Sains Malaysiana 46(4)(2017): 553–558

http://dx.doi.org/10.17576/jsm-2017-4604-06

 

Effects of Selected Herbs and Vegetables on the Nutritional Quality of Beef Burger and Rat Bioassay

(Kesan Herba dan Sayuran Terpilih ke atas Mutu Pemakanan Burger Daging Lembu dan Bioasai Tikus)

 

NORHAYATI MUSTAFA KHALID, ASMA QAMALIAH ABDUL HAMID, CHANDRASENA RAMAKRISHNA, CHENG IRENE, CHONG ZHI YI, IKA AIDA APRILINI MAKBUL, NUR AMALINA ABU BAKAR, NURUL AZRIANTI ABDUL AZIZ, NURUL HIDAYAH A. RAZAK, NURUL HUDA NGADIMEN, SHARIAH LOH LONG & ABDUL SALAM BABJI*

 

School of Chemical Sciences and Food Technology, Faculty of Science and Technology

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

 

Diserahkan: 9 Mac 2016/Diterima: 6 September 2016

 

ABSTRACT

Rat bioassay was used to evaluate the nutritional quality of beef burger as influenced by the addition of selected herbs and vegetables. The selected herbs and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus (Anacardium occidentale), pegaga (Centella asiatica) and jantung pisang (Musa paradisiaca) as treatment group with casein and skimmed milk as reference. The rats were fed with herbs and vegetables at the rate of 0.5 (low dose) and 25 (high dose) g/kg body weight. The samples were analyzed for proximate analysis, protein quality and protein digestibility. The rats fed with pucuk ubi (high dose) (364.30 ± 25.34 g) indicated the highest mean of increased body weight (121.05 ± 14.65 g) while rats fed with skimmed milk (310.98 ± 18.92 g) showed the lowest mean increase in body weight (88.33 ± 14.25 g). As for the Protein Efficiency Ratio (PER) value, all the rats fed with herbs diet showed PER values that were significantly lower (p<0.05) compared to the casein. As for the in vivo apparent protein digestibility test, casein showed the highest digestibility value (86.33 ± 4.20) while pucuk gajus (high dose) (59.59 ± 5.41) showed the lowest. As for the in vitro digestibility analyses, casein indicated the highest value for in vitro digestibility (93.84 ± 0.33). Administration of herbs and vegetables at low and high doses show significant effects (p<0.05) on nutritional quality of beef burger. In conclusion, it was found that antinutritional factors in selected herbs and vegetables might affect the nutritional quality of beef burger.

 

Keywords: Herbs; nutritional quality; protein digestibility; protein efficiency ratio; vegetables

 

ABSTRAK

Bioasai tikus digunakan untuk menilai mutu pemakanan burger daging lembu yang dipengaruhi oleh penambahan herba dan sayuran terpilih. Herba dan sayuran yang terpilih adalah pucuk ubi (Mannihot esculenta), pucuk gajus (Anacardium occidentale), pegaga (Centella asiatica) dan jantung pisang (Musa paradisiaca) yang digunakan sebagai kumpulan rawatan manakala kasein dan susu skim sebagai kumpulan kawalan. Tikus diberi makan herba dan sayuran pada kadar 0.5 (dos rendah) dan 25 (dos tinggi) g/kg berat badan. Sampel dianalisis untuk analisis proksimat, kualiti protein dan penghadaman protein. Tikus yang diberi makan dengan pucuk ubi (dos tinggi) (364.30 ± 25.34 g) menunjukkan purata peningkatan berat badan paling tinggi (121.05 ± 14.65 g) manakala tikus yang diberi makan dengan susu skim (310.98 ± 18.92 g) menunjukkan purata peningkatan berat badan yang paling rendah (88.33 ± 14.25 g). Bagi nilai nisbah kecekapan protein (PER), semua tikus yang diberi makan dengan diet herba menunjukkan nilai PER yang jauh lebih rendah (p<0.05) berbanding dengan kasein. Bagi analisis penghadaman in vivo, kasein menunjukkan nilai penghadaman paling tinggi (86.33 ± 4.20) manakala pucuk gajus (dos tinggi) (59.59 ± 5.41) menunjukkan nilai penghadaman paling rendah. Bagi analisis penghadaman in vitro, kasein menunjukkan nilai penghadaman in vitro yang paling tinggi (93.84 ± 0.33). Pengambilan herba dan sayuran pada dos yang rendah dan tinggi menunjukkan kesan ke atas mutu pemakanan burger daging lembu. Kesimpulannya, kajian ini menunjukkan bahawa faktor-faktor antinutrien dalam herba dan sayuran terpilih mungkin menjejaskan mutu pemakanan burger daging lembu.

