The Nutritional Value of Traditional Syrian Sweets and Their Calorie Density
Louay Labban,
Nasser Thallaj,
Mohammad Al Masri
Issue:
Volume 3, Issue 4, December 2019
Pages:
40-47
Received:
20 November 2019
Accepted:
9 December 2019
Published:
24 December 2019
Abstract: Information on food composition is of great importance for scientists and professionals working in the fields of nutrition and public health. The most apparent role of food composition is to provide the basis for dietary assessment and the formulation of healthier diets. Ready meals and food served in canteens are increasingly included in this approach considering their contribution to daily nutrition. There have been no studies that presented the nutritional values of some traditional Syrian sweets. This study was the first study to shed some lights about the nutritional facts of the traditional Syrian sweets. Seventeen different traditional Syrian sweets both regular calorie content (regular where sucrose was used as sweetener) and reduced calorie content (diet as Aspartame sweetener was used) were analyzed for Moisture, Ash, Carbohydrates, Protein and Fat content and finally calorie density per 100 g was calculated. The study also measured the calorie content of few sweets which we did not find diet ones similar to them. The results have shown that Syrian sweets in general are very calorie dense foods due to their high content of sugar, fat and other sweeteners such as honey and (high fructose corn Syrup (HFCS). The calorie density ranges from 347.5 Kcal to 516.2 Kcal/ 100 g serving for diet sweets and 372.8 Kcal to 532.2 Kcal/100 g serving for regular sweets. Protein ranged from 5.6 g to 18.4 g and fat from 5.5 to 29.8 g/100 g serving.
Abstract: Information on food composition is of great importance for scientists and professionals working in the fields of nutrition and public health. The most apparent role of food composition is to provide the basis for dietary assessment and the formulation of healthier diets. Ready meals and food served in canteens are increasingly included in this appr...
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Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding
Okwunodulu Nwazulu Innocent,
Eze Nkechinyere Lucy,
Ndife Joel,
Ukom Nwankwo Anthony
Issue:
Volume 3, Issue 4, December 2019
Pages:
48-57
Received:
6 November 2019
Accepted:
29 November 2019
Published:
6 January 2020
Abstract: Soy-akamu is nutritionally poor hence the improvement by formulating with sprouted soybean to fortify and restore protein and other nutrients lost during processing to prevent hidden hunger. Sprouted soybean obtained from hand dehulled 12h tap water steeped sorted soybean, 72h sprouted and 20min boiled in 0.05% sodium bicarbonate solution was milled with 72h steeped, drained and washed cleaned sorghum seeds according to75: 25, 50: 50 and 25: 75 sorghum; sprouted soybean blends. Blended pasts were sieved and dewatered separately with double layered calico cloth to obtain the pastes. Proximate results showed increase in dried matter content (85.94 to 86.68%) with increase in soybean paste inclusion, moisture content decreased (14.06 to 13.32%) protein increased (5.11 to 39.96%), fat increased (1.51 to 11.21%), fiber increased (1.41 to 4.82%), ash increased (0.46 to 4.61%), carbohydrate decreased (77.44 to 26.07%) and energy increased (335.26 to 364.99Kcal). Bulk density increased (0.33%to 0.66g/ml), viscosity decreased (117.02 to 84µPas), swelling power increased (22.83 to 30.04), gelatinization temperature decreased (66.00 to 45°C) and gelatinization time increased (0.35 to 0.37sec). Gruel from 100% sorghum scored the highest acceptability. Sprouted soybean blending showed an improvement in the nutrients content of soy-akamu and decrease in acceptability beyond 25% inclusion.
Abstract: Soy-akamu is nutritionally poor hence the improvement by formulating with sprouted soybean to fortify and restore protein and other nutrients lost during processing to prevent hidden hunger. Sprouted soybean obtained from hand dehulled 12h tap water steeped sorted soybean, 72h sprouted and 20min boiled in 0.05% sodium bicarbonate solution was mille...
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