Nutritional Evaluation of Meat Biryani - A Popular and Most Consumed Delicacy

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J. Meat Sci. 2019, 14 (1&2)
J. Meat Sci. 2019, 14 (1&2): 25-29 Research paper
Nutritional Evaluation of Meat Biryani – a Popular and Most Consumed
Delicacy
Aparna Kuna*, M. Sreedhar, Ch. Jagan, D. Sharanya Rani, M. Bhagyamma and V. Sandhya
MFPI -Quality Control Laboratory, PJTS Agricultural University, Rajendranagar, Hyderabad
ABSTRACT
Biryani is a delicious energy dense dish that is revealed pan India. The aim of this study was to analyze the nutrient content of biryani
(chicken, mutton and beef) and to understand the nutritional composition along with fatty acid and amino acid composition. The nu-
tritional analysis of biryani indicates that the energy content was 434.656 ± 13.76 K.Cal / 100g, with 18.30 ± 2.90g/100g fat and 16.54
± 3.93 g/100g protein content. The saturated, unsaturated and trans fat (%) content was 37.08 ± 9.44, 61.64 ± 9.61 and 1.28 ± 0.35%
respectively. There was presence of essential amino acids along with semi essential amino acids. As per statistics, biryani is the most
consumed food through online orders as well as restaurant dining, and consumers have to be cautious about the high calorie and fat
content of biryani.
Keywords: Biryani, Nutritional content, Energy dense, Fatty acids, Amino acids
Received: 31/3/2020 Accepted: 12/5/2020
INTRODUCTION
Biryani is a classic mouth-watering dish that needs no
introduction in India, and many parts of the world. Though it
may appear to be a dish indigenous to India, in reality the dish
originated quite far away. Biryani is derived from the Persian
word Birian, which means ‘fried before cooking’ and Birinj, the
Persian word for rice. While there are multiple theories about
how biryani made its way to India, it is generally accepted that
it originated in West Asia (Achaya, 2009). The evolution of
biryani spans many centuries, many cultures, many ingredients
and many cooking styles. From an army dish to a dish t for
royalty, the biryani today is a pan-India culinary favourite. Its
many varieties reect the local tastes, traditions and gastronomic
histories of their regions of evolution (Pratibha, 1998).
There are many local and hyper local variations evolved in
distinctive styles of biryani preparation. One of the famous
variation of Biryani is the Hyderabadi Biryani, which originated
as a blend of Mughlai and Iranian cuisine from the kitchens of
the Nizam, rulers of the historic Hyderabad State. Hyderabadi
Biryani is a staple part of the Indian Cuisine and is made with
various ingredients like basmati rice, goat or chicken or buffalo
meat, yogurt, spices, onions, coriander leaves, lemon, saffron
and fried caramelized onions used as garnish (Asema, 1995).
Hyderabadis not only popularised their trademark biryani
in every nook and corner of the world, but also consumes it
with equal enthusiasm. Statistics reveal that the city of Nizams
is one of the highest consumers of biryani. Data analysis from
food delivery apps reported that Biryani was the most popular
dish ordered and consumed on regular basis, and consumption
of this special dish doubles on special occasions like new year
day, festivals, Wimbledon or cricket matches etc. (Prachi, 2019;
Krishnan et al. 2018). The aim of this work was to estimate
the nutritional content, fatty acids and amino acids content
of different Biryani variants available in Hyderabad and
Secunderabad, where it is consumed on a regular basis.
MATERIALS AND METHODS
The biryani samples were collected from famous biryani outlets
(3 popular brands) of the city as well as from the not so popular
(3 local) outlets. Three variants of biryani (chicken biryani,
mutton biryani and beef biryani) were collected from popular
and local outlets of the twin cities. Two regular packs of biryani
were procured from each outlet. The meat pieces of each variety
was chopped to ne pieces with a stainless steel knife and the
entire biryani was homogenised in a laboratory blender (Waring
Commercial Blender, WCG75, Torrington, CT) at a medium
speed for 2 min. A fresh homogenized blend was used for
estimating the moisture content of the biryani samples and the
remaining portion was spread on stainless steel trays for drying
at 60°C for 6h in a pre-heated (60°C) tray drier. The dehydrated
blend was cooled to room temperature (35°C), powdered again
and vacuum packed in a Metalized Polyethylene Terephthalate
(MPET) with OTR of 0.95 cc/m2/day and WVTR of 1.2 g/m2/
day and stored at room temperature i.e., 35 °C±4 for further
analysis. Each variant of the biryani sample (chicken biryani,
mutton biryani and beef biryani) was analyzed separately and
mean ± standard deviation (Fatty acids & Amino acids) and
range (Proximate composition) of the nutrients is presented in
results.
