Ertan Mayatepek
Biographic Data
| ID | 7070251 |
|---|---|
| NAME | Ertan Mayatepek |
| GIVEN NAMES | Ertan |
| FAMILY NAME | Mayatepek |
| SIGNATURE | MAYATEPEK E |
| AFFILIATIONS | University Hospital Heidelberg |
| ORCID | 0000-0001-8460-3738 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1990 |
| LATEST PUBLICATION YEAR | 1991 |
| H-INDEX | 0 |
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols
It is known that the fat content of ready‐to‐eat dishes of the people in the Gezira area of Sudan is low. In order to judge the adequacy intake of the essential fatty acids (FA), the FA composition of foods and dishes commonly consumed was analysed. Percentages of fatty acids are given for several types of sorghum, millet, sesame, fenugreek, different sorts of peas, as well as for processed foods like gruels, sauces, local thin‐leaf bread and veg…
Food survey and chemical composition of food and ready‐to‐eat meals in the luo area of South Western Kenya
A nutritional survey including a 24‐hour‐recall method was performed in a farming area of the Luo tribe in South Western Kenya. 202 school children of two local primary schools of the Kanyawanga Community were interviewed. The questionnaire examined the main food items eaten for breakfast, lunch, dinner; family sizes in relation to family plot sizes and the main crops and vegetables produced. Results are presented and recipes of the main Luo meal…
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan ii. Amino acids and protein quality
The amino acid contents of foodstuffs and ready‐to‐eat meals commonly consumed in the Gezira area of the Sudan were chemically analyzed. The biological quality of the different dishes with respect to amino acid composition was calculated using the amino acid scoring pattern proposed by the FAO/WHO/UNU Expert Consultation in 1985. Results reveal that the amino acid composition of most Sudanese meals is not adequate. Deficits were found especially …
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan
The water, protein, fat, glucose, fructose, sucrose, lactose, starch and energy contents of the important grains, seeds, legumes, fruits, vegetables and dishes are given. These values may be used for nutritional surveys and for nutritional recommendations in future. The composition of foodstuffs and ready‐to‐eat‐meals of the Gezira area of the Sudan is insufficiently known. Therefore, the main foodstuffs and ready‐to‐eat‐meals have been collected…
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Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan
The water, protein, fat, glucose, fructose, sucrose, lactose, starch and energy contents of the important grains, seeds, legumes, fruits, vegetables and dishes are given. These values may be used for nutritional surveys and for nutritional recommendations in future. The composition of foodstuffs and ready‐to‐eat‐meals of the Gezira area of the Sudan is insufficiently known. Therefore, the main foodstuffs and ready‐to‐eat‐meals have been collected…
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols
It is known that the fat content of ready‐to‐eat dishes of the people in the Gezira area of Sudan is low. In order to judge the adequacy intake of the essential fatty acids (FA), the FA composition of foods and dishes commonly consumed was analysed. Percentages of fatty acids are given for several types of sorghum, millet, sesame, fenugreek, different sorts of peas, as well as for processed foods like gruels, sauces, local thin‐leaf bread and veg…
Food survey and chemical composition of food and ready‐to‐eat meals in the luo area of South Western Kenya
A nutritional survey including a 24‐hour‐recall method was performed in a farming area of the Luo tribe in South Western Kenya. 202 school children of two local primary schools of the Kanyawanga Community were interviewed. The questionnaire examined the main food items eaten for breakfast, lunch, dinner; family sizes in relation to family plot sizes and the main crops and vegetables produced. Results are presented and recipes of the main Luo meal…
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan ii. Amino acids and protein quality
The amino acid contents of foodstuffs and ready‐to‐eat meals commonly consumed in the Gezira area of the Sudan were chemically analyzed. The biological quality of the different dishes with respect to amino acid composition was calculated using the amino acid scoring pattern proposed by the FAO/WHO/UNU Expert Consultation in 1985. Results reveal that the amino acid composition of most Sudanese meals is not adequate. Deficits were found especially …
Biology (4 works) · Food Science (4 works) · Animal Diversity and Health Studies (3 works) · Composition (language (3 works) · Agronomy (2 works) · Biochemistry (2 works) · Chemistry (2 works) · Geography (2 works) · Sorghum (2 works) · Agriculture (1 work)