Nutritional evaluation of selected meat based Saudi Arabian dishes
1986
Sawaya, W.N. | Al-Jebrin, A. | Salji, J.P. | Ayaz, M. | Khalil, J.K.
Extract: Fourteen popular Saudi Arabian dishes containing a significant amount of animal protein (meat, fish, egg) were investigated. On a fresh weight basis, the dishes contained 46.6-82.6% moisture, 3.6-9.4% protein (N x 6.25), 0.7-14.7% fat, 0.1-1.1% crude fiber, 0.8-2.4% ash, 3.9-40.9% nitrogen free extract and 82-236 Cals (0.34-0.99 Mj) per 100g food. The dishes had reasonably good amounts of K, P, Fe, Cu, Mn, and some B-vitamins. Vitamin-A, folacin and ascorbic acid content were generally present in lower amounts. Amino acid profiles were good when compared with that of FAO/WHO (1973) reference protein except for one dish (Motabak ma'moz), which had lower concentration of both lysine (2.8g/16g N) and tryptophan (0.6g/16g N). The chemical score ranged from 70-100, except Motabak ma'moz, for which the chemical score was 51. Tryptophan was generally the first limiting essential amino acid except in two dishes where methionine + cystine or lysine were the first limiting essential amino acids. The in vitro protein digestibility values ranged between 80.6-90.3% in comparison to Animal Nutrition Research Council (ANRC) casein value of 90.0%. The calculated protein efficiency ratio varied between 1.51-3.06 when adjusted to ANRC casein value of 2.50.(author)
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