University of Khartoum

Nutritional Evaluation as Influenced by Cooking of Some Saudi Traditional Dishes

Nutritional Evaluation as Influenced by Cooking of Some Saudi Traditional Dishes

Show full item record

Title: Nutritional Evaluation as Influenced by Cooking of Some Saudi Traditional Dishes
Author: Abdulatif Saleh Hamd Al Jasser, Al Jasser
Abstract: 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
Description: 124page
URI: http://khartoumspace.uofk.edu/handle/123456789/12733
Date: 2015-06-15


Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account