Analysis of nutritional components and essential amino acids of Korean traditional porridge

ABSTRACT

Adequate intake of foods composed of proteins may be necessary for the elderly. This study aimed to analyze the nutritional components of traditional porridge based on the recipe of traditional Korean literature, Jeungbo sallim gyeongj, focusing on chicken porridge, Uyang (beef stomach) porridge, and carp porridge. We analyzed their general nutritional and essential amino acid components, showing that chicken porridge, Uyang porridge, and carp porridge were all nutritionally excellent, but essential amino acids and branched-chain amino acids were the highest in chicken porridge among the three types of porridges. As a result, chicken porridge can be the most suitable for the health of the elderly in the time of COVID-19. In conclusion, this study revealed that traditional porridge based on the recipe of Jeungbo sallim gyeongj could be a nutritionally high-quality source of essential amino acids for the elderly, which can help maintain immunity and muscle strength in the elderly.

KEYWORDS:

• Porridge
• nutrition
• protein
• amino acids
• elderly

1. Introduction

COVID-19 highlights how essential a healthy eating pattern is to strengthen our immune system, since a healthy diet can assist patients impaired with COVID-19 to recover and improve clinical outcomes in certain regions of the planet or regions with characteristic cuisines (Das et al., 2021). The nutritional status of the elderly can be regarded as a contributing factor to the emergence or prevention of viral infectious diseases, and that oral utilization of proteins may improve resistance to COVID-19 (Nejati et al., 2021). Proteins are kinds of macromolecules made up of amino acid units performing various vital functions in the body, acting as antibodies, enzymes, messengers, transporters, and structural components in the body (Banerjee et al., 2019). Proteins have antiviral properties against both enveloped and naked viruses, inhibiting virus entry into cells by binding to cell receptors (Siqueiros-Cendón et al., 2014). Also, protein supplementation is known to boost the immune system that specifically improves infectious disease surveillance, which suggests that eating protein-rich foods can also help to prevent and treat COVID-19 infections (Li et al., 2007).

Malnutrition is an important public health problem, and nutrition can affect muscle mass, strength, and performance in older adults (Mithal et al., 2013). Moreover, proteins can inhibit the activity of the human enzyme system and eventually can prevent virus replication (Ng et al., 2001), which shows that protein deficiency results in a loss of immune function (Karacabey & Ozdemir, 2012). Protein-energy deficiency is reported to impair the immune function of the human body, leading to an increase in the viral incidence risk by impairing the T-cell system (Chandra, 1997). All extant life employs the same 20 amino acids for protein biosynthesis (Granold et al., 2018).

Amino acids as protein components play important roles in the immune system by affecting the natural macrophages, T lymphocytes, B lymphocytes, and killer cells activation (Kelly & Pearce, 2020; Wang et al., 2015). Branched-chain amino acids (hereafter BCAAs) have been investigated for decades as agents for enhancing muscle protein synthesis in aging (White & Newgard, 2019). Resistance exercise and consumption of increased dietary protein and/or essential amino acids (hereafter EAAs) are known to be the two most potent and safe anabolic stimuli to counteract the loss of muscle mass and strength in sarcopenia (Azhar et al., 2021). As a result, adequate intake of foods composed of proteins, including essential amino acids, may be necessary for maintaining the optimal homeostasis of the elderly during the COVID-19 pandemic (N. Ma & Ma, 2019).

In Korea, ginseng chicken porridge is popular for the diet of the elderly and infirm and as a breakfast food since it is healthy, nutritious, and easily digestible (Jang & Lee, 2012; Shin et al., 2013). Also, rice porridge is a traditional Korean comfort food usually for patients and old people, which is also used as main dish, appetizer, or diet food in Korea (Rhim et al., 2011). Meanwhile, Jeungbo Sallim gyeongje is a traditional Korean farming and cooking guidebook compiled by several authors in 1766, which introduces various traditional Korean porridge recipes, and this study introduces how to make traditional Korean porridge using beef, chicken, and fish, and it compares their nutritional components with a focus on protein (S. Y. Kim, 2014; Syahariza & Yong, 2017). Jeungbo Sallim gyeongje suggests that chicken porridge, beef porridge, and carp porridge are beneficial to the health of the elderly. However, there are few studies that analyze why these three types of porridge are beneficial to the health of the elderly. We cooked three kinds of porridge according to the traditional recipe presented in the Jeungbo Sallim gyeongje, analyzing the general nutritional components and essential amino acid content to see if they could be recommended for the elderly during the COVID-19 pandemic.

