Spices contain carbohydrates.

I suspect the ginger garlic paste is containg some carbohydrates especially if it is commercial  (ready-to-add) paste; check also the values for ash (total ash-burning in 500C of sample)

Are the chicken floured or battered? Both can bring carbohydrates.

Spices may be the reasonable answer.

Interesting question.

There are actually several possible sources of the carbohydrates to consider depending also on the method of detection used.

I am in total agreement with the answers of the other colleagues, because carbohydrates in chicken are insignificant (below 0.2% and by difference not for a direct method), so source of carbohydrates are the species, starters, marinated..etc included in the final product

Interesting question, indeed!

@Daniel

Muscles can be classified as glycolytic (white) or oxidative (red) based on the proportion of glycolytic and oxidative fibre types in the muscle. White muscles contain glycogen and enzymes related to glycolysis while oxidative muscles have a large amount of myoglobin for oxygen storage and high numbers of mitochondria. Hence, I'd expect to see some glycogen in chicken meat (the breast, I assume) which is mostly white muscles. Does it mean that it's not detectable or (still) insignificant?  

Serge

I've done some online search on glycogen in the muscles. I think the following can relevant to the discussion:

"After slaughter the glycogen in the muscle is converted into lactic acid causing a fall in pH from an initial value of pH 6.8 - 7.3 to about 5.4 - 5.8 at rigor mortis. After slaughter as the glycogen in the tissues is exhausted rigor mortis sets in and the whole carcass become stiff." (http://www.fao.org/docrep/t0562e/t0562e02.htm)

Daniel, is this what you've meant, i.e. that the conversion is nearly complete and one can only see traces (0.2% or so) of glycogen in meat?

@Serge

More or less, all carbohydrates are as you explain, in glycogen (particularly more higher in horse meat for instance). However, to be honest I was speaking that when you make a chemical composition analysis you can obtain by difference and expressed by percentage (100-protein+ashes+intramuscular fat+moisture) a small percentage of carbohydrates by definition can be considered. But obviously is insignificant.

I see. Thanks! I've never done chemical analysis of meat for carbs etc.but mostly an optical one for Hb (Mb), HbO2 (MbO2) , water. So, I've just assumed that one can see/detect glycogen in post mortem tissues in the same way as seeing all the chromophores from above. Looks like I was wrong! Always can learn something new on RG:)  

@Serge

How can you detect the pigments in the meat, with optical? Using NIR or other technologies?

Usually, we detect the different pigment forms in the meat surface, using a colorimeter and in whole, doing an extraction with acidified water and acetone (Horsey method)

@Daniel

Yes, with interstitial vis-NIR. See for example, the attached article.

https://www.researchgate.net/publication/261718471_Optical_absorption_and_scattering_properties_of_bulk_porcine_muscle_phantoms_from_interstitial_radiance_measurements_in_650900_nm_range

Article Optical absorption and scattering properties of bulk porcine...

Thanks @Serge

Thank u.. Daniel and Serge...,

but

will egg contains any carbohydrate content? 

Thank u All :)

Chicken doesnt floured or battered, as the 1/2 Kg chicken was marinated with 1 tsp of chilli powder, salt to taste, 1/4 tsp of ginger garlic paste for 15-20 minutes and an hot pan add 3-4 tbsps of sunflower oil and added this marinated chicken and sauted on a medium flame.

I miss an elementary point; what method was used to determine the carbohydrate content?

Was it a direct method eg to measure sugars or were carbohydrates the rest after protein, fat, ash and moisture etc were determined? In the latter case all errors in the other determinations will add up to the carbohydrates!

Always be very carefull about what the analysis seem to tell you. Remember the melamine in chinese milkpowder which was thought to be protein!

As the same case with the Egg, Does Egg contains any carbohydrates??

As per nutritive values, Egg doesnt contain any carbohydrates, but when it was send to analyse the major nutrients, carbohydrates are been seen. Can you help me out??

The same answer as above. What method was used?????? That can make all the difference.