Vegetable Flour Fortification of Chicken Liver Nuggets: Enhancing Nutritional and Structural Quality

Dedes  Amertaningtyas; Feri Eko  Hermanto; Muhamad Hanif  Rawi; Ahmad Khoirul Umam

Authors

Dedes Amertaningtyas Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, East Java, 65145 Indonesia
Feri Eko Hermanto Department of Intelligence Livestock Industry, Faculty of Animal Science, Brawijaya University, East Java, 65145 Indonesia https://orcid.org/0000-0002-6955-3688
Muhamad Hanif Rawi Food Security Research Laboratory, Faculty of Food Science and Nutrition, University Malaysia Sabah, Sabah, 88400 Malaysia https://orcid.org/0000-0002-6227-1813
Ahmad Khoirul Umam Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, East Java, 65145 Indonesia https://orcid.org/0000-0002-6824-1738

Keywords:

Carrot, Cornstarch , Fortification, Pumpkin, Soybean

Abstract

The growing demand for functional foods has encouraged the utilization of chicken liver, a rich source of protein and micronutrients. This study developed chicken liver nuggets fortified with vegetable-based flours—cornstarch, soybean, pumpkin, and carrot—at a 5% inclusion level to enhance value and mitigate sensory limitations. A randomized block design was employed to evaluate key parameters, including iron, vitamin A, cholesterol, antioxidant activity (IC₅₀), microstructure, and sensory acceptance. Results indicated significant improvements (p<0.01) compared to the control formulation (tapioca-only). Soybean flour increased iron content to 29.45±1.14 ppm; carrot flour elevated vitamin A to 1015.62±7.55 µg/100g and reduced cholesterol to 148.64±1.36 mg/100g; and pumpkin flour exhibited the strongest antioxidant activity (IC₅₀: 162.23±3.33 mg/mL). Scanning electron microscopy (SEM) revealed that cornstarch produced compact structures, whereas soybean and carrot flours resulted in more porous matrices. Sensory evaluation demonstrated that nuggets containing cornstarch received the highest scores for taste, texture, and overall impression, indicating improved consumer acceptability through flavor masking and enhanced mouthfeel. In contrast, pumpkin and carrot flours adversely affected aroma and texture, while soybean flour received moderate acceptance. These findings confirm that vegetable-based flours can substantially improve both the nutritional and sensory attributes of chicken liver nuggets, offering a sustainable approach to developing healthier meat-based products.

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