Introduction

Hamburger patties are made with ground beef and came in a vanity of
types and sizes. A great source of protein, red net also contains fat. However,
beef naturally contains no carbohydrates, which makes it on effective addition
to low carb diets. The U.S Department of Agriculture (USDA) recommends
adults eat between 5 and 6.5 oz. equivalents ot meat and beans a day, with the
specific amount dependent on age. Including hamburger patties in your diet can
help meet this recommendations.
For content greatly affects the total amount of colons in a hamburger
patty. One 3 oz. patty can vary from 236 colons (75 % dan meat) to 145 colones
(95 % dan meat). The colonies are exclusively from fat (g colonies per gram)
and protein (4 colonies per gram). Fat content ranges from 16g of fat (75% dan
meat) to 6g of fat (95 % dan meat) per 3oz. serving. The majority of fat in red
meat is from saturated fat and monounsaturated fat. Beef naturally contains
lower amount of polyunsaturated fat and extremely small amounts of trans fat.
Red meat is also high in Cholesterol. Ground beef is high in niacin,Vitamin B6,
and Vitamin B12. These vitamins play key roles in energy metabolism. Red
meat is high in iron, phosphorus, zinc, and selenium. Iron is vital to oxygen
transport. Phosphorus plays a role in tooth and bone formation. Zinc is impotant
in cell metabolism. Selenium helps enzymes fuction.
Burgers have been a favourite in the US for more than a century, and
ground beef has long been a staple, versatile and convenient foe time squeezed
consumers.
Burger popularity move to new height over the past decades, especially
when low-carb, high protein dieting began to gain traction in 2003 and ’04.
In recent decades the life style and eating habits of American have
changed. People now depends on fast-food restaurants and convenience foods
for a large portion of their daily meals. The number of franchised restaurants in
the US increased from about 36,300 to 66,000 from 1974 to 1979 (Anon, 1979.
Many on these restaurant convenience food rely upon ground beef as a major
protein and nutrients sauce.
In years, beef consumption has shown contiguous growth. Much
of this growth is related to the sector of frozen meat products, especially burgers.
The consumption of these meat products has increased so much that one single
“fast food” network sells more than 100 billion. Hamburgers annualy
worldwide at a rate of 75 burgers per second (Spencer et.al 2005).
The popularity on hamburgers has in its favourable sensory
characteristics, practically and high content of protein with high biological
value, vitamins and minerals, which has transformed it into a habitually
consumed in many countries ( Ramadhan et.al 2001).
There are common is that the American hamburger borrowed its name
from a dish called “ Hamburger Style Beef” or hamburger steak “which arrived
in the United States from the German City of Hamburger in the 19th Century.
According to Bastos Sabrina, (2013) research talks about Alternative Fat
and the substitution to the origin beef patty. Substitutes based on green banana
differed from others, resulting in a higher yield of burgers and outer-holding
capacity during cooking, besides having lower toughness and less shrinkage.
The sensory acceptance test for untrained consumers suggest that the flour of
peel and pulp of green banana, and oatmeal flour are excellent choices for fat-
substitution in beef burger. Although fat contributes to a series of physical and
sensory attributes such as softness, juiciness and yield, it is possible to reduce
the lipid content in beef burgers without depreciating the quality of food though
the use of the following fat substitutes, oat flour. Apple peel flour, green banana
pulp flour, green banana peel flour and green banana pulp.

Monggo or Mung beans ( Vigna radiata are small green beans that belong
to the legume family. Mung beans are high in important vitamins, minerals,
protein and fiber. Spourted mung beans contain fewer calories but have more
antioxidants which may reduce your risk of chrone diseases such as heart
disease, diabetes and certain cancer. However, more human-based research is
needed before making health recommendations. Mung beans may help lower
blood pressure. Good source of potassium, magnesium and fiber which have
been linked to lower blood pressure levels in adults with or without high blood
pressure. Mung beans are high in nutrients and antioxidant, wchich may provide
health benefits. However, chicken is often describe as high-quality protein
source because it contains all nine of the essentials amino acid, making it a
complete protein. It is also easily digested by the body because it is low in
collagen, a connective protein that makes tougher meals, like steak harder to
digest. The exact amount of protein in chicken depends on the cut and whether
the meat is white or dark. High-quality protein is often hailed for its ability to
help with weight loss and weight maintenance. High-protein diets have been
connected to improve metabolism decreases in appetite and a lower calone
intake overall. According to a report published in American Journal of Clinical
Nutrition in April 2015, protein can help prompt weight loss while also helping
to preserve lean muscle mass.
Monggo-chicken patty has been an inexpensive, versatile, and easily
prepared item compared to beef patty or the original patty. An alternative
Monggo-chicken patty could consider, combination of chicken and monggo.
Since beef usually is more expensive than Monggo; monggo blending with
chicken could result in less expensive product and increase ground monggo
angd chicken supplies. The consumer acceptability of such a mixed chicken and
monggo product would be great importance.
Therefore, this study was designed to study alternative patties that are
acceptable to the consumers. Aim to study the characteristics of Monggo patty,
such as taste, smell, texture, appearance, and color.
Objective of the study:
1.) To study the Alternative patties that acceptable to the
consumer.
2.) To aim the characteristics of Monggo-chicken patty in order
to its appearance, taste, texture, aroma, and color.
3.) To develop a type of burger patty using Monggo-chicken patty
as substitute.
4.) To examine the important vitamins that contains in Monggo
and Chicken.
Result and Discussion

Appearance
DATA
To 5.05
5.06
5.04
5.02
5
T1 5.00 4.98
4.96
TO T1

TO T1

Table 1.
It shows in the table that in to which is the original patty burger has a mean of
5.05 while in T1 which is the monggo chicken patty has 5.00 mean. In overall appearance
is acceptable because it has both a legend of “like slightly” , therefore original patty is
much good.

DATA
T
4.9
4.85
4.8
4.75
4.7
TO T1

TO T1