M A Al‐Kanhal
Biographic Data
| ID | 7252559 |
|---|---|
| NAME | M A Al‐Kanhal |
| GIVEN NAMES | M A |
| FAMILY NAME | Al‐Kanhal |
| SIGNATURE | AL KANHAL M A |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1994 |
| LATEST PUBLICATION YEAR | 1999 |
| H-INDEX | 0 |
Nutritive value of various rice based dishes in Saudi Arabia
Chemical composition and nutritional quality of eight Saudi dishes based on rice were investigated. On a fresh weight basis, the dishes contained 59.6–71.8% moisture, 2.5–4.7% protein (N×6.25), 1.2–5.4% fat, 20.4–32.1% carbohydrates, 0.1–1.7% dietary fibre, 0.5–1.7% ash and 124–165kcals (metabolizable energy) per 100g dish. Among vitamins, vitamin A (Retinol Equivalent) ranged from 0–900μg, thiamin 0.02–0.10 mg, riboflavin 0.01–0.64mg and vitamin…
Nutritive value of selected milk and milk‐cereal blend baby foods in Saudi Arabia
The nutritional quality of six baby foods based on milk or milk‐cereals consumed in Saudi Arabia, was evaluated by means of chemical and biological assays. The baby foods (milk‐based vs milk‐cereal) provided (per 100 kcal) protein (5.0–5.3 g vs 2.8–3.9 g), fat (5.5–5.6 g vs 2.0–4.5 g), carbohydrates (7.2–7.4 g vs 12.1–16.5 g), Ca (188–200 mg vs 115–180 mg), P (146–153 mg vs 80–105 mg) and Fe (0.18–0.20 mg vs 1.5–2.0 mg). Metabolizable energy (ME)…
Nutritive value of some wheat based dishes consumed in the kingdom of Saudi Arabia
Nutrient composition and nutritional quality of six Saudi Arabian dishes based on wheat were studied. The dishes, on fresh weight basis, contained 2.4–6.7% protein (N × 6.25), 0.4–6.0% fat, 10.4–31.4% carbohydrates, 1.7–4.6 dietary fibre, 0.7–2.0% ash and 66–206 kcal per 100 g. The concentrations of vitamin A (Retinol Equivalent), thiamin, riboflavin and vitamin C ranged from 0–411 μg, 0.02–0.06 mg, 0.04–0.94 mg and 0.52–2.87 mg per 100 g respect…
No prominent works on this page.
Nutritive value of some wheat based dishes consumed in the kingdom of Saudi Arabia
Nutrient composition and nutritional quality of six Saudi Arabian dishes based on wheat were studied. The dishes, on fresh weight basis, contained 2.4–6.7% protein (N × 6.25), 0.4–6.0% fat, 10.4–31.4% carbohydrates, 1.7–4.6 dietary fibre, 0.7–2.0% ash and 66–206 kcal per 100 g. The concentrations of vitamin A (Retinol Equivalent), thiamin, riboflavin and vitamin C ranged from 0–411 μg, 0.02–0.06 mg, 0.04–0.94 mg and 0.52–2.87 mg per 100 g respect…
Nutritive value of selected milk and milk‐cereal blend baby foods in Saudi Arabia
The nutritional quality of six baby foods based on milk or milk‐cereals consumed in Saudi Arabia, was evaluated by means of chemical and biological assays. The baby foods (milk‐based vs milk‐cereal) provided (per 100 kcal) protein (5.0–5.3 g vs 2.8–3.9 g), fat (5.5–5.6 g vs 2.0–4.5 g), carbohydrates (7.2–7.4 g vs 12.1–16.5 g), Ca (188–200 mg vs 115–180 mg), P (146–153 mg vs 80–105 mg) and Fe (0.18–0.20 mg vs 1.5–2.0 mg). Metabolizable energy (ME)…
Nutritive value of various rice based dishes in Saudi Arabia
Chemical composition and nutritional quality of eight Saudi dishes based on rice were investigated. On a fresh weight basis, the dishes contained 59.6–71.8% moisture, 2.5–4.7% protein (N×6.25), 1.2–5.4% fat, 20.4–32.1% carbohydrates, 0.1–1.7% dietary fibre, 0.5–1.7% ash and 124–165kcals (metabolizable energy) per 100g dish. Among vitamins, vitamin A (Retinol Equivalent) ranged from 0–900μg, thiamin 0.02–0.10 mg, riboflavin 0.01–0.64mg and vitamin…
Biochemistry (3 works) · Biology (3 works) · Chemistry (3 works) · Food Science (3 works) · Nutritional Studies and Diet (3 works) · Protein quality (3 works) · Animal science (2 works) · Riboflavin (2 works) · Vitamin (2 works) · Biological value (1 work)