2. Materials and methods

2.1. Materials

The rice used in this experiment was purchased from E-Mart in Seoul and was stored at room temperature. In addition, Korean chicken breast, beef stomach, and crucian carp were purchased at the same mart. Table 1 and Figure 1 show the different ingredients added to each porridge.

Figure 1. Main ingredients for each porridge. (a) Chicken, garlic, egg, green onion, ginger and rice, which are ingredients used in the cooking of Chicken porridge; (b) Beef stomach, ginger and rice, which are ingredients used in the cooking of Uyang porridge; (c) Crucian carp, ginger, onion and rice, which are ingredients used for cooking carp porridge.

Table 1. Ingredients quantity.

Category	Chicken	Uyang	Carp
Water	600 ml	600 ml	600 ml
Rice	200 g	200 g	200 g
Main ingredients	60 g chicken	60 g beef stomach	60 g crucian carp
Minor ingredients	1 eggf	3 slices of ginger	2 slices of ginger
	2 slices of ginger	1 tablespoon of salt	2 slices of onion
	5 slices of garlic	1 tablespoon of soy sauce	1 tablespoon of soybean paste
	3 slices of green onion	1 tablespoon of red pepper paste	1 tablespoon of salt
	1 tablespoon of salt	1 tablespoon of black pepper	1 tablespoon soy sauce
	1 tablespoon of soy sauce		1 tablespoon of black pepper
Total weight	920 g	900 g	910 g

2.2. Methods

The manufacturing process of the sample followed the recipe of Jeungbo Sallim gyeongje, but they were cooked under the same conditions to compare the three types of porridge. In this study, after putting 600cc of water in a pot with a diameter of 16 cm, chicken breast, beef stomach, and crucian carp were boiled in hot water (99.6°C±0.3) for 30 minutes. Thereafter, 200 g of rice and 60 g of chicken, beef stomach, and crucian carp were prepared with other minor ingredients, respectively, to cook a total of 910 g(900 ~ 920 g) of one meal portion.

2.3. General component analysis and protein quality evaluation

2.3.1. General component analysis

In this study, moisture, crude protein, crude fat, carbohydrate, crude ash, minerals, vitamins, and calories were measured three times for 10 samples each obtained from chicken porridge, Uyang porridge, and carp porridge, and the mean value of the 30 samples was recorded.

2.3.1.1. Quantification of moisture

In this study, moisture quantification is recorded by measuring the weight of the weighing bottle after cooling it in a desiccator for 30 minutes using a hot air blower (Chosun Science and Machinery Manufacturing). Then, 5 g of the sample was taken and dried with a hair dryer at 60°C (Lee et al., 2011) for 2 hours to measure the weight.

$\begin{array}{rl}& \mathrm{M}\mathrm{o}\mathrm{i}\mathrm{s}\mathrm{t}\mathrm{u}\mathrm{r}\mathrm{e}\mathrm{c}\mathrm{o}\mathrm{n}\mathrm{t}\mathrm{e}\mathrm{n}\mathrm{t}\left(\mathrm{\%}\right)=\\ & \mathrm{W}\mathrm{e}\mathrm{i}\mathrm{g}\mathrm{h}\mathrm{t}\mathrm{o}\mathrm{f}\mathrm{m}\mathrm{o}\mathrm{i}\mathrm{s}\mathrm{t}\mathrm{u}\mathrm{r}\mathrm{e}/\mathrm{W}\mathrm{e}\mathrm{i}\mathrm{g}\mathrm{h}\mathrm{t}\mathrm{o}\mathrm{f}\mathrm{s}\mathrm{a}\mathrm{m}\mathrm{p}\mathrm{l}\mathrm{e}\times 100\end{array}$

2.3.1.2. Crude fat content

The sample was pretreated after hot air drying at 60°C for 48 hours. Then, crude fat was extracted with HSOX-6 (Hanil Labtech, South Korea) using 50 ml of ether. After the extraction time lasted for 50 minutes, the yield of crude fat reached its maximum, followed by a slow declining trend. Rinse time lasted for 25 minutes, then the rinsed sample was dried using a heater at 100°C. Also, interval reduction was performed at intervals of 1 minute. The results are the mean values measured after 3 replicates.

