INGREDIENTS:
1. Wheat flour
2. Sugar
3. Mung beans
4. Fried onion
5. Lard
6. Salt
METABOLISM INVOLVED:
Carbohydrate Metabolism
Carbohydrate is the main content in the tambun biscuits. Carbohydrate itself needs to be broken down into simpler molecules before it can be digested into our body. The more complex the carbohydrate molecule, the longer time it takes for the digestive system in our body to break down the molecules. During the consumption of the tambun biscuit, the digestion of the carbohydrates begins in the mouth. Amylase is an enzyme which can break down the complex carbohydrates into simpler form. As it continues to the stomach, the process slows down a bit. Later on, carbohydrates molecules are broken down into simple sugars; sucrose, lactose and maltose. These processes are done by the enzyme secreted by the pancreas into the duodenum. In order for easier absorption the intestine secretes enzymes to break down maltose, lactose and sucrose into even smaller molecules which later converted to glucose. Glucose is absorbed into the bloodstream through the walls of the intestine and then taken to the liver for storage or distributed to cells for energy (C. Anne, 2007).
Lipid Metabolism
During lipid metabolism, lipids are usually digested as triglycerides. These triglycerides are broken down into smaller molecules due to the disability of the intestine to absorbed triglycerides. Pancreas will secrete an enzyme called lipase to break down triglycerides. In the liver, bile is produced and it is stored in the gallbladder which then enters the duodenum through the bile duct. Bile are able to emulsifies fats, dispersing them into small droplets. The emulsification of fats accelerates lipase to break down fat molecules (C. Anne, 2007).
Protein Metabolism
Tambun biscuit do contain protein. When dietary protein is consumed, it is broken down into amino acids and polypeptides in the stomach by enzymes known as proteases. The process start off when pepsinogen is converted to pepsin with the help of HCl (hydrochloric acid). Chymotrypsin and trypsin are enzymes used to break down protein in the intestine. Amino acids are then absorbed by the gastrointestinal tract (Wikipedia.org, 2009).
PHYSIOLOGICAL BENEFITS:
Wheat flour
It is an excellent source of complex carbohydrates. Its health benefits are very impressive as it contains many types of vitamin (Vitamin B1, B2, B3, E, and folic acid) and minerals (magnesium, calcium, phosphorus, zinc, copper and iron) and yet it is a good source of dietary fiber. The most important is it contains antioxidants such as phenolics but phenolics in fruits and whole grain is different.
Besides from all the nutrients it contain, it also reduce the risk of Heart Disease, Obesity, Cancers and avoid gallstones. Wheat helps by decreasing cholesterol levels, blood pressure and blood coagulation. It helps in caloric reduction because of the high fiber content and the complex carbohydrates keep body energized throughout whole day. Insoluble fiber helps to avoid gallstones because it speeds up the intestinal transit time and decrease the secretion of bile acids. Lignans, phytonutrient found in wheat thought to protect against cancers and heart disease. Lastly, it also helps to regulate blood glucose levels in people with diabetes as carbohydrates from whole grains are digested and enter the bloodstream more slowly and magnesium which is rich in wheat is a co-factor for more than 300 enzymes include the enzymes for glucose and insulin secretion.
Onion
A source of phenolics, magnesium, calcium, sodium, sulphur, phosphorus , iron, essential oils, ascorbic acid and vitamins A and B. Besides, it is a good source of fructo-oligosaccharodes which stimulate growth of healthy bacteria and suppress the growth of harmful bacteria in colon. Therefore, it can also reduce risk tumors in the colon.
Onions have several medical effects such as to treat colds, coughs, bacterial infections, asthma, poor appetite, prevention of atherosclerosis which is even confirmed by World Health Organization (WHO). As onion can decrease bronchial spasms and allergy-induced bronchial constriction due to the high vitamin C content, an antioxidant and anti-inflammatory (Adnani, S., 2006) (Kessman, S., 2006).
