Proximate analysis
The proximate composition of Aloe vera and raw beef burgers was
determined according to the AOAC methods. Moisture content was determined
in an oven at 105 °C until the weight became constant. Total
crude proteinwas determined by the Kjeldahl method and lipid content
was analyzed according to the Soxhlet method. Incineration in a muffle
furnace at 550 °C was used for measuring the crude ash content of Aloe
vera (AOAC, 1996). The available carbohydrate of Aloe verawas estimated
by difference.