OPTIMIZING ACCEPTABILITY OF CHICKEN NUGGETS CONTAINING FERMENTED COWPEA AND PEANUT FLOURS

A mixture design was used to optimize the sensory acceptability (appea rance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets co ntaining a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as th e control, with a sweet, chickeny flavor. This suggests market potenti al for such poultry products.