Nutrient Composition of Nine Festival Dishes Obtained from A Recipe Survey Among Lower to Middle-Income Households in Selected Urban Areas
DOI:
https://doi.org/10.3329/brc.v10i2.74573Keywords:
Festival dishes, Proximate composition, Food Compositional database, Citation, Standardized recipesAbstract
Background and Objectives: Estimation of nutrient content of a recipe by a recipe calculation method may be cost‐effective and alternative to the chemical analysis for a range of applications, laboratory analysis of standardized recipes is considered a more authentic and accurate source of recipe nutrient data. Food composition data (FCD) regarding festival foods and dishes is very scanty in local and global food composition tables (FCT). The present study, thus, conducted a recipe survey on the ingredient profile of festival recipes consumed by lower to middle-income households in Bangladesh followed by proximate analysis of standard recipes obtained by collapsing similar recipes. Unanalyzed nutrients were obtained by data compilation from local and global food composition databanks (FCDB). Methodology: A cross-sectional recipe survey was conducted sequentially on festival foods and dishes among purposefully selected housewives residing at different areas of Dinajpur district and Dhaka city. The study instrument was a structured pre-tested questionnaire. Nine homemade festival recipes out of 40 recipes cited viz., plain polao, beef bhuna, fish fry, chicken bhuna, payesh, beef biriyani, chinese vegetable, chicken roast and baked fish were selected and standardized according to the method established in our laboratory. The selected recipes were prepared and analyzed for proximate composition along with an estimation of the cooking yield factor. Content of moisture, ash, protein, total fat, total dietary fiber (TDF), available carbohydrates, and calorie values of nine selected dishes were determined using standard operating procedures (SOP) established on the basis of AOAC methods. Precision and accuracy of analytical values were checked as part of Quality Assurance Program (QAP). Data compilation of missing values for vitamins and minerals was conducted according to FAO data compilation toolkit. Result: Moisture content ranges from 30.42-70.75%, protein content ranges from 2.60-35.70%, fat content ranges from 2.61-22.53%, ash content ranges from 0.6241-8.8%, TDF ranges from 0.58-8.49%, carbohydrates ranges from 0.65-45.7% and energy content ranges 101.5-368.4 kcal/100g fresh sample. The cooking yield ranges from 40.96-96.82%, which is highest in plain polao and lowest in fish fry. Conclusion: The data generated from this study can be used as reliable data which will enrich the national food composition table.
References
AOAC, 2000. Official Methods of Analysis of AOAC International. 17th ed. USA: Association of Analytical Communities .
AOAC, 2017. Manuel Of official Analytical Method (OAM). 17th ed. USA: Gaithersburg (MD).
Ara, G., 2004. A study on the nutrient composition of homemade snack food: Calculated vs. Analyzed Values, Dhaka-1000, Bangladesh: M.Sc. Thesis, Institute of Nutrition and Food Science, University of Dhaka.
Arjoo, M., 2005. Composition of Bangladeshi Cook oods: Coking yield and Nutrient Retention Factors of Festival foods , Dhaka: M.Sc. Thesis, Institute of Nutrition and Food Science, University of Dhaka.
Atwater WO, 2010. In: Principles of Nutrition and Nutritive Value of Food. Washington (DC): Government Printing Office, p. 48.
Atwater, W.O, & Bryant, 1900. The availability and fuel of food materials, Storrs, CT, USA: Agriculture Experiment Satiations 12th Annual Report.
Bognar, A., 1998. Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas y Aceties, Volume 49 3-4, pp. 250-260.
Bradley, R. L., 1994. Moisture and Total Solids Analysis. In: Chapman & Hall. New York: Introduction to the Chemical Analysis of Foods, Neilsen SS, pp. 93-111.
Church, S., 2015. The importance of food composition data in recipe analysis. Nutrition Bulletin, 40(1), pp. 40-44.
Emily F et. al., 2017. Association between diet related inflammation, all-cause, all-cancer and cardiovascular disease mortality, with special focus on prediabetics; findings from NHANES III. European journal of nutrition, pp. 1085-1093.
Ferrari P et. al., 2008. The evaluation of the diet-disease relation in the EPIC study considerations for the calibration and the disease models. International journal of epidemiology, pp. 368-378.
Gopalan, C. e. a., 1971. Nutritive Values of Indian Foods. Hyderabad, India: National Institute of Nutrition.
INFOODS, 2017. A Compilation Tool Version 1.2.1 and user guidelines. Dhaka: Institute of Nutrition and Food Science, Dhaka, Bangladesh.
Jahan, A., 2005. Composition of Bangladeshi Cook Foods: Cooking Yield and Nutrient Retention Factors of Homemade Snack Foods., Dhaka, Bangladesh: M.Sc. Thesis, Institute of Nutrition and Food Science, University of Dhaka.
Kabir, S., 1983. Ranna Khaddo Pusti. Dhaka, Bangladesh: s.n.
Kapsokefalou et al., 2019. Food composition at present: new challenges. Nutrients, 11(8), p. 1714.
Krick RS and Saawyer R, 1991. Pearson's Composition and Analysis of Foods. 9th ed. Harlow, England : Addison-Wesley Longman LTD.
Longvah T. et al., 2017. Indian Food Composition Tables. 1st ed. Hyderabad, India: National Institute of Nutrition (NIN).
Mahbuba, U., 2018. Recipe survey for homemade pickles among peri-urban housewives and proximate analysis of selected standardized recipes, Dhaka: MS Thesis, Institute of Nutrition and Food Science, University of Dhaka.
Mandel, J & Nanni, LF, 1978. Quality Assurance Practices for Halthy Laboratories. Washongton DC: American Public Health Association.
McCarthy M.A., 1992. Retention and Yield Factors. Baltimore, MD, USA, 17th National Database Conference Proceedings.
Mustary, Z., 2009. A Recipe survey of Bangladeshi Foods and Dishes and Estimation of their Nutrient Content by using a Recipe Calculation Program., Dhaka: M.Phil. Thesis, Institute of Nutrition and Food Science, University of Dhaka.
NIN, 2003. A manual of laboratory Techniques. 2nd ed. Hyderabad, India: National Institute of Nutrition.
Proskey et al., 1988. Determination of insoluble, solible and and total dietary fiber in foods and food products: interlaboratory study. s.l.:Association of Analytical Chemists.
Puwastien, P, 2000. Food Composition Programme of ASEANFOODS, s.l.: Food Composition Analysis.
Rahman, M. W., 2012. Cultural Tourism and Bangladesh: An Overview. BANGLADESH RESEARCH PUBLICATIONS JOURNAL, 7(1), pp. 6-15.
Shaheen N et al., 2013. Food Composition Table for Bangladesh. 1st ed. Dhaka, Bangladesh: Institute of Nutrition and Food Science, University of Dhaka.
Suzanne, N. S., 1994. Introduction to the chemical analysis of foods. In: West Lafayette,India: Prude University.
Taylor, J.K., 1987. Quality assurance of chemical measurements. Chelesa, USA: Lewis publishers.
UNICEF, Islamabad, Pakistan, 2001. Food composition table of Pakistan, Peshawar: Dept. of Agricultural Chemistry, NWFP Agricultural University.
Waksman S.A., & Steven K.R., 1930. The system of proximate chemical analysis of plant materials. 2nd ed. s.l.:Industry and Engineering Chemical Analysis.
Downloads
Published
How to Cite
Issue
Section
License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author(s) will retain the copyright of their own articles. By submitting the article to Bioresearch Communications (BRC), the author(s) have granted the BRC for the use of the article.