author(s)
Sandeep Kumar, Pragati Hazarika, JK Chaudhary, Hemen Das, Sanjeev Kumar, Keshab Debnath and Anannya Das

abstract
The groundnut (peanuts) is a source of vegetable protein and dietary fiber (lack in meat) which can be incorporated into comminuted chicken meat products. Groundnut has good emulsifying activity, emulsifying stability, foaming capacity, excellent water retention and high solubility have been observed for peanut proteins and can also provide a good protein ingredient in product formulation in the food industry. The present study was conducted to assess the quality of chicken nuggets embodied with mesh groundnut and powdered groundnut stored at refrigerated temperature. Firstly, chicken nuggets were prepared as per formulation decided. The effects of mesh groundnut and powdered groundnut on the quality of chicken nuggets were assessed based on pH, thiobarbituric acid, tyrosine value, and microbiological quality on Day 0, 5, 7, and 10. There is a significant increase in both pH and thiobarbituric acid of chicken nuggets incorporated with mesh groundnut and powdered groundnut from Day 0 to 10 and no significant change in the tyrosine value. There is a significant increase in total plate count from Day 0 to Day 10, but no E. coli, Salmonella spp. and Staphylococcus aureus were detected in the chicken nuggets.