Proximate values, amino acid composition and protein quality of cooked moringa oleifera leaves with the addition of chicken egg

Elias, Nur Haleeda (2021) Proximate values, amino acid composition and protein quality of cooked moringa oleifera leaves with the addition of chicken egg. [Project Paper] (Submitted)

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Abstract

Protein is an essential macronutrient that must be included in dietary meals since it is required for the growth of the human body. Low-socioeconomic groups with low purchasing power that could not afford the high cost of animal protein-based foods, as well as vegetarians concerned about their protein consumption being inadequate, can use plant protein as an alternative source of protein. As such, this alternative could overcome protein-energy malnutrition (PEM) that happens among the community. To meet the human amino acid demand, partial replacement or substitution of animal protein sources with plant protein is suggested, as it can improve health and sustainability. However, due to the lack of scientific data available regarding the quality of the protein complementation, this complementation strategy has limited applicability among the community. The present study was conducted to determine the proximate values, amino acid composition and protein quality of raw Moringa oleifera leaves (RMO), cooked Moringa oleifera leaves (CMO) and cooked Moringa oleifera leaves with the addition of chicken egg (CMOE) using the animal study. Nine male Sprague-Dawley rats, four weeks of age and around 80 grams of weight after adaptation, were placed in cages and fed with treatment diets that contained 20% CMO, 20% CMOE and 20% Casein (CAS) as sources of protein in the diet. A diet containing 20% of casein protein as the main source of dietary protein was used as a standard protein control. After three days, feces were collected for a period of four days and analyzed together with diet samples for crude protein contents. Proximate values, amino acid composition, true protein digestibility (TPD), amino acid score (AAS) and protein digestibility-corrected amino acid score (PDCAAS) were calculated. Proximate values including moisture, ash, total available carbohydrate, fat and protein content were determined using standard methods developed by the Association of Official Analytical Chemists (AOAC, 2000) and the percentage was calculated. The present study found that the RMO contained 78.6% moisture, 8.5% ash, 11.1% total available carbohydrate, 9.2% fat and 35.8% protein, whereas the CMO contained 76.3% moisture, 7.5% ash, 11.0% total available carbohydrate, 19.2% fat and 30.4% protein, and lastly, CMOE contained 72.6% moisture, 5.6% ash, 10.4% total available carbohydrate, xi 30.4% fat and 45.1% protein. The moisture, ash, fat and protein content showed significant differences among the RMO, CMO and CMOE samples. However, no significant difference was observed in the total available carbohydrate content among RMO, CMO and CMOE samples. The amino acid score (AAS) of the first limiting amino acid was 0.50, 0.53 and 0.70, true protein digestibility (TPD) was 88.3%, 81.0% and 86.4% and protein digestibility-corrected amino acid score (PDCAAS) was 44.2%, 42.9% and 60.5% for RMO, CMO and CMOE respectively. Since the PDCAAS values indicate the protein quality of a particular food, it reveals that CMOE had good protein quality compared to RMO and CMO. Protein complementation significantly improved protein content, amino acid composition and protein quality. The results suggest that the CMOE are acceptable sources of protein, and their quality for humans can be markedly improved by protein complementation.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Sep 2023 04:40
Last Modified:	04 Sep 2023 04:40
URI:	http://psaspb.upm.edu.my/id/eprint/1409

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