2.3.1.3. Crude protein content

For crude protein content, 0.2 g of a traditional porridge sample was measured using the Auto Digester, HDG-Pro (Hanil Labtech, South Korea), and the total nitrogen content was measured using the Kjeldahl distillation unit, H4127 (Hanil Labtech, South Korea) to determine protein, nitrogen and ammonia content. Also, the value multiplied by the nitrogen coefficient (6.25) was calculated as the protein content, and the mean value derived through a total of three repeated experiments was presented. At this time, the protein content of the sample was calculated by using the AOAC measurement method.

$\mathrm{C}\mathrm{r}\mathrm{u}\mathrm{d}\mathrm{e}\mathrm{p}\mathrm{r}\mathrm{o}\mathrm{t}\mathrm{e}\mathrm{i}\mathrm{n}\left(\mathrm{\%}:\mathrm{g}/100\mathrm{g}\right)=\left(\mathrm{T}1-\mathrm{T}2\right)\times 0.0014\mathrm{g}\times \left[f/\mathrm{s}\mathrm{a}\mathrm{m}\mathrm{p}\mathrm{l}\mathrm{e}\left(\mathrm{g}\right)\right]\times 100\times 6.25$

T1: mL consumed when the distilled sample is titrated with 0.1N HCl

T2: mL consumed when titrated with 0.1N HCl in the blank test

f : factor of 0.1N HCl solution

6.25: nitrogen coefficient of the sample

2.3.1.4. Carbohydrate content

Carbohydrate content was measured on a dry weight basis after subtracting the sum of protein, fat, and ash from dry matter.

2.3.1.5. Crude ash

The empty crucible was exposed to a 600-degree heating environment in the muffle furnace, heated for 3 to 4 hours, and then left to cool in a desiccator. After that, 5 g of the sample was added, and the total weight of the crucible and the sample was measured. The crucible containing the sample was heated in an electric furnace until the sample became gray-white, and then it was cooled in a desiccator to measure the weight. Crude ash content was derived by the following formula.

$\mathrm{C}\mathrm{r}\mathrm{u}\mathrm{d}\mathrm{e}\mathrm{a}\mathrm{s}\mathrm{h}\left(\mathrm{\%}\right)=\mathrm{w}\mathrm{e}\mathrm{i}\mathrm{g}\mathrm{h}\mathrm{t}\mathrm{o}\mathrm{f}\mathrm{a}\mathrm{s}\mathrm{h}/\mathrm{w}\mathrm{e}\mathrm{i}\mathrm{g}\mathrm{h}\mathrm{t}\mathrm{o}\mathrm{f}\mathrm{s}\mathrm{a}\mathrm{m}\mathrm{p}\mathrm{l}\mathrm{e}\times 100$

2.3.1.6. Calories

Caloric values were measured using a conversion caloric coefficient of 4 Kcal/g for carbohydrates and proteins and 9 Kcal/g for fat.

2.3.1.7. Vitamins and mineral

We measured vitamins focusing on B, C, and E groups. Thus, this study used a fluorescence method of high-performance liquid chromatography (Chen et al., 2009). In addition, we used near-infrared spectroscopy to measure the mineral components (iron, calcium, sodium) contained in the porridge used in the experiment (González-Martín et al., 2015).

2.4. Quality assessment for proteins

2.4.1. Analysis of amino acids

It was conducted by Biofood Lab (Seoul, Korea) to measure the content of EAAs in three kinds of porridge. Amino acid analysis was analyzed using HPLC (Hewlett Packard 1100 Series, U.S.A). The sample derivatized with PITC (phenylisothiocyanate) by hydrolysis with adding 6 N-HCl to 30 μL was completely dried and dissolved in solvent A (1.4 mM NaHAc, 0.1% TEA, 6% CH₃CN, pH 6.1). After filtration with a 0.45 μm filter, HPLC analysis was performed. This experiment used the column made by Waters Symmetry C18 (4.6 × 250 mm, 5 μm), and the mobile phase was measured using 60% CH₃CN, and the corresponding flow rate was 1.0 mL/min.

2.5. Data analysis

Data analysis was carried out using SPSS v23.0 software (IBM Corp., Somers, NY, U.S.A). Descriptive statistics were used to summarise and describe variables, such as the mean and standard deviation. In addition, the one-way analysis of variance (ANOVA) was used to determine whether there could be any statistically significance differences among the variables. We also performed Tukey’s Honest Significant Difference (HSD) test that was a post hoc test commonly used to assess the significance of differences among pairs of group means. The significance level was set at 0.05 or 5%.

