Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours

摘要

A mixture design was used to optimize the sensory acceptability (ap- pearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fer- mented partially defatted peanuts (FPDPF). Flavor and texture accepta- bility correlated highly with overall liking of nuggets. Products containing 20/100 FCF or FPDPF alone or in combination were unaccept- able. Nuggets containing a mixture of 2.5/100 FCF and 2.5/100 FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products.