期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：10
页码：1271-1274
DOI：10.19026/ajfst.5.3095
出版社：MAXWELL Science Publication
摘要：The bioavailabilty of the Beef Based Dambu-nama (BBDN) were evaluated by the analysis of the amino acids, minerals, vitamins and proximate composition using four processing treatments. Samples of Beef Based Dambu-nama (BBDN) were processed using (4) separate treatments and analyzed for their sensory and chemical characteristics. The chemical properties evaluated includes; chemical, amino-acid composition and the mineral contents. The treatments were 425 (cooked for 90 min and not fried), 509 (cooked for 60 min and fried for 10 min) and 511 (cooked for 60 min and not fried). The sensory result showed high acceptability of the product though sample 430 (cooked for 90 min and shallow fried for 10 min) was the most preferred. Result of the proximate composition showed that the crude protein was high (37.14-45.86%), low fat content (11.2-17.84%) and high ash content (4.87-5.18%), which indicate that BBDN (beef based Dambu-nama ) have a high nutrient content. The Thiobarbituric Acid (TBA) value of 0.40-0.45 mgmaloaldeyd e/g sample also indicates that there is no lipid oxidation while the high relative pH of 6.32-6.34 indicates that the animal was stressed before or during the slaughtering process. Similarly, the low moisture content (5.10-7.00%) guarantees longer shelf life because of the low water activity which inhibits microbial growth. The amino acid composition also showed that BBDN have excellent values for both essential and non-essential amino acid which are important components for healing and protein synthesis processes. The mineral concentration of BBDN also showed that the Ca/P, Na/K ratio was higher than (1) and thus an excellent food because sodium and potassium are required to maintain osmotic balance of body fluid, pH of the body and regulate muscle and nerve irritability.
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