• Priyadharshini K R
• Rakeshwari M

The increasing demand for ready to cook and convenient foods has led to the development of nutritious snack options that offer enhanced nutritional benefits. This study focused on developing a nugget using mudavattukal kilangu, soy flour, wheat flour, sorghum flour, onion powder, ginger and garlic powder - ingredients known for their antioxidant, anti-inflammatory, and bone health properties. Multiple formulations were prepared and evaluated based on sensory quality, nutrient analysis, and antioxidant activity. Among three tested variations, Variation 2 (V2) exhibited superior sensory acceptance and notable antioxidant potential, the final product was packaged using low density polyethylene materials and labelled according to regulatory standards. This research results that compared to conventional animal-based nuggets, vegan nuggets utilize fewer natural resources and emit fewer greenhouse gases, making them more environmentally friendly with potential health benefits.

Mudavattukal kilangu, nuggets, antioxidant, nutritious, ready-to-cook.

"Development and standardization of frozen vegan nuggets using mudavattukal", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.d310-d318, May-2025, Available :http://www.jetir.org/papers/JETIR2505373.pdf

"Development and standardization of frozen vegan nuggets using mudavattukal", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppd310-d318, May-2025, Available at : http://www.jetir.org/papers/JETIR2505373.pdf