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Nutritional evaluation of various breads consumed in Saudi Arabia

, : Nutritional evaluation of various breads consumed in Saudi Arabia. Nutrition reports international 29(5): 1161-1170

Five main types of breads (white and brown Arabic breads, European, Yemeni and Samouli) consumed in Saudi Arabia were studied for their chemical composition and nutritive value. The protein content varied between 8.0% (European) to 10.8% (Brown Arabic). European bread showed the highest ash (1.7%) followed by Samouli (1.1%) while other breads were similar in ash (0.8%). All the breqds were low in Ca giving rise to low Ca/P ratio. Thiamine (0.44-0.56 mg/100g), niacin (2.23-3.97 mg/100g) and riboflavin (0.07-0.15 mg/100g) were present in fairly good amounts in all the breads. Chemical scores (33-39) based on FAO/WHO reference pattern (1973) showed lysine as the first limiting essential amino acid in all the breads. The in-vitro protein digestibility values of the breads (83.5-89.6%) showed minor variations. The calculated protein efficiency ratio values ranged between 0.70 (Yemeni bread) to 1.21 (Samouli bread). (author)


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