The purpose of the study was to elucidate the effect of preparation methods hard-boiled half-boiled & raw on the digestibility of protein and the amino acid composition as well as the protein quality of nutrient enriched Malaysian eggs. The amino acid content was determined using HPLC. All The essential and the non-essential amino acids as well as the individual amino acid was significantly increased as result of half-boiled and decrease as result of hardboiled methods. The PH value of hard-boiled, half-boiled & raw were 7.03±0.09, 6.795±0.06, 7.305±0.13 respectively, whereas the casein scores 5.53±0.04 as the lowest PH value. In vitro digestibility of protein value of hard-boiled, half-boiled & raw were 76.24±2.8, 81.54±1.8, 70.03±4.4 respectively, whereas the casein scores 99.08±2.4 as the highest digestibility value. Among the eggs samples, half-boiled had the highest digestibility at 81.54±1.8, followed by hard-boiled at 76.24±2.8. Whereas, the raw egg had the lowest digestibility value at 70.03±4.4. Based on these results there were significant differences (p < 0.05) among the egg samples compare to casein.

Bacillus cereus is a ubiquitous foodborne pathogen, can cause food poisoning, leading to infections, have two major types of food poisoning emetic and diarrheal. Foods rich in protein such as meat are associated with foodborne outbreaks of diarrhea caused by B. cereus. The aim of this study is to isolate and identify B. cereus from ready to eat (RTE) meat curry from restaurants in Malaysia and to detect hblD pathogenic gene of B. cereus isolates. Mannitol egg yolk polymyxin agar was used as a selective isolation medium. Commercially available kits and boiling methods were used for DNA extraction, samples acquired from restaurants were examined for the presence of Hemolysin BL gene by polymerase chain reaction (PCR). Among all isolates, twenty-four of B. cereus isolates detected for HBL enterotoxin production by the discontinuous pattern on HBL sheep blood agar then confirmed by biochemical tests. More than 58.33 % of the isolate showed discontinuous hemolysis pattern on HBl blood agar and 29.16% of the samples were shown positive for hblD gene that can cause diarrhea with the size of 807bp on gel. This study demonstrated that RTE meat curry was a potential source for entero-toxigenic B. cereus and the presence of the hblD toxin genes for the HBL complex in the isolates tested were highly associated. Therefore, these meat curry isolates should be regarded as potential toxin producers.