The researchers came up to develop a new variety of nuggets, because most of the

nuggets available in the market don’t have surprising taste. This product has galunggong and

eggplant; it has more benefits than the ordinary nuggets that people usually eat. This product

would be a better alternative and introduces a healthy way in cooking nuggets.

According to McKenna (2012), Baker's prototype nugget, developed with student Joseph

Marshall, mastered two food-engineering challenges: keeping ground meat together without

putting a skin around it, and keeping batter attached to the meat despite the shrinkage caused by

freezing and the explosive heat of frying. They solved the first problem by grinding raw chicken

with salt and vinegar to draw out moisture, and then adding a binder of powdered milk and

pulverized grains. They solved the second by shaping the sticks, freezing them, coating them in

an eggy batter and cornflake crumbs, and then freezing them a second time to -10 degrees. With

trial and error, the sticks and stays intact.

Ngadi (2006) also noted the effect of frying or baking chicken nuggets on mass transfer

characteristics. Moisture loss profiles in the breading and core portions of the product were

significantly different from fried and oven-baked product; there was a rapid initial moisture loss

from the breading portion of deep-frying nuggets.

It is proven that “Chicken nuggets in oils with higher degrees of hydrogenation friend in

no hydrogenated oil absorbed more oil but also retained more moisture than did samples fried in

hydrogenated oil. The rate of change in the color parameters of oils was observed to increase

with increasing frying time and degree of hydrogenation.” (Li, 2005)

In the Philippines, Galunggong is a widely eaten fish. It is so popular that many Filipinos

joke that it is the national fish. The most common way to cook Galunggong is by simple pan-

frying, Served with steamed white rice, and perhaps a dipping sauce of sukà or toyomansi, In
English, the Galunggong has been known as the blue mackerel scad, round scad or shortfin scad,

but these names have been applied to other fishses of the Decapterus family as well. Scientific

name: Decapterus macrosoma.

Galunggong fish contains lots of nutrients that serve great benefits to our body and even

the World Health Organization (WHO) suggested to eat a single serving of fish everyday

especially pregnant women and young people.

Fish is among the healthiest foods on the planet. It is loaded with important nutrients,

such as protein and vitamin D. Fish is also the world's best source of omega-3 fatty acids, which

are incredibly important for your body and brain. It helps to enhance your brain performance.

The Galunggong contains DHA or Docosahexaenoic acid and omega 3. DHA is an important

nutrient which the brain needs in cell development while omega 3 is also needed to keep the

brain nerves functioning well. And it contains high level of vitamin A that is an important

nutrient which is essential in keeping a healthy vision.

Based on a study, eating a single serving of fish every week can lower the risk of heart

disease. Study has proven that people who eat fish including Galunggong fish has 15% lower

chance to suffer from heart disease.

 Eggplant or Aubergine commonly known in Filipino as “talong” is a type of vegetable

locally grown for its edible fruit. They are related to the tomato and the potato and were

originally domesticated from the wild nightshade species, the thorn or bitter apple. The most

popular variety of eggplant looks like a large. Pear-shaped egg, hence the name “eggplant”. It

has a deep purple, glossy skin encasing a flesh that is cream-colored, with seeds arranged in a

conical pattern a spongy consistency. In addition to this variety, eggplant is available in other

colors, including lavender, jade green, orange, and yellow-white, as well as in sizes and shapes

that range from that of a small tomato to that a large zucchini.

According to Organic Facts (2019), Eggplants are known for having a unique range of

health benefits, including an ability to help build strong bones, reduce the symptoms of anemia,

and increase cognition. Eggplant is also good for weight loss, managing diabetes, improving

cardiovascular health and as a benefit to the digestive process.

Eggplant helps to improve blood circulation and nourish the brain. The nutrients present

in eggplants are concentrated in the skin. They provide high quantities of fiber and protects the

digestive tract. In fact, regular intake of eggplant can protect you from colon cancer.

Eggplant is a vegetable with a lot to offer: a high amount of antioxidants, special

phytonutrients including phenolic compounds, flavonoids such as nasunin, and numerous

vitamins and minerals too.

Scalzo (2016) evaluated the effect of two cooking methods (grilling and boiling) on the

physic-chemical characteristics of eggplant and reported that the main physical changes were

water loss during grilling and dry matter loss after boiling (due to leaching). Chlorogenic acid,

the main phenolic compound found in eggplant, was higher grilled samples. The free radical
scavenging (antioxidant) capacity generally increased after cooking, with a higher level observed

in grilled eggplant.