TY - JOUR
T1 - Nutritional profile of Kuwaiti composite dishes
T2 - Proximate composition, phytates content and protein quality evaluation
AU - Sawaya, W. N.
AU - Al-Awadhi, F.
AU - Dashti, B.
AU - Khalafawi, S.
AU - Al-Zenki, S.
AU - Al-Kandari, S. A.
N1 - Funding Information:
The authors acknowledge the Kuwait Foundation for the Advancement of Sciences for their financial support, and the Management of the Kuwait Institute for Scientific Research for their continued support and encouragement.
PY - 1997
Y1 - 1997
N2 - 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.
AB - 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.
KW - Amino acid profile
KW - Food composition
KW - Phytate
KW - Proximate composition
UR - http://www.scopus.com/inward/record.url?scp=5844414896&partnerID=8YFLogxK
U2 - 10.1080/03670244.1997.9991503
DO - 10.1080/03670244.1997.9991503
M3 - Article
AN - SCOPUS:5844414896
SN - 0367-0244
VL - 36
SP - 23
EP - 41
JO - Ecology of Food and Nutrition
JF - Ecology of Food and Nutrition
IS - 1
ER -