Malaysian Applied Biology Journal

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47_04_08

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Malays. Appl. Biol. (2018) 47(4): 71–77

 

NUTRIENT COMPOSITION OF FIVE SELECTED GLUTINOUS

RICE-BASED TRADITIONAL

MALAYSIAN KUIH


AZIZAH MAHMOOD1, LYE YUEEN MEI1, MOHD FAIRULNIZAL MD NOH2 and

HAYATI MOHD YUSOF1*


1School of Food Science and Technology, Universiti Malaysia Terengganu,

21030 Kuala Nerus, Terengganu

2Cardiovascular, Diabetes, Nutrition Research Centre (CDNRC),

Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 6 September 2018, Published online 25 October 2018


ABSTRACT

The latest Malaysian Food Composition Database (FCD) of 1997 edition still has limited list of nutrient resources. This study aims to provide new data on the nutritional compositions of five commonly consumed glutinous rice-based traditional Malaysian kuih. Analyses of proximate and mineral composition were carried out on the selected kuih, including Pulut Serunding, Tepung Gomak, Badak Berendam, Kuih Dangai and Pulut Berinti. Milk powder (Ensure brand) and cream cracker (Jacobs’ brand) were used as Standard Reference Materials (SRM) and analyzed ten times in different days to provide more reliable and relevant data. Depending on the method of preparation and the ingredients used, nutrient composition varies between different types of kuih. Among the traditional kuih, Badak Berendam was the highest in moisture content, Kuih Dangai was the highest in energy, fat and phosphorus content, and Tepung Gomak was the highest in crude fibre and carbohydrate. Meanwhile, both Pulut Serunding and Kuih Dangai showed significant protein levels, and Pulut Serunding and Pulut Berinti showed high in ash content. All types of kuih contain high amount of sodium (66-71 mg/100g), except Badak Berendam. Levels of potassium, iron and zinc in 100g of kuih were in the range of 26-96 mg, 0.6-1.0 mg and 0.3-0.6 mg, respectively. Results for each analysis are valid with high acceptability due to standardized sampling procedure with internal quality control for laboratory performance. Updating the FCD will help dieticians and other nutrition professionals assess dietary status and planning, and evaluate adequacy of meals and diets intake for in hospitalized patients, students, and other population groups.

Key words: Proximate value, mineral composition, traditional kuih, glutinous rice

 

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