No abstract

No abstract

The nutritive value of nine Saudi breads prepared from wheat, millet and corn were measured chemically by proximate, minerals and vitamins analyses. On fresh weight basis, the bread contained 26.4-44.7% moisture, 6.6-10.4% protein, 0.4-2.4% fat, 40.2-60.6% available carbohydrates, 1.8-5.7% dietary fibre, 0.6-2.4% ash and 190-273 Kcal (metabolizable) per 100 g. All the breads were low in Ca (2.2-12.5 mg/100 g), P ranged from 41.9-320.8, Na 83.2-794.6, K 0.7-224.2 and Fe 1.6-7.8 mg/100 g. The contents of vitamin A (RE), thiamin and riboflavin ranged from 0-145 micrograms, 0.01-0.26 mg, 0.02-0.13 mg/100 g respectively. The bread contributed 12-18, 2-8 and 77-84% of the total food energy from protein, fat and carbohydrates respectively. Wheat bread (355 g/head/day) provided 45 and 61% of energy and protein requirements respectively at national level per person per day.

The nutritive value of six baby foods based on milk (Nido, Wadi Fatima and Gain) and milk-cereal blends (Cerelac with wheat, Cerelac with rice and Milupa 2) commonly used in the Kingdom of Saudia Arabia was evaluated chemically including fatty acids analysis and biologically in growing rats. The milk based products vs milk-cereal blends provided (per 100 kcal) protein (3.8-5.0 g vs 3.7-3.8 g), fat (5.2-5.7 g vs 2.0-4.8 g), available carbohydrates (7.3-9.5 g vs 10.5-16.6 g), Ca (159-189 mg vs 101-145 mg), Mg (15-18 mg vs 14-20 mg), Na (32-39 mg vs 42-51 mg), K (160-180 mg vs 122-144 mg), Fe (1.4-1.8 mg vs 1.5-1.9 mg), Cu (0.04-0.09 mg vs 0.09-0.1 mg), Zn (0.8-1.2 mg vs 0.8-1.1 mg), and linoleic acid (208-1343 mg vs 518-639 mg). Metabolizable energy (ME) values in milk based products (487-495 kcal/100 g) were higher than milk-cereal blends (404-473 kcal/100 g). The true protein digestibility (TD) varied from (93-95%) in milk based foods to (94-95%) in milk-cereal blends. The net protein utilization (NPU) ranged between (0.74-0.78) in milk based products and (0.68-0.74) in milk-cereal blends. The net dietary protein calorie percent (NDP cal%) was higher in milk based foods (11.7-15.0%) than milk-cereal blends (10.2-11.1%). An imbalance of calories and nutrients in some baby foods was noticed. However, the protein quality was satisfactory and could meet the protein requirements of infants and toddlers as indicated by NDP cal% values.

No abstract