Quality evaluation of meat cutlets prepared with Ragi and Egg liquid

Poultry meat consumption has increased due to its nutritional value and changing lifestyles, leading to a demand for convenient, ready-to-eat products with natural additives. Millets are drought-tolerant crops requiring minimal inputs, often called the “poor man’s cereal.” They are rich in phenolic compounds, providing strong antioxidant properties. These health benefits make millets valuable as nutraceuticals and widely used in functional foods. This study focused on incorporating finger millet flour and raw egg liquid into chicken cutlets and evaluating their storage stability under refrigeration. Different levels of finger millet flour (5, 10, 15%) and egg liquid (2.5, 5, 7.5%) were tested. Cutlets with 5% millet flour showed no negative sensory effects while improving fiber and calcium content. Egg liquid levels did not significantly affect sensory quality. The optimal formulation was 5% millet flour and 7.5% egg liquid, yielding better product quality. These cutlets remained safe and acceptable for up to 6 days under refrigerated storage.