the effect of the addition of oat flour replacing the pork with hydrated oatmeal, to up to 25
in low-fat chicken nuggets. Incorporation of bajra flour per cent with good acceptability.
had a significant (P <0.05) influence on juiciness, texture
and overall acceptability. Gradual decline in colour and Conclusion :
appearance could be attributed to dilution of meat Chicken nuggets can be successfully extended with
pigment. Zyl and Zayas (1996), Kumar and Sharma bajra flour. Three levels viz., 0, 10 and 20 per cent of
(2006) and Bhat and Pathak (2009) reported similar bajra flour were used for preparation of chicken nuggets
results. The flavour score was lower at 20 per cent and on the basis of analysis of different quality and
extension level as compared to control and 10 per cent sensory parameters, 10 per cent level of inclusion was
level. Dilution of meaty flavour with increase in bajra adjudged as optimum for preparation. Chicken nuggets
flour level resulted in decrease in the flavour score. A of very good acceptability and nutritive value could be
decline in flavour scores of goat meat balls extended prepared by extension with bajra flour substituting lean
with roasted Besan was reported by Padda et al. (1989) chicken meat in formulation.
Similar findings in the flavour of extended meat products
also were observed by Kumar and Sharma (2006) and Acknowledgement :
Bhat and Pathak (2009). The texture scores were The authors are thankful to Hon’ble Dean, Arawali
significantly (P < 0.05) lower at 20 per cent level as Veterinary College, Sikar, for the facilities provided for
compared to control while at 10 per cent level it was this investigation. We owe our gratitude towards Mrs.
comparable to control. Verma et al. (1984) reported that Moloya Gogoi, Assistant Professor, Department of Food
the decrease in texture scores at higher levels of extender science and Nutrition, Assam Agricultural University,
may be due to replacement of structural meat proteins Assam, for her innovative guidance and invaluable
by extender. Similar findings were presented by Huang suggestions during the course of present study.
et al. (1996); Kumar and Sharma (2006) and Bhat and
Pathak (2009). The juiciness of the products decreased COOPTED AUTHORS’ –
with flour incorporation. Huang et al. (1999) reported PARVEEZ AHMAD PARA, Department of Livestock Products
similar results for juiciness in beef patties. With increase Technology, Arawali Veterinary College (RUVAS) SIKAR (RAJASTHAN)
INDIA
in incorporation level the decrease in juiciness is also
reported by Shaner and Baldwin (1979); Kumar and

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