Utilization, preparation and evaluation of pork and chicken nuggets with moringa oleifera lamk and tamarindus indica leaves powder
Keywords:
Acceptability, Formulation, MarketabilityAbstract
This study aimed to utilize, prepare and evaluate chicken and pork nuggets with
Moringa Oleifera Lamk and Tamarindus Indica leaves powder. The respondents were the 200
residents of selected barangays of Marikina City, Metro Manila, ranging from 7 to 45 years
old. The respondents agree that the prepared chicken nuggets with 5 grams, 10 grams and 15
grams of Moringa Oleifera Lamk and Tamarindus Indica leaves powder are tender,
as evidenced by the average weighted mean of 4.55,4.51and 4.29 respectively. The respondents strongly agree on the aroma of the prepared chicken nuggets, as shown by the weighted mean of 4.82, 4.81 and 4.85 respectively.
The respondents agree on the tenderness of the prepared pork nuggets, as shown by the
average weighted mean of 4.54, 4.45 and 4.49 respectively. In terms of aroma, the
respondents strongly agree on the prepared pork nuggets, as shown by the average
weighted mean of 4.93, 4.94 and 4.91.
The respondents evaluated on the marketability of both chicken and pork nuggets
as moderately agree, as evidenced by the average weighted means of 3.22 and 3.38
respectively.
References
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Bhosale, S.S., Biswas et al. (2011). Evaluation of Functional Chicken Nuggets Incorporated with Mashed Carrots and Mashed Sweet Potato. Food Science Technology International, 17(3) 32-36
Chavez, L., De Leon S. (2006). Basic Foods for Filipino. Quezon City. Merriam and Webster Bookstore Inc.
Claudio, V. S., & De Leon, S.Y. (2003). Dictionary of Foods, Quezon City: GMS Publishing Corp.
