Effect of Pearl Millet Flour on Quality of Chicken Patties

Abstract

Though chicken is a nutrient-dense food, it is devoid of dietary fibre which performs various physiological activities in the human body. Consumption of foods with low dietary fibre is one of the major risk factors for the prevalence of many lifestyle diseases. Dietary fibre slows down the bowel movement and controls the blood sugar and cholesterol in the human body. The investigation was undertaken to optimize the level of pearl millet flour (PMF) for preparing chicken patties by replacing the chicken with PMF at 0, 3, 6 and 9 per cent in the product formulation. Moisture, crude fibre, and ash content of cooked chicken patties increased whereas, crude protein and fat contents decreased significantly with an increase in the proportion of PMF. The cooking yield, emulsion stability, and moisture retention percentage of chicken patties increased significantly with an increase in the proportion of PMF. Significantly higher sensory scores were recorded for the colour and appearance, flavour, texture and overall acceptability of the cooked chicken patties prepared by incorporating 3 and 6 per cent PMF. Juiciness of cooked chicken patties was not affected by various levels of PMF. It was concluded that the incorporation of 6 per cent PMF in the product formulation produced ground chicken patties of acceptability quality with higher dietary fibre content and lower production cost.