Chemical composition and nutritive value of madeer (oggtt). a local hard cheese‐like dairy product made from goat's and/or sheep's milk by desert dwellers of Saudi Arabia, was investigated. The proximate composition of madeer showed 35.5 percent protein and 15.3 percent fat. It contained nutritionally significant amounts (mg/100 g) of potassium (1991), calcium (982), phosphorus (957), pantothenic acid (1.45), ribofiavin (0.40), thiamine (0.24), niacin (2.57) and folacin (50 /ig/100 g). Short‐chain fatty acids (C4‐C10) comprised 7.58 percent of the total fatty acids. Saturated fatty acids (C12:0‐C18:0) constituted the majority of fatty acids (=60 percent). Among the unsaturated fatty acids, oleic acid (25.78 percent of the total fatty acid) was predominant followed by linoleic (2.61 percent) and linolenic acids (1.29 percent), respectively. Essential amino acids in madeer protein were higher than the FAO/WHO reference protein (1973). The in‐vitro protein digestibility (80.6 percent) was lower than that of ANRC‐casein (90.0 percent) and the calculated protein efficiency ratio (2.69) was slightly higher than that of casein (2.50).
Ecology of Food and Nutrition
Volume 15, 1984 - Issue 1
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