Onions contain Flavonoids, an anticlotting agent with fibrinolytic activity which can suppress platelet-clumping. Flavanoids of onions is closely correlates with their sulphur content (Craig, W., 2008). Furthermore, it can also help in several diseases such Cardiovascular and Cancer. Sulfides in onion can lower blood lipids and blood pressure from increasing the High-density lipoprotein’s (HDL) level and lowering the Low-density lipoprotein’s (LDL) levels and Flavonoids in onion provides protection against cardiovascular disease.
Green Gram or Mung Beans
It is an excellent source of complex carbohydrate and cholesterol lowering fiber also best source of antioxidant among most of the foods. It is rich in folic acid and molybdenum and also source of phosphorus, iron, protein, magnesium, manganese, potassium and Vitamin B1and B2. It is low in fat but high in protein compare to grains. When it combined with grains, it forms a complete protein and contains many nutrients and phytochemicals.
Similar with wheat flour and onion, it also helps in lowering cholesterol levels, blood glucose control, reduce risk of cancers specially breast cancer and reduce risk of heart disease. The folic acid or vitamin B6 helps in lowering levels of amino acids, homocysteine which is an intermediate product in methylation cycle. Elevated blood levels of homocycteine are risk factor for heart disease and stroke.
Lard
Lard is a alternative to hydrogenated oil. Trans fatty acids can be formed during hydrogenation of oils. Trans fatty acids tends to raise total blood cholesterol levels and LDL cholesterol and lower the HDL cholesterol when used instead of cis trans fatty acids or natural oil. This provides a harmful effect to the body.
MODIFICATIONS:
As lard contributes to the high fat content in the tambun biscuits, we suggest that using vegan shortening instead of lard would have more health benefits. Substituting lard also enables vegetarians and Muslim consumers to purchase the tambun biscuit as lard is made from the pig fat. Lard contains a high fat content compared to butter or even vegetable shortening. Using vegetable shortening is better due to the absence of trans fatty acids in the shortening. Shortening also contains lesser saturated fat than lard and butter and it is also free from cholesterol. In short, vegetable shortening also helps to lower the percentage of heart diseases.
REFERENCES:
Adnani, S., 2006. Health Benefits of Onion [online]. Available from: http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-onion.html [Accessed on 26 Feb 2009]
Anne, C., 2007. Digestion of Carbs. [Online]. Available from: http://www.annecollins.com/digestion-of-carbohydrate.htm [Accessed 24 February 2009]
Chinese Food Recipes, 2008. Beans and Theirs Medicinal Properties [online]. Available from: http://www.chinesefood-recipes.com/food_articles/beans_medicinal_properties.php [Accessed on 25 Feb 2009]
Craig, W., 2008. Onions are Benefits for Your Health [online]. Andrews University. Available from: http://www.vegetarian-nutrition.info/updates/onions.php [Accessed on 25 Feb 2009]
Gaudichon, C., Bos, C., Morens, C., Petzke, K. J., Mariotti, F., Everwand, J., Benamouzig, R., Dare, S., Tome, D., Metges, C. C., 2002. Ileal losses of nitrogen and amino acids in humans and their importance to the assessment of amino acid requirements. [Online]. Available from: http://en.wikipedia.org/wiki/Protein_in_nutrition#cite_ref-5 [Accessed 24 February 2009]
Holisticas, M., 2008. The Health Benefits of Common Beans [online]. Available from: http://www.mujeresholisticas.com/art68e.html [Accessed on 25 Feb 2009]
Kessman, S., 2006. Nutrition and Health Benefits of Onion [online]. Available from: http://www.associatedcontent.com/article/66208/nutrition_and_health_benefits_of_onions.html?cat=22 [Accessed on 25 Feb 2009]
Mateljan, G., 2009. Whole Wheat [online]. Available from: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=66 [Accessed on 26 Feb 2009]
Tsang, G., 2007. Whole Grain Guide [online]. Healthcastle Nutrition Inc. Available from: http://www.healthcastle.com/whole-grains.shtml [Accessed on 25 Feb 2009]
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