3. Results

3.1. Evaluation of general ingredients and protein quality

3.1.1. Analysis of general components of porridge

Table 2 shows moisture content, crude fat, crude protein, carbohydrate, crude ash, and calorie of each traditional porridge. The moisture content was the highest in carp porridge (80.10 g), followed by chicken porridge (77.25%), and Uyang porridge (76.34%) (p < .001). The crude fat content per 100 g was the highest in Uyang porridge (4.35 g), followed by chicken porridge (4.30 g) and carp porridge (2.76 g) (p < .001). The crude protein content per 100 g was the highest in chicken porridge (10.2 g), followed by Uyang porridge (4.75 g) and carp porridge (4.59 g) (p < .001). The crude ash content was the highest in chicken porridge (0.48 g), followed by carp porridge (0.31%) and Uyang porridge (0.14%) (p < .001). Calories per 100 g was the highest in Uyang porridge (115.83 Kcal), followed by chicken porridge (110.58Kcal) and carp porridge (92.16 Kcal), which was statistically significant (p < .001). In addition, the above results were all verified in the post-hoc analysis (Tukey’s test). Jang and Lee (2012) analyzed the moisture, crude fat, crude protein, crude carbohydrate, crude ash, and calorie for Ready-to-eat (RTE) ginseng chicken porridge, which were approximately 84.3, 1.6, 6.6, 7.0, and 0.5%, and 68.8kcal/100 g, respectively. The difference in the analysis for the general components of chicken porridge can be due to the type of chicken used, and the additives added.

Table 2. Comparison of macronutrient components of traditional porridge.

Category	Chicken porridge^a	Uyang porridge^b	Carp porridge^c	F-value	p-value	Tukey’s test
Moisture (g/100 g)	77.25 ± 0.92	76.34 ± 0.9	80.1 ± 0.13	9,558.57	< .001	c> a > b
Crude fat (g/100 g)	4.30 ± 0.03	4.35 ± 0.04	2.76 ± 0.01	34,433.49	< .001	b> a > c
Crude protein (g/100 g)	10.2 ± 0.08	4.75 ± 0.02	4.59 ± 0.03	129,273.32	< .001	a> b > c
Carbohydrate (g/100 g)	7.77 ± 0.13	14.43 ± 0.18	12.24 ± 0.12	15,392.69	< .001	b> c > a
Crude ash (g/100 g)	0.48 ± 0.01	0.14 ± 0.01	0.31 ± 0.01	8,191.58	< .001	a> c > b
Calorie (Kcal/100 g)	110.58 ± 1.19	115.83 ± 1.03	92.16 ± 0.13	4,185.78	< .001	b> a > c

Table 3 presents the micronutrients of vitamins B and C, iron, calcium, and sodium in traditional porridge. Vitamin B₃ per 100 g was measured to be 2.44 mg in chicken porridge and 0.37 mg in carp porridge while it was not detected at all in Uyang porridge (p < .001). Vitamin B₆, Vitamin B₉, and Vitamin C were not detected in all three porridges, and it is presumed that most of them were destroyed during the heating process. In particular, as vitamin C can be destroyed by heat, it was not detected in any porridge (Kon & Watson, 1936). However, vitamin E per 100 g was found to be 1.15 mg in Uyang porridge and 0.45 mg in carp porridge (p < .001). Vitamin E is relatively stable below 100 C but can be destroyed at higher temperatures (Chauhan et al., 2015). Iron per 100 g was the highest in chicken porridge (0.35 mg), followed by Uyang porridge (0.24 mg) and carp porridge (0.22 mg) (p < .001). Calcium content per 100 g was the highest in chicken porridge (15.91 mg), followed by carp porridge (8.99 mg) and Uyang porridge (8.74 mg) (p < .001). The sodium content per 100 g was the highest in Uyang porridge (84.01 mg), followed by chicken porridge (52.68 mg) and carp porridge (40.69 mg) (p < .001).

Table 3. Comparison of micronutrient composition of traditional porridge.

Category	Chicken porridge^a	Uyang porridge^b	Carp porridge^c	F-value	p-value	Tukey’s test
Vitamin B3(mg/100 g)	2.44 ± 0.07	0	0.37 ± 0.01	33,152.41	< .001	a> c > b
Vitamin B6(mg/100 g)	0	0	0	(-)	(-)	(-)
Vitamin B9(mg/100 g)	0	0	0	(-)	(-)	(-)
Vitamin C(mg/100 g)	0	0	0	(-)	(-)	(-)
Vitamin E(mg/100 g)	0	1.15 ± 0.01	0.45 ± 0.01	157,698.08	< .001	b> c > a
Fe(mg/100 g)	0.35 ± 0.01	0.24 ± 0.01	0.22 ± 0.01	1,352.29	< .001	a> b > c
Ca(mg/100 g)	15.91 ± 0.31	8.74 ± 0.02	8.99 ± 0.05	111,954.78	< .001	a> c > b
Na(mg/100 g)	52.68 ± 0.15	84.01 ± 0.13	40.69 ± 0.11	884,178.09	< .001	b> a > c

