Nutritional Content of Vietnamese Edible Bird’s Nest from Selected Regions: A Recent Study | Chapter 7 | Current Research in Agricultural and Food Science Vol. 5

 The edible bird's nest is well-known as a health food and a traditional Chinese remedy. The saliva secretions of the swiftlets, genus Aerodramus, whose habitats include Southeast Asian countries, are used to make edible bird's nest (EBN). The nutritional makeup of EBN is thought to vary depending on geographical origin, climatic conditions, climates, and dietary availability. The nutritional composition of edible bird's nest from two different sources in Vietnam is reported in this study: house-farmed bird's nest (Long An and Kien Giang Provinces) and cave bird's nest (Khanh Hoa Province).

Methodology: Samples were taken from three separate locations in Vietnam. AOAC Official Method 2001.12 (2005), AOAC Official Method 986.25 (2012), and FAO (1986) were used to determine protein, fat, and carbohydrate levels, respectively. Meanwhile, Shimadzu gas chromatography with flame ionisation detector (GC-FID 2010) was used to analyse amino acids (EZ: faastTM USER'S MANUAL).

Protein (49.43 - 51.17 percent) was discovered to be the most abundant component in these edible bird's nests, followed by carbohydrate (36.93 - 38.53 percent) and fat (36.93 - 38.53 percent) (0.01 - 0.04 percent ). The house-farmed bird's nest had fifteen amino acids, seven of which were essential, whereas the cave bird's nest had seventeen amino acids, eight of which were essential. The principal amino acids discovered in both house-farmed and cave bird's nests were proline (3.68 - 4.69 percent), aspartic acid (3.58 - 4.52 percent), and serine (3.74 - 4.09 percent), with lysine being the lowest concentration (0.74 - 0.87 percent ). Only the cave bird's nest contained methionine and 4-hydroxyproline.

Author(s) Details

Than Thi My Linh
Department of Applied Biochemistry, School of Biotechnology, International University-Vietnam National University, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.

Hoang Le Son
Department of Applied Biochemistry, School of Biotechnology, International University-Vietnam National University, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.

Huynh Mai Minh Ai
School of Food technology, Industry University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam.

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