期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：1
页码：77-82
出版社：MAXWELL Science Publication
摘要：The main objective of the current study was to evaluate the chemical composition of traditional diets consumed regularly in Saudi Arabia. In the present study, five Saudi Arabian traditional diets (kabsa, gursan, garish, saleeg and hunaini) were investigated for their chemical composition. The moisture, protein, fat, fiber, ash, carbohydrate and energy content of cooked kabsa, gursan, garish, saleeg and hunaini were significantly (p#0.05) differ from those of commercial and uncooked samples. Lower values of protein content were found in saleeg (2.47-2.94%) whereas higher values were found in gursan (8.5-8.67%). Higher ash content was observed in cooked saleeg (1.64%) whereas lower one was in commercial garish (0.9%). Cooking significantly (p#0.05) affect ash, fiber and carbohydrate contents of all diets. Energy content of hunaini (300-309 kcal) was higher compared to that of kabsa (126-140 Kcal), gursan (100-125 Kcal), garish (88.2-149 Kcal) and saleeg (73.3-138 Kcal). Kabsa, gursan, garish, saleeg and hunaini contained variable amounts of macro-elements (K, Ca, Na, Mg, and Mn) and trace elements (Fe, Cu and Zn). Higher K content was found in hunaini (488.5-637.5 mg/100 g), while lower content was found in kabsa (72.3-100.5 mg/100 g). Cooking significantly (p#0.05) decreased K content of kabsa, gursan, garish and saleeg, whereas it significantly (p#0.05) increased it in hunaini. Ca content of the diets showed considerable variations. Na content of the investigated diets varied from 26.3 to 584.0 mg/100 g and Fe varied from 0.04 to 9.5 mg/100 g.
