Download - Protein Lab Report
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PROTEINS
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Activity 3A
Protein Content ofFoods
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Introduction
Proteins are large complex organic compound
composed of amino acids as the building blocks and it
is linked by peptide bonds. There are 3 major functions
of proteins: build and repair tissues, supply energy andregulate body processes. Too high or too low intake of
protein is not recommended. Too high can burden the
kidneys, liver and circulatory system while too low can
cause PEM deficiency disease: Kwashiorkor and
Marasmus. Foods rich in protein came from animal
sources like milk, egg and lean meat.
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Introduction
The group created a protein rich meal and afterwards
the food is evaluated using the FCT method. Theprotein content of the food items assigned were
measured and were compared with the other food
items of the other groups.
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Objectives:
Determine the protein content of the usualhousehold portions of common foods
Become familiar with the food sources of
protein
Identify the chief sources of protein in theFilipino diet
Differentiate good from poor sources ofprotein
Plan a protein rich dish
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Protein Content Of Foods
FOOD ITEM HOUSEHOLDMEASURE
E.P WEIGHT FCT VALUE COMPUTEDVALUE
CHICKEN LEG,raw
1 pc. 46 g. 17.1 9.3
SQUID, boiled 1 pc. 34 g. 17.4 6.0
CHICKEN EGG,boiled
1 pc. 76 g. 13.9 11.7
TOKWA, raw 1 cube 80 g. 12.9 10.3
TOGUE, raw 1 cup 75 g. 5.7 4.7
CHICKEN LEG,cooked
1 pc. 21 g. 17.1 4.2
TOKWA, fried 1 cube 58 g. 12.9 7.5
TOGUE,cooked
1 cup 73 g. 4.8 3.5
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Pictures
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Pictures
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Protein Value of
Food from Highestto Lowest
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Food Item Protein Value
Gelatin 85.4
Dried Dilis 69.0
Bangus 23.0
Cheese 21.7
Galunggong 20.4
Tagunton 20.2
Tilapia (Raw) 18.1
Squid 17.4
Chicken Leg (Cooked) 17.1
Chicken Leg (Uncooked) 17.1
Pork Chop 14.5
Chicken Egg (Boiled) 13.9
Tokwa (Uncooked) 12.9
Tokwa (Cooked) 12.9
Monggo 11.0
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Food Item Protein Value
Beef Cubes 10.4
Condensed Milk 8.5
Corn Flakes 8.2
Evaporated Milk 7.7
Black Beans 7.6
Garbanzo Beans 7.4
Togue (Uncooked) 5.7
Yogurt 5.3
Sardines 5.1
Togue (Boiled) 4.8
String Beans (Cooked) 4.0
Whole Milk 3.3
String Beans (Uncooked) 3.1
Tahong 3.1
Taho 2.9
Soy Milk 2.6
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Study Questions:
Which of the food items has the highestprotein content?
- the food item that has the highest
protein content is the gelatin
Which is the cheapest source of protein?
- the cheapest source of protein isthe garbanzo beans
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Activity 3BPreparation of
Protein
RichDishes
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Objectives:
Prepare a protein rich dish as previouslyplanned
Compute the protein content per serving
portion of the dish
Compare the protein and calorie content ofthe different dishes prepared using FCT
Enumerate ways of incorporating protein
rich food in the diet
Compute the percent RENI of proteincontributed per serving portion of the dish
prepared
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Dish:
Aloha Chicken Adobowith Ensaladang
Mangga
I di t E P W i ht FCT V l C t d V l
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Ingredients E.P. Weight FCT Value Computed Value
Aloha Adobo
Pork Kasim 156 g. 13.4 20.9
Chicken Drumstick 212 g. 17.1 42.6
Chicken Wings 160 g. 18.9 48.8
Chicken Breast 242 g. 19.6 55.8
Garlic 22 g. 7.0 1.8
Soysauce 30 g. 3.5 1.1
Salt 5 g. 0.0 0.0
Pineapple Tidbits 144 g. 0.4 0.5
Patis 5 ml. 10.6 0.5
Total 172
I di t E P W i ht FCT V l C t d V l
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Ingredients E.P. Weight FCT Value Computed Value
Ensalada
Onion 34 g. 1.8 0.8
Tomato 113 g. 0.9 1.0
Red Egg 45 g. 13.6 7.4
Mango 250 g. 0.4 1.4
Total 10.6
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Yield: 842 g. 300 g. = 3
CHON Adobo: 172 g. 3 = 57.3 g.
CHON Ensalada: 10.6 g. 3 = 3.5 g.
% RENI: Adobo: 57.3 g. 73 X 100 = 79%Ensalada: 3.5 g. 73 X 100 = 5%
CHON Total: 57.3 g. + 3.5 g. = 60.8 g.
% RENI: 60.8 g. 73 X 100 = 83%
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Pictures
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Costing
Ingre ent Qty Un t Cost Per Un t Tota Cost
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Ingre ent Qty Un t Cost Per Un t Tota Cost
Chicken Drumstick 134 g. P 29.43 P 29.43
Chicken Wings 160 g. P 23.20 P 23.20
Chicken Breast 242 g. P 22.67 P 32.67
Pork Kasim 156 g. P 30.64 P 30.64Garlic 22 g. P 29.64 P 5.72
Soy Sauce 30 g. P 7.00 P 1.05
Peppercorn 7.5 g. P 3.00 P 3.00
Pineapple Chunks 144 g. P 21.50 P 13.64
Vinegar 25 ml. P 12.50 P 0.80
Salt 5 g. P 8.00 P 0.30
Patis 5 ml. P 6.00 P 0.30
Mango 350 g. P 19.73 P 13.15
Tomato 113 g. P 2.50 P 5.00
Red Egg 45 g. P 10.00 P 10.00
Onion 34 g. P 5.94 P 5.94
Oil 100 ml. P 12.50 P 12.50
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Costing
Yield Cost: P 187.34
Yield per Recipe: 3
Protein content (g) per Serving: 60.3 g.
Cost per Serving: P 62.45