Chemical and amino acid composition of various breads consumed in Bahrain

Musaiger, Abdulrahman O.; Alloush, Said; Abu-Dagga, Faisal

doi:10.1080/03670244.1988.9991034

Cited by 5 publications

(4 citation statements)

References 8 publications

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“…The ash content is a measure of the total amount of minerals present within a food and is also dependent on the amount of salt added (Musaiger et al, 1988). The ash values in all of the meat foods were comparable with little variation between the foods tested but the addition of vegetables and other ingredients to the meat resulted in lower ash values, which could be a result of a dilution of the total mineral content.…”

Section: Discussionmentioning

confidence: 89%

Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain

Musaiger¹,

Al-Jedah²,

D’Souza³

2007

Ecology of Food and Nutrition

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Nine different types of ready-to-eat foods were purchased from food outlets in Bahrain and analyzed for their proximate, mineral, and sterol compositions as well as their fatty acid profile. On a fresh weight basis the food contained 24.92-67.70% moisture, 2.63-31.96% protein (N × 6.25), 4.86-23.93% fat, 0.56-2.86% fiber, and 1.55-35.18% w/w carbohydrates. The energy value ranged from 136-402 Kcal/100g, and fiber levels were high in the vegetables food (range from 0.56-2.86% w/w). Sodium levels (4068.0-9025.0 ppm) were high in most of the food tested and the meat food in particular had higher levels of calcium (163.0-1384.2 ppm), iron (1.5-62.7 ppm) and zinc (2.2-35.4 ppm). Considerable levels of potassium and magnesium were also present, while copper and manganese were deficient. The cholesterol levels were low in vegetable and high in the meat food (<1.00-163.05 mg/100 mg). Of the sterols of plant origin, β-sitosterol (<1.00-11.57 mg/100 mg) was the most prominent while campesterol and stigmasterol were low. The main fatty acids present were oleic (33.5-41.7 mg/100 g), palmitic (43.1

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Section: Discussionmentioning

confidence: 89%

Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain

Musaiger¹,

Al-Jedah²,

D’Souza³

2007

Ecology of Food and Nutrition

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“…The fiber content was low in all the pizzas analyzed including the vegetable pizza. The low fiber values indicate that a high proportion of flour with low extraction rates is used in the mixture (Musaiger et al, 1988b).…”

Section: Discussionmentioning

confidence: 99%

Nutritional profile of pizza commonly consumed in Bahrain

Musaiger

Varghese

Al-Jedah³

2007

Nutrition &Amp; Food Science

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Purpose -This paper seeks to determine the proximate, mineral, sterol composition, and fatty acid profile of pizzas commonly consumed in Bahrain. Design/methodology/approach -Five different types of pizza were purchased from various food outlets in Manama city, the capital of Bahrain. Proximate composition was determined by measuring the moisture, ash, fat, protein (N Â 6.25), crude fiber, and carbohydrate content. The elements Ca, Mg, Na, Fe, Zn, Cu, and Mn were measured using the flame system, while fatty acids were analyzed by gas liquid chromatography (GLC) as their methyl esters, and sterols in the extracted fat were determined quantitatively by GLC. Findings -On a fresh weight basis the dishes contained 47.50-63.22 per cent w/w moisture, 8.25-13.45 per cent w/w protein (N Â 6.25), 8.43-11.35 per cent w/w fat, and 11.76-28.75 per cent w/w carbohydrates. The energy value ranged from 187.43-259.60 kcal (784.20-1,086.18 kJ)/100 g, while a significant variation in the fiber and ash content was not observed. Of the minerals tested sodium (4,301.0-5,315.3 ppm), calcium (1,431.3-2,143.2 ppm), iron (9.10-22.712 ppm), and zinc (10.85-17.65 ppm) were the most prominent, while potassium, magnesium, and manganese were considerably lower. Analysis of sterol composition showed that cholesterol (9.87-20.91 mg/100 g) and b-sitosterol (5.91-9.65 mg/100 g) were the most prominent sterols, whilst the presence of campesterol and stigmasterol was low. The main fatty acids present were oleic (22.10-32.40 mg/100 g) and palmitic acid (24.0-26.7 mg/100 g), while considerable amount of linoleic, stearic, and myristic acids were also present. Originality/value -Despite the popular misconception regarding the nutritional value of fast foods like pizzas, the pizza commonly consumed in Bahrain could be a considerable source of nutrition and make nutritional contribution to the diet, if eaten in moderation.

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“…The first stage involved preparing a comprehensive list of foods containing dietary fiber, including most traditional and nontraditional foods consumed by the Palestinian population. The list was prepared on the basis of 3 reliable sources: the Food Composition Book,15 Food Composition Tables for Kingdom Bahrain,16 and Food Data Central 17. Next, the selected food items were entered into a spreadsheet (Microsoft Excel 2016) to calculate the serving size of the representative foods 18.…”

Section: Methodsmentioning

confidence: 99%

“…The 3-day average nutrient intake for each participant was computed using NutriSurvey software 2007 for dietary fiber (g) 21. As no updated nutritional database has been collected for some Arabic foods, the US Department of Agriculture (USDA) nutrient database17 was used as a standard to estimate nutrient content, in addition to local and regional food composition databases 15,16. On the basis of recipes, ingredients were measured to the nearest 1 g for edible portions of the foods.…”

Section: Methodsmentioning

confidence: 99%

Creation, Validation, and Use of Photo-Based Smartphone Application for Dietary Fiber Counting Among University Students

Sharif,

Badrasawi,

Zidan

et al. 2024

Topics in Clinical Nutrition

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The main aim of this study was to develop a smartphone application specializing in assessing dietary fiber intake of university students. The validity of the application was tested among 45 volunteers, their daily intake was recorded for 3 days using the Daily Fiber application, and intakes were compared with a 3-day food record matched to the same days. The mean intake of dietary fiber using the 3-day food record and our application was 10.08 ± 4.48 and 10.21 ± 4.64 g/d, respectively (P < .01). Overall, Daily Fiber is a promising tool for assessing dietary fiber intake among undergraduates.

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Chemical and amino acid composition of various breads consumed in Bahrain

Cited by 5 publications

References 8 publications

Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain

Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain

Nutritional profile of pizza commonly consumed in Bahrain

Creation, Validation, and Use of Photo-Based Smartphone Application for Dietary Fiber Counting Among University Students

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