 

Kata kunci: Herba; mutu pemakanan; nisbah kecekapan protein; penghadaman protein; sayuran

RUJUKAN

Abbey, B.W. & Berezi, P.E. 1988. Influence of processing on the digestibility of African yam bean (Sphenostylis stenocarpa) flour. Nutrition Reports International 32: 819-827.

Adeolu, A.T. & Enesi, D.O. 2013. Assessment of proximate, mineral, vitamin and phytochemical compositions of plantain (Musa paradisiaca) bract-an agricultural waste. International Research Journal of Plant Science 4(7): 192-197.

Akande, K.E., Doma, U.D., Agu, H.O. & Adamu, H.M. 2010. Major antinutrients found in plant protein sources: their effect on nutrition. Pakistan Journal of Nutrition 9(8): 827-832.

AOAC. 2000. Official Methods of Analysis. 17th ed. Arlington: Association of Official Analytical Chemist Washington DC. USA.

AOAC. 1980. Official Methods of Analysis. 13th ed. Arlington: Association of Official Analytical Chemists.

Babji, A.S. & Letchumanan, S. 1989. Measuring protein digestibility using an enzymatic in vitro technique. Proceeding of Nutrition Society of Malaysia Journal 4: 53-58.

Bamishaiye, E.I., Olayemi, F.F., Awagu, E.F. & Bamshaiye, O.M. 2011. Proximate and phytochemical composition of Moringa oleifera leaves at three stages of maturation. Advance Journal of Food Science and Technology 3(4): 233-237.

Caine, W.R., Sauer, W.C., Tamminga, S., Verstegen, M.W.A. & Schulze, H. 1997. Apparent ileal digestibilities of amino acids in newly weaned piglets and fed diets with protease-treated soybean meal. Journal of Animal Science 75: 2962-2969.

Camilla, H., Gregers, S.A., Stine, J., Christian, M., Henrik, F., Per, T.S. & Kim, F.M. 2008. The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. The Journal of Nutrition 138: 145-161.

Darragh, A.J., Schaafsma, G. & Moughan, P.J. 1998. Endogenous recoveries of true ileal digestibilities of amino acids in newly weaned piglets fed diets with protease-treated soybean meal. Impact of amino acid availability on the protein digestibility corrected amino acid score. Proceedings of the Nutrition Week of the International Dairy Federation. Wellington: New Zealand.

Endres, J.G. 2001. Soy Protein Products Characteristics, Nutritional Aspects and Utilization. Illinois: AOCS Press.

Faridah, A., Nordin, H.L., Israf, D.A., Khozirah, S. & Umi Kalsom, Y. 2006. Antioxidant and nitric oxide inhibition activities of selected Malay traditional vegetables. Food Chemistry 95: 566-573.

Gilani, G.S., Cockell, K.A. & Sepehr, E. 2005. Effects of antinutritional factors on protein digestibility and amino acid availability in foods. Journal of AOAC International 88: 967-987.

Guptaa, S., Lakshmia, A.J., Manjunathb, M.N. & Prakasha, J. 2005. Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. Food Sciences and Technology 38: 339-345.

Hoffman, J.R. & Falvo, M.J. 2004. Protein-which is best? Journal of Sports Science and Medicine 3: 118-130.

