Nutritional profile of Kuwaiti composite dishes
Proximate composition, phytates content and protein quality evaluation
Bibliographic Data
| ID | 14722234 |
|---|---|
| Authors | Wajih N Sawaya (Kuwait Institute for Scientific Research, corresponding author), Fawzia Al‐Awadhi (Kuwait Institute for Scientific Research), Basma Dashti (Kuwait Institute for Scientific Research), S Khalafawi (Kuwait Institute for Scientific Research), Sameer Al‐Zenki (Kuwait Institute for Scientific Research), S A Al‐Kandari, Sharifah Alkandari (Kuwait Institute for Scientific Research) |
| Year | 1997 |
| Volume | 36 |
| Issue | 1 |
| Pages | 23-41 |
| Publication date | 1997-02-01 |
| 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 | 10.1080/03670244.1997.9991503 |
| OpenAlex | W2028295588 |
| Language | EN |
| Citations received | 1 |
| References cited | 23 |
The chemical composition and nutritional quality of 22 Kuwaiti composite dishes were investigated. On a fresh weight basis, the dishes contained 13.9–91.6% moisture, 0.93–18.1% protein (Nx6.25), 0.2–16.4% fat, 0.00–0.8% crude fiber, 0.8–4.6% ash, 4.5–73.86% carbohydrates (by difference), 165.6–1556.8 kJoules (39.6–372.1 kcal) and 0.014–0.37% phytates. The essential amino acids most deficient in the dishes were mostly tryptophan (18 dishes) or either lysine (one dish) or total sulphur amino acids (M + C, in one dish). The chemical scores ranged between 15–96 (FAO/WHO, 1989). The in‐vitro protein digestibility (IVPD) calculated protein efficiency ratio (C‐PER), and protein digestibility corrected amino acid score (PDCAAS) values, ranged between 73.4–90.0%, 0.6–2.91 and 0.13–0.84, respectively. Under identical conditions, the Animal Nutrition Research Council casein showed IVPD, C‐PER and PDCAAS values of 90%, 2.5 and 1.00 respectively. The significance of these results are discussed
Amino acid · Biology · Body weight · Casein · Chemical composition · Composition (language · Essential amino acid · Lysine · Protein digestibility · Protein efficiency ratio · Protein quality · Proximate · Tryptophan · Weight gain · Chemistry · Iron Metabolism and Disorders · Phytase and its Applications · Protein Hydrolysis and Bioactive Peptides · Biochemistry · Food Science
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Chemical and nutritional quality of some Saudi Arabian dishes based on cereals and legumes 1. Proximate composition, Amino Acid contents and nutritive value
| Citations per year | 0.05 |
|---|---|
| Citation span | 2007 - 2007 (1) |
| Highly cited | No |