3.1.2. Protein quality evaluation

3.1.2.1. Analysis of the composition of amino acids

This study analyzed the essential amino acids contained in chicken porridge, Uyang porridge, and carp porridge, and the results are shown in Table 4. The total essential amino acids (EEAs) content per 100 g was the highest in chicken porridge (3,185.9 mg/100 g), followed by carp porridge (1,445.8 mg/100 g), and Uyang porridge (1,339.5 mg/100 g) (F = 51.56, p < .001). The study shows that chicken porridge contains significantly more protein than Uyang porridge or carp porridge, which supports the findings of Azzolino et. al (2020). However, the post hoc test showed no statistically significant difference between the contents of total EEAs between Uyang porridge and carp porridge (p = .987). Leucine, lysine and valine accounted for nearly half of the total EEAs in the three types of porridge. The main EAAs contained in chicken porridge were lysine (22.3%), leucine (20.1%) and phenyl alanine (13.6%). In addition, the EAAs mainly contained in Uyang porridge were leucine (25.1%), lysine (20.8%), and valine (14.6%), and those in carp porridge included lysine (23.5%), lysine (22.1%), and phenylalanine (12.9%). On the other hand, the total content of BCAAs was the highest in chicken porridge (1323.3 mg/100 g), followed by Uyang porridge (653.3 mg/100 g) and carp porridge (626.4 mg/100 g) (F = 34.44, p < .001). However, the post hoc test showed no statistically significant difference between the contents of total BCAAs between Uyang porridge and carp porridge (p = .963).

Table 4. Essential amino acids among the porridge.

Category	Chicken porridge^a (%)	Uyang porridge^b(%)	Carp porridge^c (%)	F-value	p-value	Tukey’s test
Iso-leucine	324.4 ± 0.41(10.2)	146.0 ± 0.75(10.9)	141.0 ± 1.04(9.8)	50,046.57	< .001	a> b > c
Leucine	639.3 ± 1.21(20.1)	335.6 ± 1.08(25.1)	318.8 ± 0.74(22.1)	164,171.23	< .001	a> b > c
Valine	359.6 ± 0.67(11.3)	171.7 ± 0.82(12.8)	166.6 ± 0.82(11.5)	59,831.12	< .001	a> b > c
Methionine	157.3 ± 0.64(4.9)	35.3 ± 0.84(2.6)	56.1 ± 0.82(3.9)	19,216.79	< .001	a> c > b
Phenyl alanine	353.3 ± 0.79(11.1)	182.8 ± 0.84(13.6)	186.8 ± 1.05(12.9)	58,951.63	< .001	a> c >b
Threonine	258.8 ± 0.79(8.1)	95.7 ± 0.67(6.4)	86.3 ± 0.83(5.9)	45,732.52	< .001	a> b > c
Tryptophan	148.4 ± 0.93(4.7)	36.5 ± 1.02(1.2)	39.2 ± 0.86(2.7)	32,237.29	< .001	a> c > b
Lysine	712.3 ± 1.64(22.3)	278.0 ± 1.82(20.8)	340.1 ± 1.46(23.5)	379,358.48	< .001	a> c > b
Histidine	232.5 ± 0.82(7.3)	87.9 ± 0.84(6.6)	11.1 ± 0.86(7.7)	246,688.36	< .001	a> b > c
Total EAAs	3,185.9(100)	1,339.5 (100)	1,445.8 (100)	51.56	< .001	a> b = c

Unit: mg/100 g.

