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Protein Digestibility and Amino Acid Content of Malaysian Local Egg Pro tein Prepared by Different Methods

Author

Listed:
  • Marwan Msarah

    (School of Chemical Science and Food Technology, Faculty Science & Technology, University Kebangsaan Malaysia, 43600 UKM, Bangi, Malaysia)

  • Ahmed Alsier

    (School of Chemical Science and Food Technology, Faculty Science & Technology, University Kebangsaan Malaysia, 43600 UKM, Bangi, Malaysia)

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 hardboiled 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

Suggested Citation

  • Marwan Msarah & Ahmed Alsier, 2018. "Protein Digestibility and Amino Acid Content of Malaysian Local Egg Pro tein Prepared by Different Methods," Environment & Ecosystem Science (EES), Zibeline International Publishing, vol. 2(1), pages 7-9, January.
    • Handle: RePEc:zib:zbnees:v:2:y:2018:i:1:p:7-9
    DOI: 10.26480/ees.01.2018.07.09
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    Cited by:

    1. Karina Ilona Hidas & Anna Visy & Judit Csonka & Ildikó Csilla Nyulas-Zeke & László Friedrich & Klára Pásztor-Huszár & Boglárka Alpár & Géza Hitka & József Felföldi & Orsolya Fehér & Attila Gere, 2020. "Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage," Sustainability, MDPI, vol. 12(24), pages 1-16, December.
    2. Marwan Msarah & Ahmed Alsier & Sahilah, A.M, 2020. "Detection Of HBLD Toxin Gene By Bacillus Cereus Isolated From Meat Curry Food Samples In Malaysian Restaurants," Environment & Ecosystem Science (EES), Zibeline International Publishing, vol. 4(2), pages 68-72, May.

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