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

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 (Mu...

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Main Authors:	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
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/11031/ http://journalarticle.ukm.my/11031/ http://journalarticle.ukm.my/11031/1/06%20Norhayati%20Mustafa.pdf

id	ukm-11031
recordtype	eprints
spelling	ukm-110312017-11-27T09:25:18Z http://journalarticle.ukm.my/11031/ 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, Abdul Salam Babji, 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. Penerbit Universiti Kebangsaan Malaysia 2017-04 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/11031/1/06%20Norhayati%20Mustafa.pdf Norhayati Mustafa Khalid, and Asma Qamaliah Abdul Hamid, and Chandrasena Ramakrishna, and Cheng, Irene and Chong, Zhi Yi and Ika Aida Aprilini Makbul, and Nur Amalina Abu Bakar, and Nurul Azrianti Abdul Aziz, and Nurul Hidayah A. Razak, and Nurul Huda Ngadimen, and Shariah Loh Long, and Abdul Salam Babji, (2017) Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay. Sains Malaysiana, 46 (4). pp. 553-558. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num4_2017/contentsVol46num4_2017.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	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.
format	Article
author	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,
spellingShingle	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, Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
author_facet	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,
author_sort	Norhayati Mustafa Khalid,
title	Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
title_short	Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
title_full	Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
title_fullStr	Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
title_full_unstemmed	Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
title_sort	effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/11031/ http://journalarticle.ukm.my/11031/ http://journalarticle.ukm.my/11031/1/06%20Norhayati%20Mustafa.pdf
first_indexed	2023-09-18T19:59:08Z
last_indexed	2023-09-18T19:59:08Z
_version_	1777406730631643136

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

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