Nutritional and antinutritional attributes of raw and cooked Saudi traditional dishes.

摘要

Raw and cooked five Saudi dishes (kabsa, gursan, garish, saleeg and hunaini) were prepared and examined for antinutrients, total protein and energy as well as protein and starch digestibility. Commercial dishes were purchased and used for comparison. Significantly (P<=0.05) higher values of protein and total energy were observed after cooking of the dishes compared to those of commercial and raw ones. Tannin content of the dishes varied from 0.009 to 0.36% for cooked garish and gursan, respectively. Phytate content was varied from 0.019 for commercial kabsa to 1.132% for hunaini. Cooking slightly decreased phytate content of some dishes (kabsa, gursan, saleeg and hunaini) but it does not affect that of garish. Trypsin inhibitor activity was significantly (P<=0.05) decreased after cooking of all dishes except saleeg which showed slight increase (11.4%). The rate of reduction in trypsin inhibitor activity was 79.1, 64.0, 26.3 and 15.1% for gursan, hunaini, kabsa and garish, respectively. Cooking increased significantly (P<=0.05) the protein and starch digestibility of all dishes.