EFFECT OF VARYING LEVELS OF IRISH POTATO (Solanumtuberrosum) ON SENSORY ATTRIBUTES OF CHICKEN NUGGETS

Authors

  • Y. Ahmad Ahmadu Bello University, Zaria
  • S. B. Abdu Ahmadu Bello University, Zaria
  • S. A. Mukthar Ahmadu Bello University, Zaria
  • A. A. Sadiq FCT College of Education Zuba – Abuja
  • R. Yaqoob Ahmadu Bello University, Zaria
  • B. B. Bishir Ahmadu Bello University, Zaria
  • F. N. Shehu Ahmadu Bello University, Zaria
  • K. Abdukadir Ahmadu Bello University, Zaria
  • M. M. Umar Federal University, Kashere
  • G. Ibrahin Ningi Local Govt. Section Bauchi

DOI:

https://doi.org/10.51791/njap.vi.5039

Keywords:

Chicken nugget, irish potato powder, bread crumbs, Sensory evaluation

Abstract

This experiment was conducted to evaluate the effect of varying levels of Irish potato (Solanumtuberrosum) powder (Fillant) on composition and sensory attributes of chicken nuggets. Chicken nuggets were prepared from chicken with 0, 15 and 30% inclusion levels of irishpotato powder (IPP) in a Completely Randomized Design. The minced chicken meat was mixed with different levels of IPP, mixed spices before dipped into a bowl of beaten liquid egg, and coated with bread crumbs. It was then fried for about 5-10 minutes to golden brown color. Twenty six panelists evaluated the sensory quality attributes using five (5) point hedonic scale. Data collected from the experiment were analyzed for (ANOVA). The panelist rated the nugget for the overall acceptability of the chicken nugget with 15% PP higher (2.23), followed by the control (2.0) and least was the nugget with 30% PP (1.92). The study recommends inclusion of up to 15% PP in chicken nuggets as filler.

Author Biographies

Y. Ahmad, Ahmadu Bello University, Zaria

National Agricultural Extension and Research Liaison Services

S. B. Abdu, Ahmadu Bello University, Zaria

Department of Animal Science

S. A. Mukthar, Ahmadu Bello University, Zaria

Department of Animal Science

A. A. Sadiq, FCT College of Education Zuba – Abuja

FCT College of Education Zuba – Abuja

R. Yaqoob, Ahmadu Bello University, Zaria

National Agricultural Extension and Research Liaison Services

B. B. Bishir, Ahmadu Bello University, Zaria

National Agricultural Extension and Research Liaison Services

F. N. Shehu, Ahmadu Bello University, Zaria

National Agricultural Extension and Research Liaison Services

K. Abdukadir, Ahmadu Bello University, Zaria

National Agricultural Extension and Research Liaison Services

M. M. Umar, Federal University, Kashere

Department of Animal Science

G. Ibrahin, Ningi Local Govt. Section Bauchi

Agric. Dept., Livestock Section. Bauchi

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Published

2024-07-08

How to Cite

Ahmad, Y., Abdu, S. B., Mukthar, S. A., Sadiq, A. A., Yaqoob, R., Bishir, B. B., Shehu, F. N., Abdukadir, K., Umar, M. M., & Ibrahin, G. (2024). EFFECT OF VARYING LEVELS OF IRISH POTATO (Solanumtuberrosum) ON SENSORY ATTRIBUTES OF CHICKEN NUGGETS. Nigerian Journal of Animal Production, 887–890. https://doi.org/10.51791/njap.vi.5039

Issue

2022: NSAP 2022 Proceedings

Section

Articles

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