The present study was conducted to evaluate the possibility of utilization of almonds in the development of value added healthier

chevon nuggets and to study their physico-chemical, sensory and storage properties. Four levels of almonds (0, 5, 10 and 15%) were incorporated replacing lean meat in the formulation. The products developed were assessed for various physico-chemical and sensory parameters. Based on these parameters, chevon nuggets containing (5%) levels of almond were selected and further studied for its storage quality. The optimized nuggets were aerobically packaged in low density polyethylene pouches along with control and evaluated for storage quality (Oxidative stability, microbiological and sensory parameters) for 21 days under refrigerated conditions (4±1oC). Based on various parameters, a 5% level of almonds was adjudged as optimum for the preparation of almond enriched chevon nuggets. The storage quality parameters like Free fatty acid value, Thiobarbituric acid reactive substances value, Total plate count and Psychrophillic count increased signifi cantly (P<0.05) whereas all the sensory parameters decreased signifi cantly (P<0.05) with increasing days of storage. The product can be successfully stored for 14 days

under refrigerated conditions (4±1oC) without marked loss in quality.