Nutritional Evaluation as Influenced by Cooking of Some Saudi Traditional Dishes

الموضوعات

زراعة

الملخص

The main objective of the current work was to evaluate the nutritional value of traditional dishes that are regularly consumed in Saudi Arabia, and to provide adequate data on food composition to establish a data base for the evaluation of the nutritional status of the Saudi population. Five traditional dishes namely kabsa, gursan, garish, saleeg and hunaini were investigated for their nutritional quality as influenced by cooking. The moisture, protein, fat, fiber, ash, carbohydrate contents and total energy of cooked kabsa, gursan, garish, saleeg and hunaini were significantly (PX04;0.05) higher than those of commercial and uncooked samples. Low value of protein content was found in saleeg and high one was found in gursan. High ash content was observed in cooked saleeg compared to other dishes. Cooking significantly (PX04;0.05) increased ash, fiber and carbohydrate content of all dishes. Total energy of hunaini (300-309 kcal) was higher compared to that of kabsa (126-140Kcal), gursan (100-125Kcal), garish (88.2-149Kcal) and saleeg (73.3-138Kcal). The dishes of kabsa, gursan, garish, saleeg and hunaini contained variable amounts of macro-elements (K, Ca, Na, Mg and Mn) and trace elements (Fe, Cu and Zn) before and after cooking. Tannin content of the dishes varied from 0.009 for cooked garish to 0.36% for cooked gursan. Tannin content was fluctuated after cooking for all samples. Phytate content of the dishes was varied from 0.019 for commercial kabsa to 1.132% for hunaini. Cooking slightly decreased phytate content of kabsa, gursan, saleeg and hunaini but it does not affect that of garish. Cooking significantly (PX04;0.05) decreased trypsin inhibitor activity for all dishes except saleeg which showed slight increase (11.4%). The rate of reduction in trypsin inhibitor activity was 79.1%, 64.0%, 26.3% and 15.1% for gursan, hunaini, kabsa and garish, respectively. Cooking significantly (PX04;0.05) increased the protein and starch digestibility of kabsa, gursan, garish, saleeg and hunaini. Among the essential amino acids contents the highest value (12.97 g/100 g protein) was found for tyrosine + phenylalanine in cooked garish, whereas the lowest value (1.74 g/100 g protein) was obtained for tryptophan in uncooked garish. Cooking in general significantly (PX04;0.05) increased the amino acids contents for all essential amino acids, except threonine which was significantly (PX04;0.05) decreased. Cooking significantly (PX04;0.05) decreased the amino acids contents and score in gursan except tryptophan which is slightly increased from 1.93 to 2.05 g/100g protein. The calculated protein efficiency ratio (C-PER) was ranged from 1.35 to 2.04 for the dishes and it was found to be low compared to that of casein

روابط وملفات

التعريف والنوع

رقم الوثيقة

f1815f77-1e15-4678-bef5-83258d88ccbd

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل دكتوراة

نوع الملف

pdf text

أسماء الملفات

1632638_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":" Abdullahi Hamid El Tinay ","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":" Elfadil Elfadl Babiker ","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Abdulatif Saleh Hamd Al Jasser ","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

English

المصدر والدورية

اسم المصدر

Nutritional Evaluation as Influenced by Cooking of Some Saudi Traditional Dishes

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Abdullahi Hamid El Tinay , Elfadil Elfadl Babiker

الإعداد

Abdulatif Saleh Hamd Al Jasser

الاقتباسات الببليوغرافية