Year-end Sale % OFF 
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
Highlights
IntroductionEgg traditionally has been used for breakfast, home meal preparation, and baking and it is highly nutritious
Amino acid score, HPLC, protein digestibility, casein. 2.2 Sample preparationEgg traditionally has been used for breakfast, home meal preparation, and baking and it is highly nutritious
Egg is an important animal protein, it contains all the essential amino acids needed for human body and it is suitable for people for all ages [3,4,5,6]
Summary
Egg traditionally has been used for breakfast, home meal preparation, and baking and it is highly nutritious. It supplies a large amount of complete high-quality protein and provides significant amounts of several vitamins and minerals [1, 2]. Egg is an important animal protein, it contains all the essential amino acids needed for human body and it is suitable for people for all ages [3,4,5,6]. Hard-boiled eggs: Eggs were boiled in tap water at water boiling point 100°C for 8 to 10 minutes in order to obtain hard-boiled eggs. Half-boiled eggs: Eggs were boiled in tap water at water boiling point 100°C for 4 to 6 minutes
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
