PROTEIN DIGESTIBILITY AND AMINO ACID CONTENT OF MALAYSIAN LOCAL EGG PROTEIN PREPARED BY DIFFERENT METHODS

Journal Title: Environment & Ecosystem Science (EES) - Year 2018, Vol 2, Issue 1

Abstract

The purpose of the study was to elucidate the effect of preparation methods hard-boiled half-boiled & raw on the digestibility of protein and the amino acid composition as well as the protein quality of nutrient enriched Malaysian eggs. The amino acid content was determined using HPLC. All The essential and the non-essential amino acids as well as the individual amino acid was significantly increased as result of half-boiled and decrease as result of hard-boiled methods. The PH value of hard-boiled, half-boiled & raw were 7.03±0.09, 6.795±0.06, 7.305±0.13 respectively, whereas the casein scores 5.53±0.04 as the lowest PH value. In vitro digestibility of protein value of hard-boiled, half-boiled & raw were 76.24±2.8, 81.54±1.8, 70.03±4.4 respectively, whereas the casein scores 99.08±2.4 as the highest digestibility value. Among the eggs samples, half-boiled had the highest digestibility at 81.54±1.8, followed by hard-boiled at 76.24±2.8. Whereas, the raw egg had the lowest digestibility value at 70.03±4.4. Based on these results there were significant differences (p < 0.05) among the egg samples compare to casein.

Authors and Affiliations

Marwan Msarah, Ahmed Alsier Alsier

Keywords

Related Articles

STRESS ANALYSIS ON PRESSURE VESSEL

Researches done prior to this study focuses on designing of pressure vessel, theoretical studies on failure modes and catastrophic accidents of pressure vessel. This study intents to analyse stress effect based on ASME V...

Effect of Modified Micro-Sand, Poly-Aluminium Chloride and Cationic Polymer on Coagulation-Flocculation Process of Landfill Leachate

Sanitary landfill leachate is considered as highly polluted wastewater, if without any treatment and discharge into water system will affect water quality. This study was carried out to assess the treatability of the sem...

SPATIAL VARIABILITY OF SOIL ERODIBILITY AT EL HAMMAM CATCHMENT, NORTHEAST OF ALGERIA

The concept of erodibility has gained a great importance in the field of soil erosion modelling and applications of soil conservation. Soil erodibility factor has become one of the key factors which determine soil partic...

EUCALYPTUS TREE COLONIZATION OF THE BAFUT-NGEMBA FOREST RESERVE, NORTH WEST REGION, CAMEROON

Recent environmentalism in Cameroon and forest reserve creation has been varied in implementation and management between community and national stakeholders and policies. Good national intents for hot spot conservation s...

EMISSION DUE TO MOTOR GASOLINE FUEL IN RECIPROCATING LYCOMING O-320 ENGINE IN COMPARISON TO AVIATION GASOLINE FUEL

Piston-powered aircrafts rely on 100 low lead (100LL) Aviation Gasoline (AVGAS) for safe operation. AVGAS has high levels of Tetraethyl Lead (TEL). TEL is an additive which is added in aviation fuels to assist in anti-kn...

Download PDF file
  • EP ID EP402327
  • DOI 10.26480/ees.01.2018.07.09
  • Views 143
  • Downloads 0

How To Cite

Marwan Msarah, Ahmed Alsier Alsier (2018). PROTEIN DIGESTIBILITY AND AMINO ACID CONTENT OF MALAYSIAN LOCAL EGG PROTEIN PREPARED BY DIFFERENT METHODS. Environment & Ecosystem Science (EES), 2(1), 7-9. https://europub.co.uk/articles/-A-402327