Evaluation of black bean flour as enrobing material on the quality characteristics of chicken nuggets

The present study was undertaken to evaluate physico-chemical properties, viz., pH, cooking yield (%), moisture (%), crude protein (%), ether extract (%), ash (%), crude fiber (%), moisture-protein ratio, and coating thickness (cm), and sensory attributes, viz., colour and appearance, flavour, juiciness, texture, and overall acceptability of chicken nuggets enrobed with Black beanflour at two different concentrations in the batter mix, viz., 25% w/w (Batter mix-I) and 35% w/w (Batter mix-II). Enrobing of nuggets with Black bean flour significantly (p<0.05) increased the coating thickness, cooking yield, crude protein, ether extract, ash and crude fiber content of nuggets as the level of flour increased from 25% to 35% in the batter mix, whereas, pH and moisture protein ratio decreased significantly (p<0.05). Enrobing of nuggets with batter containing 25% level of black bean flour resulted in higher scores for almost all the sensory attributes viz., colour and appearance, flavour, texture, juiciness and overall acceptability. Enrobing of nuggets with two different levels of black bean flour revealed a significant (p<0.05) effect on the sensory scores; colour and appearance, flavour, texture and overall acceptability and a non-significant effect on juiciness. Enrobing of nuggets with black bean flour at 25% (w/w) concentration used in the batter mix was found optimum and had better efficacy in terms of improving some physico-chemical characteristics and sensory attributes.