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

Marwan Msarah () and Ahmed Alsier
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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

Environment & Ecosystem Science (EES), 2018, vol. 2, issue 1, 7-9

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

Keywords: Amino acid score; HPLC; protein digestibility; casein (search for similar items in EconPapers)
Date: 2018
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbnees:v:2:y:2018:i:1:p:7-9

DOI: 10.26480/ees.01.2018.07.09

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