Proximate composition, texture analysis and sensory evaluation of keropok
lekor formulated with herbs and spices

Zim, A.F.M.I.U.; Akter, A.; Ali, M. S.; Anik, W.A.; Ahmed, Shamim; Zamri, Amir Izzwan

doi:10.26656/fr.2017.3(6).050

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…The same report was observed by Adekunle [30] who also examined the T. occidentalis powder as additive to C. gariepinus feed. Similar report of significant diffrences (p<0.05) in moisture, ash and carbohydrate was also observed by Zim et al J Biotechnology App, 2022 [31]. However, Fat that was reported lower in values compared to control feed could be due to herbal nature of the experimental diets which may help in reducing fat levels of the fish.…”

Section: Discussionsupporting

confidence: 74%

Determination of Biochemical Parameters and Growth Response of Clarias gariepinus Fingerlings Fed with Cirina forda Larvae and Telfaria occidentalis Leaves and their Proximate Composition.

A.M¹,

O.O²,

D.A³

et al. 2022

J Biotechnology App

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The mainpurpose of this research is to investigate the biochemical parameters and growth response of Clarias gariepinus fingerlings fed with Cirina forda larvae and Telfaria occidentalis and the proximate composition of the two leaves. Grounded meals of C. forda larvae and T. occidentalis leaves were administered on C. gariepinus fingerlings at percentage ratio labelled A – H for ten weeks. Each treatment had three replicates and stocked with 10 fingerlings per replicate in 50-litres plastic tank and were fed daily. Blood samples from three randomly selected fish per treatment were obtained and were used to determine biochemical parameters such as Glucose, Cholesterol, Creatinine, Total protein, Alkaline Phosphatase (ALP), Albumin, Serum Glutamic Oxaloacetic Transaminase (SGOT) and Serum Glutamic Pyruvic Transaminase (SGPT) respectively using standard laboratory procedures. Blood samples for the analysis were collected in Lithium heparinized bottles to avoid clotting. Seven growth parameters; Final body weight (FBW), Body weight gain (BW), Specific growth rate (SGR), Feed Conversion Ratio (FCR), Growth rate (GR), Relative growth rate (RGR), and % Survival rate were determined using their respective formulas. The mean ranges of 23.00 - 60.00 mg/dl, 96.67 – 113.67 mg/dl, 1.10 – 1.60 mg/dl, 3.5 – 5.5 mg/dl and 2.03 - 2.70 mg/dl were obtained for glucose, cholesterol, creatinine, total protein, and albumin. Each mean range did not exceed its respective control value and also fell within the normal physiological range for fish. Diets (A, C, D, E, F and G) had lower SGOT mean range of 238.00 – 360.33 Mmol/l was observed as compared to their control values. Diets that lack C. forda were (E, F, G and H) and each group recorded higher SGPT values than the control. Growth parameters values were highly significant (p<0.05) to those of their respective control values. The present study showed that the compounded diet stand a better chance of replacing conventional fish meal due to their impact on fish performances. However, there were significant differences (p<0.05) in moisture, ash and carbohydrate contents of experimental diets. This study has shown that compounded diets containing C. forda larvae and T. occidentalis leaves elicited comparable values to the conventional feeds.

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Section: Discussionsupporting

confidence: 74%

Determination of Biochemical Parameters and Growth Response of Clarias gariepinus Fingerlings Fed with Cirina forda Larvae and Telfaria occidentalis Leaves and their Proximate Composition.

A.M¹,

O.O²,

D.A³

et al. 2022

J Biotechnology App

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“…It is made from a mixture of minced/processed fish, sago flour, salt, monosodium glutamate, sugar, and ice-cold water [ 28 ]. The main source of sodium in the making of keropok lekor are salt and monosodium glutamate [ 29 ].…”

Section: Discussionmentioning

confidence: 99%

Street Food in Malaysia: What Are the Sodium Levels?

Haron

Arifen

Shahar

et al. 2022

Foods

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Street food is a major source of food in middle- and low-income countries as it is highly accessible and inexpensive. However, it is usually perceived as unhealthy due to the high levels of sodium, sugar, and fat content. However, there is little analytical data on the sodium levels in the street foods of Malaysia. This study started with a survey to determine the most frequently available street foods in every state in Malaysia, followed by food sampling and the analysis of sodium (reported mg/100 g sample). Street food in the snack category contained the highest amount of sodium (433 mg), followed by main meals (336.5 mg) and desserts (168 mg). Approximately 30% of the local street food in this study was deep-fried. Snacks from processed food (8%) contained high sodium content (500–815 mg). Fried noodles and noodle soup contained the highest amount of sodium (>2000 mg sodium) based on per serving. Most main dishes that use a variety of sauces contained high amounts of sodium. These findings were recorded in the Malaysian Food Composition Database. Moreover, this study could raise awareness and serve as baseline data for future interventions on the sodium content in the street foods of Malaysia.

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Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of <i>keropok lekor</i>

Abd Elgadir,

Bakar,

Abdul Rahman

et al. 2024

jour

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This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor.

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Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Cited by 3 publications

References 8 publications

Determination of Biochemical Parameters and Growth Response of Clarias gariepinus Fingerlings Fed with Cirina forda Larvae and Telfaria occidentalis Leaves and their Proximate Composition.

Determination of Biochemical Parameters and Growth Response of Clarias gariepinus Fingerlings Fed with Cirina forda Larvae and Telfaria occidentalis Leaves and their Proximate Composition.

Street Food in Malaysia: What Are the Sodium Levels?

Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of <i>keropok lekor</i>

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