Investigations into the Physicochemical Properties of Raw Edible Bird's Nest and Preparation of Double Boiled Soup
International Journal of Research Publications
Edible bird nests (EBNs) are highly demanded globally and has long been used as a healthy food since ancient times. This study investigated the physicochemical properties of Myanmar EBN and preparation of EBN soup by double boiling technique. The protein content of Myanmar EBNs was found to be high value of 53.5% -59.3 % which showed the good source of nutritional food. The protein content in EBN samples may differ due to the harvesting season, habitat and the diet of swiftlets. The moisture
... ts. The moisture content was about 15.6%. The mineral content (sodium, potassium, calcium, magnesium and zinc) was analyzed by AAS. The mineral contents in EBNs were found in the increasing order of Zn<K<Mg<Na<Ca. The calcium (0.71%) and magnesium (361.3 ppm) contents were in a satisfactory level for consumers. After soaking the EBNs, the nitrate and nitrite contents in the soaking water were found to be 0.27 ppm and 4.0 ppm respectively and the values are low level. The nitrite level in Myanmar edible bird's nests may be safe for consumption. The EBN soup was prepared by double boiling method which was suitable to maintain its functional biological properties and the best cooking time was found within a period of two hour at 90 o C. The important factors are raw EBN quality, cooking time and cooking temperature to maintain the texture and nutritional values in soup. If the temperature may be too high or the time of cooking is too long protein content was destroyed because of the exceedingly high temperature. The investigation results in this study will be beneficial for the researchers, scientists, EBN manufactures and nutraceutical industries in Myanmar.