ANTIOXIDANT EFFECT OF FUNCTIONAL CHICKEN NUGGETS UTILIZING KODO MILLET (PAsPAluM scrobiculAtuM) - AN INDIAN NUTRICEREAL

C. Vasanthi; V. Appa Rao; R. Narendra Babu; R. Karunakaran; S. Ezhilvelan; R. Ramani; M. Muthulakshmi

doi:10.56093/ijvasr.v53i6.164927

Authors

C. Vasanthi Assistant Professor, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, TANUVAS, Chennai
V. Appa Rao Director of Extension Education, Tamil Nadu Veterinary and Animal Sciences University, Chennai
R. Narendra Babu Professor and Head, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai -7
R. Karunakaran Dean, Madras Veterinary College, TANUVAS, Chennai
S. Ezhilvelan Assistant Professor, Dept. of Livestock Products Technology (Meat Science), Madras Veterinary College, TANUVAS, Chennai
R. Ramani Assistant Professor, Dept. of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Tirunelveli
M. Muthulakshmi Assistant Professor, Dept. of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal

https://doi.org/10.56093/ijvasr.v53i6.164927

Keywords:

DPPH, ABTS, FRAP, Chicken nuggets, Kodo millet

Abstract

Antioxidant effect of Kodo millet (Paspalum scrobiculatum) was exploited in the preparation of functional chicken nuggets replacing refined wheat flour at 5% (T1), 6% (T2), 7% (T3) and 10% (T4) levels while control nuggets were prepared using Refined Wheat Flour. Antioxidant potential was assessed by DPPH radical scavenging activity, ABTS radical cation decolourization assay and Ferric Reducing Antioxidant Power. Hunters colour analysis reflected the antioxidant effect of kodo millet in chicken nugget due to the presence of phytochemicals. Incorporation of kodo millet in chicken nuggets had enriched the antioxidant capacity by 8.26% for DPPH radical scavenging activity, 11.43% for ABTS activity, and 36.29% for FRAP activity over control.

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References

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