Investigations into the Physicochemical Properties of Raw Edible Bird’s Nest and Preparation of Double Boiled Soup Phyu Phyu Win a , Myat Chaw Su b , Wint Yi Linn c , Yi Yi Myint * , Myo Myo Win * a dripphyuwin@gmail.com, a Chemical Technology Research Center, Department of Research and Innovation, Yangon, 11081, Myanmar b Pharmaceutical Research Department, Department of Research and Innovation, Yangon, 11081, Myanmar c Nanotechnology Research Department, Department of Research and Innovation, Yangon, 11081, Myanmar * National Analytical Laboratory, Department of Research and Innovation, Yangon, 11081, Myanmar Abstract Edible bird nests (EBNs) are highly demanded globally and has long been used as a healthy food since ancient times. This study investigated the physicochemical properties of Myanmar EBN and preparation of EBN soup by double boiling technique. The protein content of Myanmar EBNs was found to be high value of 53.5% -59.3 % which showed the good source of nutritional food. The protein content in EBN samples may differ due to the harvesting season, habitat and the diet of swiftlets. The moisture content was about 15.6%. The mineral content (sodium, potassium, calcium, magnesium and zinc) was analyzed by AAS. The mineral contents in EBNs were found in the increasing order of Zn<K<Mg<Na<Ca. The calcium (0.71%) and magnesium (361.3 ppm) contents were in a satisfactory level for consumers. After soaking the EBNs, the nitrate and nitrite contents in the soaking water were found to be 0.27 ppm and 4.0 ppm respectively and the values are low level. The nitrite level in Myanmar edible bird’s nests may be safe for consumption. The EBN soup was prepared by double boiling method which was suitable to maintain its functional biological properties and the best cooking time was found within a period of two hour at 90 o C. The important factors are raw EBN quality, cooking time and cooking temperature to maintain the texture and nutritional values in soup. If the temperature may be too high or the time of cooking is too long protein content was destroyed because of the exceedingly high temperature. The investigation results in this study will be beneficial for the researchers, scientists, EBN manufactures and nutraceutical industries in Myanmar. Published by IJRP.ORG. Selection and/or peer-review under responsibility of International Journal of Research Publications (IJRP.ORG) Keywords: Edible bird nest, physiochemical properties, protein, double boiling; 1. Introduction Edible bird nest (EBN) is the most highly valued health food products of South East Asia. Today the global edible birds nest industry is estimated to be worth $5 billion, most of it produced in Southeast Asia. There are more than 24 species of insectivorous, ecolocating swiftlets around the world. Among them, a few produce nests that are edible. In Myanmar, the EBN is produced from Aerodromus fuciphagu and it is constructed from the salivary glands of swiftlet during nesting and breeding season. Nests are normally harvested three or four times a year. EBNs are graded according to the location where the nests are built, edibility, external features, colour, quality and cleanliness. There are several types of EBN such as cave nest, house nest, blood nest, white nest, yellow nest and orange nest as shown in Fig. 1. The colour, quality and grade of bird nests depend on the breeding sites, environmental condition and natural resources. By the contamination of nitrate and nitrite may cause the redness of EBN due to the fermentation process of bird soil guano and environmental resources. The cave EBN gives higher content of the minerals, a slightly yellowish to reddish or darker coloured compared to the house EBN. 192 www.ijrp.org IJRP 2020, 62(1), 192-198; doi:.10.47119/IJRP1006211020201467