Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka

Silva, V.; Jayasinghe, Madhura; Senadheera, Senadheera Pathirannehelage Anuruddhika Subhashinie; Ranaweera, K. K. D. S.

doi:10.1007/s13197-019-04085-x

Cited by 17 publications

(13 citation statements)

References 9 publications

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“…In comparing the fat content between raw and cooked samples, cooked samples had greater content of fat. The scrapped coconut added in the preparation of green leaves salads increased their fat content [14]. The fat contents reported are similar to the previously reported values [29].…”

Section: Green Leavessupporting

confidence: 89%

“…The fat contents of tempered eggplant and radish were not significantly different (p < 0:05). This significant increase in fat content can be attributed to the oil being absorbed into the vegetables after water loss from the tissues due to evaporation [14]. There was a significant variation in the fat content (p < 0:001) in all vegetables.…”

Section: Resultsmentioning

confidence: 95%

“…International Journal of Food Science the moisture content values reported in commonly consumed green leaves in Sri Lanka [14]. The ash content, which is a measure of the level of inorganic elements present within the sample, showed values ranging from 2660 mg to 4340 mg per 100 g of DW.…”

Section: Green Leavesmentioning

confidence: 97%

“…Approximately 65% of locals consume starch servings well above the recommended level [10,11]. In order to improve the nutritional quality of the food, supplementing wheat flour with millet flour (Eleusine coracana) or soy flour is recommended in order to reduce the GI [12][13][14]. Consumption of boiled legumes (chickpea, cowpea, and mung beans) for breakfast is another popular breakfast option adopted by locals.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Dewangani

Jayawardena

Chandrasekara

et al. 2021

International Journal of Food Science

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In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods ( p < 0.05 ). Cooking facilitated the incorporation of fat into food. According to the results, more percentage increases of fat content were observed in tempered string beans (97.51%) and cauliflower milk curry (96.6%). Data revealed that boiling helped to reduce the fat content in cereals and legumes. The cooked foods prepared using traditional recipes with CM, CO, or scraps have higher nutritional content than raw foods and have a significant nourishing potential that meets the daily energy requirements ( p < 0.05 ). It can be concluded that the chemical composition of cooked food serves as a more realistic guideline in recommending dietary interventions in disease and weight management.

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Section: Green Leavessupporting

confidence: 89%

Section: Resultsmentioning

confidence: 95%

Section: Green Leavesmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Dewangani

Jayawardena

Chandrasekara

et al. 2021

International Journal of Food Science

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show abstract

“…In a study by Sadik, among 40 children aged 2 -18 in Ghana, the top five most frequently consumed foods were: coffee, tea, maize, bread, and white rice, which led to 10% of children being stunted and 10% wasted (too thin for height) [10]. Legumes and pulses rich in high-quality pro-tein comprise the largest portion in a typical South-Asian diet plate [11].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Intervention at a Girl’s Orphanage in Sri Lanka Decreased Stunting after One Year

Eilat-Adar¹,

Periquito²,

Mo³

et al. 2021

Health

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Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

Aderinola

Duodu

2022

BioFactors

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The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti‐inflammatory, antihypertensive, anti‐cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.

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Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka

Cited by 17 publications

References 9 publications

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Nutritional Intervention at a Girl’s Orphanage in Sri Lanka Decreased Stunting after One Year

Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

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