3.2. Discussion

This study integrates the information of Korean traditional porridge that is transmitted in the old literature, Jeungbo sallim gyeongje. This ancient Korean document published in 1766 shows the recipes for 20 kinds of traditional Korean porridge (S. Y. Kim, 2014). This study analyzed the nutritional and essential amino acid components of chicken porridge, Uyang porridge, and carp porridge, which are known to be good for the health of the elderly, among 20 traditional porridges presented in Jeungbo sallim gyeongje. According to the results, the protein content of chicken porridge of the same weight was higher than those of Uyang porridge or porridge (F = 51.56, p < .001). This study confirmed that chicken porridge contained 2.5 times more protein than Uyang porridge or carp porridge (Azzolino et al., 2020). Protein intake of at least 1.0 g/kg of body weight/day is generally suggested in the elderly to maintain muscle mass, with intake increasing to 1.2–1.5 g/kg of body weight/day in the case of acute or chronic diseases (Deutz et al., 2014). Therefore, 600 g of chicken porridge can supply about 75% of the recommended daily protein amount per adult (about 1 g/kg, based on 80 kg adult). The total content of EAAs in chicken porridge was also confirmed to be higher than that of Uyang porridge or carp porridge. As the superior efficacy of EAAs in inducing an anabolic response translates to improved physical performance in the elderly (Børsheim et al., 2008), chicken porridge may help the elderly to maintain muscle strength or recover after a COVID-19 infection. Nutritionally, amino acids have an important effect on bacterial activity, composition, and diversity. In particular, BCAAs adjust immune cells and stimulate the expression of antimicrobial peptides (Macfarlane & Macfarlane, 2003). Thus, EAAs in chicken porridge as well as Uyang porridge or carp porridge may improve resistance to COVID-19 (Nejati et al., 2021).

This study showed that BCAAs were the highest in chicken porridge (1320.0 mg/100 g), followed by Uyang porridge (653.3 mg/100 g) and carp porridge (626.4 mg/100 g), which was statistically significant (F = 34.44, p < .001). W. J. Ma et al. (2022) reported that BCAAs intake can protect against sarcopenia and improve physical function in the elderly. Therefore, chicken porridge in which BCAAs were the highest is expected to be helpful in maintaining muscle strength in the elderly. In this study, leucine was found to be abundant in the order of chicken porridge (639.3 mg/100 g), Uyang porridge (335.6 mg/100 g), and carp porridge (318.8 mg/100 g) (p < .001). Leucine is known to promote muscle protein synthesis, preventing age-related muscular atrophy (Elango et al., 2016). As chicken porridge is rich in protein and has a high content of branched amino acids including leucine, it can be more beneficial to the health of the elderly than Uyang porridge or carp porridge. Judging from the results of this study and the contents of Jeungbo sallim gyeongje that show that chicken porridge, Uyang porridge, and carp porridge are good for the elderly, the results can be considered scientifically valid. Also, the results of this study support the findings of Jang and Lee (2012) that chicken porridge is popular as a nutritional food for the elderly in Korea. Furthermore, consumers can easily get chicken soup at convenience stores as it is distributed in the form of a meal kit in Korean society (M. S. Kim & Kang, 2022). Chicken soup, similar to Korean chicken porridge, is commonly used as a patient food with a cold in Western cultural countries as well. Chicken soup has traditionally been regarded as a remedy for symptomatic upper respiratory tract infections in many countries (S. I. Rennard et al., 2020). Furthermore, Rennard et al. (2000) reported that chicken soup significantly inhibited neutrophil migration and did so in a concentration-dependent manner, which supports the findings of this study. According to the results, all three types of porridge presented in the Jeungbo sallim gyeongje can contribute to the health promotion of the elderly, among which, chicken porridge is thought to be beneficial in enhancing immunity and maintaining muscle strength for the elderly. Thus, this study shows porridge is often served with chicken mince, which can be a source of animal protein due to the chicken flesh (Anindita et al., 2022). In particular, the nutritional properties of chicken porridge, which are rich in protein and essential amino acids, can be beneficial to the sick elderly in the era of the COVID-19 pandemic (Rennard et al., 2020).

4. Conclusions

This study analyzed the nutritional components of chicken porridge, Uyang porridge, and carp porridge, which were introduced to be able to contribute to the health promotion of the elderly among the traditional porridges presented in Jeungbo sallim gyeongje. According to the findings of this study, chicken porridge, Uyang porridge, and carp porridge were all nutritionally excellent, but chicken porridge with high protein and essential amino acid content was confirmed to be the most suitable for the health of the elderly at the time of COVID-19. Furthermore, this study has significance in contributing to the development of Korean food tourism in that it reproduced Korean traditional porridge based on the literature of the Joseon Dynasty. However, this study has a limitation in that it has not been able to conduct an empirical analysis through human studies on how the consumption of the three types of porridge affects the human body. It is also necessary to select three different types of meat for accurate comparison. Therefore, follow-up studies are required to systematically analyze the effects of long-term consumption of these porridges on human health.

Disclosure statement

No potential conflict of interest was reported by the author(s).