Proximate analysis: Moisture content of the fresh biryani
blend was determined by IS 1155:1968/4333(2):2002 method.
Protein content was estimated as per AOAC 992.23. –Generic
Combustion method, 20th Edition, using Leco FP-528 Nitrogen
Analyzer. Fat content was estimated as crude hexane extract
of the dehydrated biryani blend using automatic Gerhardt
Soxtherm extraction unit (AOAC 2003.06). Crude ber content
of the samples was determined by the procedure given by
Association of Ofcial Analytical Chemists (AOAC 962.09).
Total ash was determined using IS 1155:1968 (Reafrmed 2010)
procedure. Energy and carbohydrate content was calculated by
difference method (AOAC, 2006). Moisture was analysed on a
fresh basis and the rest of the nutrients were estimated on dry
matter basis in triplicates.
Total fat and fatty acid analysis: Fatty acids were analysed
by AOAC (2001. 996.06) and Shaik et al. (2017) methods. The
isolated fat was trans-esteried using 0.5 M methonolic KOH to
form fatty acid methyl esters (FAME). Fatty acids were estimated
by Gas Chromatograph (7890B of Agilent Technologies)
equipped with ame ionization detector and Agilent - DB-
FFAP column (nitroterephthalic-acid-modied polyethylene
glycol (PEG) of high polarity for the analysis of volatile fatty
acids). The temperature of the column was maintained at initial
temperature of 100°C for 5 min, raised to 240°C at the rate of 4°C
/min. Nitrogen was used as carrier gas at a column ow rate
*Corresponding author Email address: aparnakuna@gmail.com
DOI : 10.5958/2581-6616.2019.00006.9

J. Meat Sci. 2019, 14 (1&2)
of 1.0 ml/min. Detector temperature was maintained at 280°C.
Standards used were 47885-U Supelco® 37 Component FAME
Mix, 10 mg/mL in methylene chloride. Individual trans-fatty
acids standards, Supelco trans-9-Eliadic methyl ester, 10 mg/
ml in heptane, trans-9, 12-Octadecadienoic (linoleliadic) methyl
ester and trans-11-Vaccenic methyl ester, were used. Sample
fatty acid composition was compared with standard fatty acid
composition and percentages were calculated by normalization
of peak areas. Fatty acid chromatograms of each biryani variant
is given in Fig.2, and mean ± SD of all variations together is given
in Table.2.
Estimation of amino acids: Amino acid content was estimated as
described by Wang et al. (2010). The samples were hydrolyzed
by a standardized procedure for 22 h at 110 °C. After hydrolysis,
the mixture was ltered and evaporated to dryness under
vacuum. The hydrolysates were reconstituted with mobile phase
and was further ltered through a 0.50-μm pore-size membrane
(Millipore, Madrid, Spain). The analysis was performed
on an Agilent 1260 Innity HPLC system, equipped with a
μ-degasser (G1379B), 1260 binary pump (G1312B), 1260 standard
autosampler (G1329B), 1260 thermostated column compartment
(G1316A), 1260 diode array and multiple wavelength detector
(G1315C), and a Zorbax Eclipse-AAA column (250 mm x 4.6 mm,
L x ID) particle size 5μm) (Agilent Technologies, Santa Clara, CA).
The hydrolyzed samples were automatically derivatised with
OPA (o-phthalaldehyde for primary amino acids) and FMOC
(9- uorenylmethyl chloroformate (FMOC) for secondary amino
acids) by programming the auto sampler. After derivatisation,
0.5μl of each sample was injected into a Zorbax Eclipse-AAA
column at 55 °C, with detection at λ1 = 338 nm and λ2 = 262 nm.
