Effect of cowpea (Vigna unguiculata) on the quality characteristics of microwave cooked chicken Seekh kababs

The study was conducted to evaluate the effect of cowpea (Vigna unguiculata) on the quality characteristics of chicken seekh kababs prepared from spent hens meat by microwave method of cooking. Three levels of cowpea paste (hydrated 1:1 w/w) viz. 10, 15 and 20 per cent were used replacing lean meat in the formulation. The developed products were evaluated for various physicochemical and sensory parameters. pH of both raw as well as cooked seekh kababs increased significantly (P< 0.05) with increase in the extension level. Emulsion stability and cooking yield also increased significantly (P< 0.05) with increasing extension level with highest value for the kababs extended with 20 per cent cowpea. Almost all the proximate parameters i.e. moisture, protein and fat per cent except ash content decreased significantly (P< 0.05) with the increasing extension level for both raw as well as cooked kababs. Scores for almost all the sensory parameters up to 15 per cent cowpea incorporation were comparable with control and thereafter decreased significantly (P< 0.05) with increase in the level of extension. Based on various sensory and physicochemical parameters, 15 per cent cowpea paste was considered as optimum extension level in the formulation of extended chicken seekh kababs.