University of Khartoum

Nutritional Evaluation of Amino Acids as Influenced by cooking of Some Saudi Traditional Diets

Nutritional Evaluation of Amino Acids as Influenced by cooking of Some Saudi Traditional Diets

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Title: Nutritional Evaluation of Amino Acids as Influenced by cooking of Some Saudi Traditional Diets
Author: El-Jasser, Abdelatief S.H.; Ahmed, Seif Eldeen Bashier; Babiker, Elfadil E.
Abstract: The main objective of the current work was to evaluate the nutritional quality of amino acids of traditional diets that consumed regularly in Saudi Arabia and to establish a useful knowledge for the evaluation of the nutritional status of Saudi traditional foods. In the present study, five Saudi traditional diets (kabsa, gursan, garish, saleeg and hunaini) were investigated for their amino acids contents and scores. Among the essential amino acids content of garish, the highest value (12.97 g/100 g protein) was found for phenylalanine plus tyrosine in cooked garish with score of 2.00, whereas uncooked garish recorded lowest value of tryptophan (1.74 g/100 g protein) with score of 1.51. Cooking significantly (P#0.05) increased the amino acids values for all amino acids, except threonine which was significantly (P#0.05) decreased after cooking. Moreover, the score of most amino acids increased after cooking with few exceptions. In gursan, cooking significantly (P#0.05) decreased both the amino acids contents and score except tryptophan, which is slightly increased from 1.93 to 2.05 g/100g protein with score slightly increased from 1.75 to 1.80. For all diets lysine was found to be the most limiting amino acid, and thus supplementation of such diets with legume proteins may significantly improve the lysine content of the diets. The calculated protein efficiency ratio of the traditional diets and their ingredients showed a range of 1.35- 2.04 compared to casein value of 2.68.
URI: http://khartoumspace.uofk.edu/handle/123456789/17870
Date: 2015-12-20


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