The separation was performed at a ow rate of 0.7ml/min. The
amounts of individual amino acids were expressed as mg/100g
protein in each sample. Amino acid chromatograms of each
biryani variant is given in Fig.3, and mean ± SD of all variations
together is given in Table.3.
Statistical analysis: All the analysis was carried out in triplicates
in all the popular and local brands. General linear model (GLM)
procedure in Statistical Analysis System Software (SAS version
9.1, Statistical Analysis System Institute, Inc. Cary, NC) was used
for all the analysis. Mean, standard deviation and f ratio was
calculated and difference within each nutrient component was
tested at a 95 % condence interval.
RESULTS AND DISCUSSION
The results of nutrient composition of Biryani are presented in
Table 1: Nutrient Composition of Biryani
Nutrient Content Mean ± SD Range
Moisture (g / 100g) 61.04 ± 1.45* 58.61 – 62.02
Ash (g / 100g) 6.03 ± 2.12* 3.90 - 9.16
Protein (g / 100g) 16.54 ± 3.93NS 13.10 – 23.26
Fat (g / 100g) 18.30 ± 2.90NS 13.19 – 20.03
Fiber (g / 100g) 1.06 ± 0.22* 0.69 – 1.24
Carbohydrates (g / 100g) 50.96 ± 6.58* 41.02 – 58.82
Energy (K. Cal / 100g) 434.656 ± 13.76 415.87 – 447.59
The f-ratio value is 60.80. The p-value is < .00001. The result is
signicant at p < .01.
The results indicate that moisture content of biryani ranged
between 58.61 to 62.02 g/100g, indicating good moistness in the
sample. Ash content of Biryani content ranged between 3.90 to
9.16g/100g, while crude ber was between 0.69 to 1.24g/100g.
Protein and fat content ranged between 13.10 to 23.26g/100g
and 13.19 to 20.03g/100g respectively. Energy content of
Biryani was between 415.87 to 447.59 Kcal/100g, indicating
that Biryani is a very energy dense food. Satija et al. (2015) in a
study on comparison of food portions consumed between obese
and normal-weight individuals reported that obese people
consumed larger portions of carbohydrates (phulkas, chapatis,
dosas, biryani), fats (chicken fry) etc. Popkin (2001) predicted
that fats, simple sugars, processed foods and animal products
will become the predominant sources of energy in developing
countries as wealth increases. Energy dense (415.87 to 447.59
Kcal/100g) foods like biryani could become a cause for obesity
too, if consumed on at frequent intervals. Various studies by
Vijayapushpam et al. (2003); Keshari and Mishra, (2016); Vaida,
(2013) reported that more than 75% of households in Hyderabad
consume processed and convenience foods (which includes
Biryani consumption), for various reasons like convenience,
time saving, disappearance of joint families and joint kitchens,
dual responsibilities of mothers, constrain on resources, frequent
eating in restaurants, online food purchases etc. Consumption of
fast foods from pizzas to biryani was 59% among adolescents,
21% among children in Hyderabad (Raghunath et al. 2007) and
that the consumption of meals outside home has doubled in the
past decade (Grifths and Bentley, 2001).
Results of fatty acids prole of the biryani samples (Table.2
and Fig.1) tested show that the total saturated fat (%) content
was 37.08 ± 9.44 with highest amount of Palmitic Acid (C16:0),
followed by stearic acid (C18:0). The unsaturated fat content was
61.64 ± 9.61 with dominant fatty acids like Oleic Acid (C18:1n9cis)
and Linoleic Acid (C18:2n6cis).
