Not AvailableIn this study, the effect of different levels of ragi or finger millet (Eleusine coracana) flour (0, 2.5, 5.0 and 7.5%) on chemical composition, cooking characteristics, instrumental color and sensory properties of chicken patties was evaluated. Incorporation of ragi flour (RF) had no significant effect on fat or protein content of cooked patties. However, RF significantly (P 0.05) during storage, whereas b* values generally decreased with increasing storage. All sensory attributes declined (P < 0.05) as storage time increased.Not Availabl
