Effect Of Incorporation Of Drumstick  (Moringa Oleifera) Leaves Extract On The Qualityof Ground Chicken Nuggets

A P Gomkale; Deepali T Sakunde; B R Kadam; D V  Mane; D  Durala

doi:10.48165/jms.2023.180102

Authors

A P Gomkale Department of Livestock Products Technology, Krantisinh Nana Patil College of Veterinary Science, Shirwal, Dist. Satara. Maharashtra Animal and Fishery Sciences University, Nagpur
Deepali T Sakunde Department of Livestock Products Technology, Krantisinh Nana Patil College of Veterinary Science, Shirwal, Dist. Satara. Maharashtra Animal and Fishery Sciences University, Nagpur
B R Kadam Department of Livestock Products Technology, Krantisinh Nana Patil College of Veterinary Science, Shirwal, Dist. Satara. Maharashtra Animal and Fishery Sciences University, Nagpur
D V Mane Department of Livestock Products Technology, Krantisinh Nana Patil College of Veterinary Science, Shirwal, Dist. Satara. Maharashtra Animal and Fishery Sciences University, Nagpur
D Durala Department of Livestock Products Technology, Krantisinh Nana Patil College of Veterinary Science, Shirwal, Dist. Satara. Maharashtra Animal and Fishery Sciences University, Nagpur

DOI:

https://doi.org/10.48165/jms.2023.180102

Keywords:

Moringa oleifera, drumstick, leaves extract, ground chicken nuggets, MoLE

Abstract

The present study was conducted to optimize the level of incorporation of drumstick (Moringa oleifera) leaves extract in ground chicken nuggets. The aqueous MoLE was prepared by taking dried mature Moringa olifera leaves powder and water at 1: 10 ratio, then kept at 55ºC for 3 hours and finally filtered with the help of filter paper. During optimization, ground chicken nuggets were prepared by incorporating 0, 2.5, 5, and 7.5% MoLE in the nugget mix. The quality and acceptability of the MoLE added nuggets were evaluated based on proximate composition, physico-chemical, and sensory analysis. Moisture and fat showed a non-significant difference, while protein and ash significantly increased to 5% MoLE added product. pH decreases while cooking yield & emulsion stability increase non-significantly with an increase in the level of MoLE. Sensory scores of flavour, texture, juiciness and overall acceptability were comparable in the 2.5 % MoLE, while appearance was affected non significantly by the increased level of MoLE. The result of the study shows that nuggets incorporated with a 2.5% level of MoLE were comparable to the control in all quality parameters, along with improved nutritional properties.

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