Table 2: Fatty Acid Composition of Biryani
Fat & Fatty Acid Fatty Acid Mean ± SD
Total Fat (%) -- 18.30 ± 2.90
Lauric Acid C12:0 0.15 ± 0.15
Myristic Acid C14:0 1.58 ± 1.11
Pentadecanoic Acid C15:0 0.16 ± 0.18
Palmitic Acid C16:0 27.52 ± 8.82
Palmitoleic acid C16:1 1.20 ± 1.07
Heptadecanoic acid C17:0 0.28 ±0.27
Stearic Acid C18:0 6.20 ± 2.04
Oleic Acid C18:1n9cis 33.37 ± 8.48
Elaidic Acid C18:1,n9 trans 1.16 ± 0.27
Linoleic Acid C18:2n6cis 27.56 ± 15.02
Linolelidic acid C18:2,n6Trans 0.13 ± 0.13
α-Linolenic acid C18:3 0.34 ± 0.13
Arachidic Acid C20:0 0.30 ± 0.05
Docosadienoic Acid C22:2 0.08 ± 0.17
26

J. Meat Sci. 2019, 14 (1&2)
Trans fats like Elaidic Acid (C18:1, n9 trans) and Linolelidic acid
(C18:2, n6Trans) were present to an extent of 1.28 ± 0.35%. There
was presence of trace amounts of fatty acids like Pentadecanoic
acid (a rare saturated fatty acid present in hydrogenated
mutton fat), Palmitoleic acid, (omega-7 monounsaturated fatty
acid biosynthesized from palmitic acid) and Docosadienoic
acid (natural ω-6 PUFA, known as an agonist of free fatty acid
receptor 4/GPR120, which strongly inhibits secretion of ghrelin)
(Lu et al. 2012). Grehlin is known as ‘hunger hormone’, as it
stimulates appetite, increases food intake and promotes fat
storage. Cummings et al. (2001) reported that, ghrelin when
administered to humans increased food intake by up to 30%
through its action on hypothalamus, an area of the brain crucial
in the control of appetite. Presence of these fatty acids in trace
amounts could be one among many reasons for obesity and other
weight gain associated health issues, among biryani consumers.
oils and highly processed food in Indian diets (Meenakshi, 2016,
Law et al. 2019), with more apparent changes identied in urban
India (Luhar et al. 2018, Baker., 2014; Moodie et al. 2013; Thow
et al. 2016). With the rapid growth of the modern global food
retail sector, the consumption of packaged and processed foods
has become more common in much of the world (Popkin, 2014),
with biryani being one of the most purchased processed food
commodity. Sudershan and Subba Rao, (2008) reported that
biryani is healthier than any junk food and young generation
prefers to eat Biryani for its cooked meat in rice of homogenous
avor in aromatic meat broth, spices and sweet avors. However
moderation in consumption of the delicacy is always equated
with better health.
Table 3: Amino acid composition of Biryani samples
Amino Acid (g/100gms) Mean ± SD
L-Alanine 2.36 ± 1.10
L-Arginine 0.44 ± 0.15
L-Aspartic acid 3.55 ± 3.17
L-Cystine 1.87 ± 1.27
L-Glutamic acid 9.79 ± 6.94
L-Glycine 4.32 ± 1.91
L-Histidine 1.52 ± 0.68
L-Isoleucine 1.91 ± 1.25
L-Leucine 1.84 ± 1.48
L-Lysine 3.80 ± 2.28
L-Methionine 2.40 ± 1.85
L-Phenylalanine 1.27 ± 0.70
L-Proline 4.98 ± 5.40
L-Serine 2.31 ± 1.46
L-Threonine 2.01 ± 1.50
L-Tyrosine 6.48 ± 4.67
L-Valine 1.64 ± 0.76
CONCLUSION
Consumption of high levels of energy and fats have been
associated with increased risk of diet-related non-communicable
diseases like obesity and coronary heart disease etc. In 2018-
2019, biryani was most ordered (once every 3.5 seconds)
online through food apps in India, with highest demand for
Hyderabadi biryani. The results indicate that biryani is energy
dense food with high calories and fat, along with essential amino
acids. Consumption of such energy dense foods frequently can
lead problems associated with weigh gain and related health
issues. Hence the classic delicacy “Biryani” may be consumed in
moderation for better health.
ACKNOWLEDGEMENTS: The authors acknowledge the
nancial support of Professor Jayashankar Telangana State
Agricultural University and infrastructure facilities of MFPI
– Quality Control Laboratory, PJTS Agricultural University,
Hyderabad for conducting the study.
COMPETING INTERESTS: The authors have no known
competing interests.
ETHICS STATEMENT: Not applicable
4/GPR120, which strongly inhibits secretion of ghrelin) (Lu et al. 2012). Grehlin is known as
‘hunger hormone’, as it stimulates appetite, increases food intake and promotes fat storage.
