Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay

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, Abd. Salam Babji

Research output: Contribution to journalArticle

1 Citation (Scopus)

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.

Original languageEnglish
Pages (from-to)553-558
Number of pages6
JournalSains Malaysiana
Volume46
Issue number4
DOIs
Publication statusPublished - 1 Apr 2017

Fingerprint

herbs
beef
bioassays
nutritive value
vegetables
casein
rats
dosage
in vitro digestibility
protein efficiency ratio
digestible protein
body weight
Centella asiatica
Musa paradisiaca
Anacardium occidentale
milk
antinutritional factors
proximate composition
dietary protein
digestibility

Keywords

  • Herbs
  • Nutritional quality
  • Protein digestibility
  • Protein efficiency ratio
  • Vegetables

ASJC Scopus subject areas

  • General

Cite this

Khalid, N. M., Hamid, A. Q. A., Ramakrishna, C., Irene, C., Yi, C. Z., Makbul, I. A. A., ... Babji, A. S. (2017). Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay. Sains Malaysiana, 46(4), 553-558. https://doi.org/10.17576/jsm-2017-4604-06

Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay. / Khalid, Norhayati Mustafa; Hamid, Asma Qamaliah Abdul; Ramakrishna, Chandrasena; Irene, Cheng; Yi, Chong Zhi; Makbul, Ika Aida Aprilini; Bakar, Nur Amalina Abu; Aziz, Nurul Azrianti Abdul; Razak, Nurul Hidayah A.; Ngadimen, Nurul Huda; Long, Shariah Loh; Babji, Abd. Salam.

In: Sains Malaysiana, Vol. 46, No. 4, 01.04.2017, p. 553-558.

Research output: Contribution to journalArticle

Khalid, NM, Hamid, AQA, Ramakrishna, C, Irene, C, Yi, CZ, Makbul, IAA, Bakar, NAA, Aziz, NAA, Razak, NHA, Ngadimen, NH, Long, SL & Babji, AS 2017, 'Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay', Sains Malaysiana, vol. 46, no. 4, pp. 553-558. https://doi.org/10.17576/jsm-2017-4604-06
Khalid, Norhayati Mustafa ; Hamid, Asma Qamaliah Abdul ; Ramakrishna, Chandrasena ; Irene, Cheng ; Yi, Chong Zhi ; Makbul, Ika Aida Aprilini ; Bakar, Nur Amalina Abu ; Aziz, Nurul Azrianti Abdul ; Razak, Nurul Hidayah A. ; Ngadimen, Nurul Huda ; Long, Shariah Loh ; Babji, Abd. Salam. / Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay. In: Sains Malaysiana. 2017 ; Vol. 46, No. 4. pp. 553-558.
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