Development of Egg Nuggets with Addition of Pearl Millet

Abstract

Background: A study was conducted to develop egg nugget incorporated with pearl millet to improve its acceptability and nutritional value. Eggs being an ideal diet for humans for its high nutritional properties that also fulfils special dietary requirements. Egg nuggets are the novel convenience egg products to be developed to fulfil a number of objectives including preparation of delicious ready to eat egg products with positive health effects. The beneficial effect of egg may be improved with addition of fibre in the nugget with a greater acceptance among the consumers. Methods: The egg nuggets were developed by using pearl millet flour at three different levels viz. T1(21.5%), T2 (19.5%) and T3 (17.5%). 19.5% level of pearl millet flour was selected on the basis of sensory attributes. Result: The variant T2 (19.5% Pearl Millet) was awarded highest overall palatability score Flavour, juiciness and texture scores were also found to be significantly (p less than 0.05) higher. Therefore, from the present study it was concluded that egg nuggets with 19.5% pearl millet flour had a better sensory quality and acceptability.