Cummings et al. (2001) reported that, ghrelin when administered to humans increased food
intake by up to 30% through its action on hypothalamus, an area of the brain crucial in the
control of appetite. Presence of these fatty acids in trace amounts could be one among many
reasons for obesity and other weight gain associated health issues, among biryani consumers.
Fig. 1: Total Fatty Acid Composition of the Biryani samples
The biryani samples contained essential amino acids, which the human body cannot
synthesize like Leucine, Lysine, Methionine, Phenylalanine, Threonine and Valine in the
range of 1.27 ± 0.70 to 3.80 ± 2.28 g/100gms (Table 3). Semi-essential amino acids
like cysteine, tyrosine, and arginine are present in the range of 0.44 ± 0.15 to 6.48 ± 4.67
g/100gms. During formulations of protein rich food products, biological value of the proteins
depends on the balance of amino acid (Gorissen et al. 2018). The biryani samples are a good
source of essential amino acids, due to the presence of meat as a major source of protein. The
pattern of meat consumption in India depends considerably on culture, tradition and
urbanization (Devi et al. 2014), and a study by Thammi Raju and Suryanarayana, (2005)
reported that meat consumption patterns of Andhra Pradesh, India revealed that the most
preferred meat was chicken (50.0%), followed by mutton (25.0%) and fish (25.0%) in forms
of curry, fry or biryani. A study by Kiran et al. (2018) reported that preference of consumer
towards gravy type, dry type and biryani type product was found to be 55%, 18.5% and
26.5% respectively. Gravy type product was most preferred, followed by biryani type and dry
type meat products.
Energy-dense foods like biryani are often high in refined grains and added fats (Kant and
Graubard, 2005), are palatable, affordable, and convenient. However, they are associated
with increased energy intakes and poor diet quality on frequent consumption. Additionally,
energy-dense diets may contribute to insulin resistance by their higher levels of saturated fats,
which have been shown to be related to impaired insulin sensitivity (Ledikwe et al. 2006;
Jason et al. 2007). In recent decades, researchers have observed an increased intake of sugar,
oils and highly processed food in Indian diets (Meenakshi, 2016, Law et al. 2019), with more
apparent changes identified in urban India (Luhar et al. 2018, Baker., 2014; Moodie et al.
2013; Thow et al. 2016). With the rapid growth of the modern global food retail sector, the
consumption of packaged and processed foods has become more common in much of the
The biryani samples contained essential amino acids, which the
human body cannot synthesize like Leucine, Lysine, Methionine,
Phenylalanine, Threonine and Valine in the range of 1.27 ± 0.70
to 3.80 ± 2.28 g/100gms (Table 3). Semi-essential amino acids like
cysteine, tyrosine, and arginine are present in the range of 0.44 ±
0.15 to 6.48 ± 4.67 g/100gms. During formulations of protein rich
food products, biological value of the proteins depends on the
balance of amino acid (Gorissen et al. 2018). The biryani samples
are a good source of essential amino acids, due to the presence
of meat as a major source of protein. The pattern of meat
consumption in India depends considerably on culture, tradition
and urbanization (Devi et al. 2014), and a study by Thammi Raju
and Suryanarayana, (2005) reported that meat consumption
patterns of Andhra Pradesh, India revealed that the most
preferred meat was chicken (50.0%), followed by mutton (25.0%)
and sh (25.0%) in forms of curry, fry or biryani. A study by
Kiran et al. (2018) reported that preference of consumer towards
gravy type, dry type and biryani type product was found to be
55%, 18.5% and 26.5% respectively. Gravy type product was most
preferred, followed by biryani type and dry type meat products.
Energy-dense foods like biryani are often high in rened grains
and added fats (Kant and Graubard, 2005), are palatable,
affordable, and convenient. However, they are associated with
increased energy intakes and poor diet quality on frequent
consumption. Additionally, energy-dense diets may contribute
to insulin resistance by their higher levels of saturated fats,
which have been shown to be related to impaired insulin
sensitivity (Ledikwe et al. 2006; Jason et al. 2007). In recent
decades, researchers have observed an increased intake of sugar,
Fig. 1: Total fatty acid composition of the biryani samples
27

J. Meat Sci. 2019, 14 (1&2)
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