PROXIMATE AND MINERAL COMPOSITION OF INDIGENOUS QATARI DISHES: COMPARATIVE STUDY WITH SIMILAR MIDDLE EASTERN DISHES

Tahra ElObeid, Susanna Phoboo, Zainab Magdad

Abstract


Proximate composition and mineral content analysis of 10 traditional Qatari dishes revealed that protein contents ranged from 1.7 to 12.4%, while the fat content ranged from 0.13 to 1.0 %. The meat dishes contained higher levels of sodium ranging from 1276 to 1989 mg/100g while iron and zinc content varied from 0.3 to 7.4 and 0.03 to 4.5 mg/100g respectively. The level of potassium and calcium was found to be highest  in Aseeda (sweet dish) with 375.7 and 403.6 mg/100g respectively. There is considerable difference in the nutrient composition of the Qatari dishes from that of the similar dishes from the Gulf States possibly due to variations in the raw materials and preparation processes. Data from this study will be helpful in calculating nutrient content of traditional dishes of Qatar for  planning diet charts and also for developing a Qatar Food Database in the future.


Keywords


Food composition; Proximate analysis; Qatar; Traditional dishes; Mineral content

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References


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