Nutrient Composition and Retention of Selected Traditional Bangladeshi Curries and Festival Dishes

Anamika Mondol; Abu Torab MA  Rahim

doi:10.3329/brc.v12i1.86760

Authors

Anamika Mondol Institute of Nutrition and Food Science (INFS), University of Dhaka, Dhaka-1000, Bangladesh
Abu Torab MA Rahim Institute of Nutrition and Food Science (INFS), University of Dhaka, Dhaka-1000, Bangladesh

DOI:

https://doi.org/10.3329/brc.v12i1.86760

Keywords:

Home-cooked dishes, Standardized recipes, Proximate composition, Nutrient retention, Food composition database

Abstract

Background and Objectives: The near absence of nutrient profiles for cooked recipes in local food composition databases limits their application in dietary planning, nutritional assessment, and public health analytics. Chemical analysis of standardized recipes commonly prepared in households can help address this gap. This study quantified the proximate composition of selected homemade curries and festival dishes consumed in urban and peri-urban areas of Bangladesh. Methodology: A cross-sectional ingredient survey was conducted among 150 purposively selected housewives from Dhaka and Tangail districts to collect recipe profiles. Seven standardized recipes (four vegetable-based dishes and three festival dishes) were prepared following traditional cooking practices and analysed for proximate nutrient composition using standard operating procedures (SOPs) based on Association of Official Analytical Chemists (AOAC) methods. Precision and accuracy were ensured through a Quality Assurance Program. Cooking yield (YF) and nutrient retention factors (NRF) were calculated. Unanalysed micronutrients were compiled from national, regional, and global food composition databases using the FAO/INFOODS toolkit. Results: Nutrient contents (g/100 g) ranged as follows: moisture 60.09–78.73%, protein 2.92–10.89%, fat 2.48–22.28%, available carbohydrate 1.8–24.25%, total dietary fibre 0.34–7.94%, and ash 0.42–4.08%. YF ranged from 49.24% in jute leaves fry to 90.38% in motar polao. NRF exceeded 100% for several nutrients, with peaks for protein in chicken roast (126.90%), fat in lentil-tomato daal (105.92%), total dietary fibre in motar polao (105.92%), and available carbohydrate in bottle gourd leaves fry (218.34%). Moisture and ash retention were highest in motar polao (83.40% and 126.53%), indicating minimal mineral loss during cooking (98.41–126.53%). Analysed and compiled data were consistent with reported values, confirming dataset quality. Conclusion: This study provides one of the first validated datasets of cooked Bangladeshi dishes, offering high-quality “as-consumed” nutrient values. The findings represent a significant contribution to the national food composition database and hold strong relevance for dietary assessment, nutrition research, and public health policy in Bangladesh.

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