Hsu, H.W., Vavak, D.L., Satterlee, L.D. & Miller, G.A. 1977. A multi-enzyme technique for estimating protein digestibility. Journal of Food Science 42: 1269-1273.

Huda-Faujan, N., Noriham, A., Norrakiah, A.S. & Babji, A.S. 2009. Antioxidant activity of plants methanolic extracts containing phenolic compounds. African Journal of Biotechnology 8(3): 484-489.

Huisman, J., Verstegen, M.W.A., Van Leeuwen, P. & Tamminga, S. 1993. Reduction of N Pollution by Decrease of the Excretion of Endogenous N in Pigs. Nitrogen Flow in Pig Production and Environmental Consequences. Wageningen: Pudoc Scientific Publishers.

Jansman, A.F.J., Frohlich, A.A. & Marquardt, R.R. 1994. Production of proline-rich proteins by the parotid glands of rats is enhanced by feeding diets containing tannins from faba beans (Vicia faba L.). Journal of Nutrition 124: 249-258.

Lindsay, K.E. & Reimer, R.A. 2010. A high calcium, skim milk powder diet results in a lower fat mass in male, energy-restricted, obese rats more than a low calcium, casein or soy protein diet. Journal of Nutrition 140(7): 1234-1241.

Mensa-Wilmot, Y., Philips, R.D. & Hangrove, J.C. 2001. Protein quality evaluation of cowpea-based extrusion cooked cereal/ legume weaning mixture. Nutrition Research 21: 849-857.

Reihani, S.F.S. & Azhar, M.E. 2012. Antioxidant activity and total phenolic content in aqueous extracts of selected traditional Malaysia salad (ulam). International Food Research Journal 19(4): 1439-1444.

Rowan, A.M., Moughan, P.J., Wilson, P.J., Maher, K. & Tasman- Jones, C. 1994. Comparison of ileal and fecal digestibilities of dietary amino acids in adult humans and evaluation of the pig as a model for animal digestion studies in man. British Journal of Nutrition 71: 29-42.

Rukayah, A. 2000. Ulam dan Sayuran Tempatan Semenanjung Malaysia. Kuala Lumpur: Dewan Bahasa dan Pustaka.

Saterlee, L.D., Marshall, H.F. & Tennyson, J.M. 1979. Measuring protein quality. Journal of the American Oil Chemists’ Society 56(3): 103.

Valko, M., Dieter, L., Jan, M., Mark, T.D., Cronin, M.M. & Joshua, T. 2007. Free radicals and antioxidants in normal physiologicalfunctions and human disease. The International Journal of Biochemistry and Cell Biology 39: 44-84.

Van Leeuwen, P., Veldman, A., Boisen, S., Deuring, K., Kempen, G.J.M., Derksen, G.B., Verstegen, M.W.A. & Schaafsma, G. 1996. Apparent ileal dry matter and crude protein digestibility of rations fed to pigs and determined with the use of chromium oxide (Cr2O3) and acid-insoluble ash as digestive markers. British Journal of Nutrition 76: 551-562.

Voon, B.H. & Kueh, H.S. 1999. The nutritional value of indigenous fruits and vegetables in Sarawak. Asia Pacific Journal of Clinical Nutrition 8(1): 24-31.

Vaintraub, I.A. & Bulmaga, V.P. 1991. Effect of phytate on the in vitro activity of digestive proteinases. Journal of Agricultural and Food Chemistry 39: 859-861.

Wobeto, C., Correa, A.D., Abreu, C.M.P.D., Santos, C.D.D. & Pereira, H.V. 2007. Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant. Food Science and Technology (Campinas) 27(1): 108-112.

World Health Organization (WHO). 1993. Research Guidelines for the Evaluation of the Safety and Efficacy of Herbal Medicines. Manila: WHO. pp. 35-40.

 

 

*Pengarang untuk surat-menyurat; email: daging@ukm.edu.my

 

 

 

sebelumnya