Abstract
A study was conducted to analyse the effect of different millet flours viz., finger millet flour, pearl millet flour and foxtail millet flour on physic-chemical characteristics, proximate composition and sensory characteristics of enrobed chicken nuggets. Refined wheat flour in the control nuggets was completely replaced by 3.5 per cent each finger millet flour in T1, pearl millet flour in T2 and foxtail millet flour in T3 and the treatment nuggets were subjected to different stages of enrobing. Nuggets incorporated with millets had better nutritive value than control chicken nuggets. On the basis of physico-chemical characteristics, proximate composition and sensory analysis, T2 enrobed chicken nuggets incorporated with 3.5 per cent pearl millet flour was found to be the best formulation.
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