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TY - JOUR AU - Alamuoye, N. O. AU - Alamuoye, O. F. PY - 2025/03/20 Y2 - 2026/06/13 TI - THE EVALUATION OF THE IMPACT OF SOYBEAN SPROUTS ON THE LIPID OXIDATION AND ORGANOLEPTIC QUALITY OF CHICKEN PATTIES JF - Nigerian Journal of Animal Production JA - NJAP VL - IS - SE - Articles DO - 10.51791/njap.vi.8399 UR - https://mail.njap.org.ng/index.php/njap/article/view/8399 SP - 677-680 AB - <p><em>The study assessed the effect of soybean sprouts on the lipid oxidation and sensory quality of chicken patties. Lipid </em><em>oxidation and organoleptic quality were evaluated via thiobarbituric acid reactive substances (TBARS) assay </em><em>which measured malondialdehyde (MDA) levels as a marker of lipid oxidation on a 9-point hedonic scale, </em><em>respectively. The results showed that the lipid oxidation was found with chicken patties that had the highest </em><em>composition of soybean sprout inclusion which ranged from 0.12 to 0.15. The sensory attributes of the patties </em><em>experienced enhancement with the inclusion of soybean sprouts. The outcomes of this investigation showed that </em><em>the integration of soybean sprouts into chicken patties exhibits a notable impact on lipid oxidation alongside the </em><em>general quality of the product.</em></p> ER -