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Influence of Cowpea (Vigna Unguiculata L. Walp) Addition on the Quality of Chicken Nugget

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Chicken nugget is one of the most popular meat processed products. Several treatments to obtain low cost of chicken nugget without reducing its quality of texture and nutrition had been practiced by the addition of different types of starch, flour and binding agent. in this research, the chicken nugget was produced with the addition of cowpea. the addition of cowpea flour addition in chicken nugget production was done in order to produce more nutritional, juicier and analyse the best concentration of cowpea flour addition. the research includes 3 factors, which are cowpea flour concentration, time of mixing and 2 dough treatments; steaming and freezing. the parameter to be analysed are texture, colour, oil uptake, proximate analysis which includes moisture content, ash, fat, protein, and carbohydrate, and last is sensory analysis. the research exhibits the different concentration of cowpea and dough treatment mark different the texture, colour, oil uptake, the proximate factors which are moisture content, fat, protein and carbohydrate. the chicken nugget samples produced with the addition of cowpea flour have to be complied with the requirement regulated by SNI. the best concentration of cowpea addition was 10% regarding its texture, colour, moisture content, fat content, protein content and carbohydrate content.

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Availability

B01748

(Rack Thesis)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1748

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Proximate analysis
Chicken nugget
Cowpea

Specific Detail Info

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