BAATAR Munkhtsetseg

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Study on nutrient content of micronutrientseasoning powder prepared from bovine internalorgans and indigenous plantsjournal orpublication titleReport of National Food Research Institutevolume 74page range 53-53year 2010-03-01URL http://doi.org/10.24514/00002863doi: 10.24514/00002863Study on nutrient content of micronutrient seasoning powder prepared frombovine internal organs and indigenous plantsMunkhtsetseg BaatarUNU-Kirin Fellow from MongoliaMongolian University of Science and TechnologyResearch advisor: Dr. Hiroshi Horita, Food Analysis Laboratory, Analytical Science Division, NFRIABSTRACTMicronutrient seasoning powder was investigated as a source of micronutrient fortification for school meal. Majorobjectives of this investigation are i) to develop micronutrient seasoning powder prepared from bovine internal organs aswell as from native Mongolian plants, ii) to determine chemical composition and mineral content of seasoning powderswith varying composition, iii) to investigate the effect of cooking processes on mineral content of test meals with season-ing powder, and iv) to evaluate sensory characteristics of seasoning powders. Two types of micronutrient seasoning pow-der were developed. They are i) bovine organs based seasoning powder in three (n=3) different ratios of spleen:liver:heart,i.e. 25:50:25, 40:40:20 and 30:60:10, in combination with onion and garlic mixture ii) Plant powder (Rhodiolae roseaeand Fagopyrum tataricum in 50:50 ratio) in three forms, namely, dry powder with direct mixing, dried powder preparedfrom water (aqueous) extract and ethanol extract, with or without the addition of vitamin C.Mineral (Ca, Cu, K, Fe, Mg, Mn, Na, P and Zn) content was analyzed using inductively coupled plasma atomicemission spectrometry (ICP-AES). The result indicated that Mg, Mn and K content was high in plant powder, whereas,bovine internal organ powder had higher content of Fe, Zn, Cu, P, Na. Mineral content was the highest in bovine organbased powder when ratio of spleen, liver and heart was 25:50:25. For the plant water extract powder had higher Mn, K, P,Zn and Na content, while the level of all other minerals was higher in directly mixed powder.Compared to recommended mineral intake 1g of seasoning powder made from bovine internal organs Fe concentra-tion (8.72mg) can cover up to 87% of 4-6 year old children and more than 100% of 7-14 year old children’s standard Feintake and other minerals can be cover specific percent of recommended intake. According to intake by age group, theamount of Fe in seasoning powder can be adjusted.To study the effect of cooking (thermal processing) on minerals, seasoning powders were processed by 4 differentmethods, namely, boiling, steaming, roasting and frying. Using all cooking methods several types of common schoolmeals were prepared with seasoning powders: soup, sauce, cutlet, mantuun buuz (steamed flour with meat filling=onJapanese nikuman), budaatai huurga (fried dish with cooked rice, meat and vegetables) and dried fruit juices were pre-pared. The effect of cooking on mineral content of seasoning powders in the entire test meals were higher compared tocontrol test meal (P<0.05). Retention of minerals was relatively more during roasting as compared to other methods. Gen-erally, P, K, Fe, Cu and Zn content were statistically significant (P<0.05) between seasoning powder and cooked testmeal.Sensory evaluation indicated that bovine organs based seasoning powder had desirable taste, aroma and color forevery meal. Presence of onion and garlic in the powder is responsible for the above observation. Among plant powders,most convenient variant was water extraction powder of plant with vitamin C, particularly when added to dried fruit juice.The study revealed that micronutrient seasoning powders prepared from bovine internal organs with addition of on-ion garlic mixture improved mineral content especially iron and nutritional value of meals, besides enhancing sensory at-tributes. This powder appears to be a valuable source of minerals and other micronutrients fortification for school meal.The further frame of the work vitamin estimation, animal based and population based study will be continued.Key words: micronutrient seasoning powder, bovine internal organs, indigenous plants, nutrient content,mineral estimation, school meal, cooking process, sensory evaluation５３

Study on nutrient content of micronutrient seasoning powder prepared from bovine internal organs and indigenous plants

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Study on nutrient content of micronutrient seasoning powder prepared from bovine internal organs and indigenous plants

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