Proximate and Starch Profiles of Spent Duck Meat Nuggets: Effects of Rice Bran Flour Substitution

The present study investigated the effect of substituting rice bran flour with tapioca flour on the physicochemical properties of spent duck meat nuggets. Formulations with varying levels of rice bran flour substitution (0%, 5%, 10%, and 15%) were prepared and analyzed for moisture, protein, fat, amylose, and amylopectin contents. The results indicated that increasing the rice bran flour substitution significantly increased the moisture content (48.84%–52.36%), likely due to the water-binding capacity of rice bran fiber. Protein content also increased (9.61% to 14.46%), with higher substitution levels meeting or exceeding regulatory standards, which was attributed to the higher protein content of rice bran compared to that of tapioca flour. Fat content progressively increased (2.39% to 5.97%) with rice bran flour substitution, although all treatments remained within acceptable limits. Amylose content decreased (20.67% to 13.95%) with higher rice bran flour substitution, potentially affecting the texture and water-holding capacity. Conversely, amylopectin content increased (44.02% to 50.98%), which may enhance tenderness but affect texture stability. These findings suggest that partial substitution of tapioca flour with rice bran flour can improve the nutritional profile of spent duck meat nuggets, while maintaining acceptable physicochemical properties. However, further research is needed to optimize the formulation of ideal texture and sensory characteristics.