Nutritional evaluation of selected meat based Saudi Arabian dishes
Bibliographic Data
| ID | 14722706 |
|---|---|
| Authors | Wajih N Sawaya (corresponding author), Abdullah Al‐Jebrin, JOSEPH P SALJI, Muhammad Ayaz (0000-0002-1818-9564), Jehangir K Khalil (Military Hospital) |
| Year | 1986 |
| Volume | 18 |
| Issue | 3 |
| Pages | 171-182 |
| Publication date | 1986-02-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Ecology of Food and Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670244.1986.9990923 |
| OpenAlex | W1972246348 |
| Language | EN |
| References cited | 11 |
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 × 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 100 g 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 (2.8 g/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
Amino acid · Animal science · Ascorbic acid · Biological value · Biology · Body weight · Casein · Cysteine · Cystine · Essential amino acid · Limiting · Lysine · Methionine · Net protein utilization · Protein efficiency ratio · Tryptophan · Vitamin · Weight gain · Chemistry · Identification and Quantification in Food · Phytase and its Applications · Protein Hydrolysis and Bioactive Peptides · Biochemistry · Food Science
| Citation velocity | historical |
|---|---|
| Highly cited | No |