Our study investigated the effect of utilizing chickenwings and dehydrated shellfish to produce chicken nuggets rich in
protein, minerals and vitamins.The
proximate composition, nutritional value, physical and sensorial properties
were evaluated. The differently prepared chicken nuggets were supplemented with dehydrated shellfish CN0%, CN2%, CN4% and
CN6%. There was a significantly reduction in moisture
and an increasing in protein content (P < 0.05) in all Chicken Nuggets
(CN) in comparison to the control. Fat content was significantly higher in CN0% than
CN2%,
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