ANTIOXIDANT EFFECT OF FUNCTIONAL CHICKEN NUGGETS UTILIZING KODO MILLET (PAsPAluM scrobiculAtuM) - AN INDIAN NUTRICEREAL
Year: 2025
Type: article
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.
Institution: Tamil Nadu Veterinary and Animal Sciences University
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4408198605