protein lab report

7/28/2019 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

protein lab report

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