Nutritional profile of Kuwaiti composite dishes: Proximate composition, phytates content and protein quality evaluation

The chemical composition and nutritional quality of 22 Kuwaiti composite dishes were investigated. On a fresh weight basis, the dishes contained 13.9–91.6% moisture, 0.93–18.1% protein (Nx6.25), 0.2–16.4% fat, 0.00–0.8% crude fiber, 0.8–4.6% ash, 4.5–73.86% carbohydrates (by difference), 165.6–1556.8 kJoules (39.6–372.1 kcal) and 0.014–0.37% phytates. The essential amino acids most deficient in the dishes were mostly tryptophan (18 dishes) or either lysine (one dish) or total sulphur amino acids (M + C, in one dish). The chemical scores ranged between 15–96 (FAO/WHO, 1989). The in‐vitro protein digestibility (IVPD) calculated protein efficiency ratio (C‐PER), and protein digestibility corrected amino acid score (PDCAAS) values, ranged between 73.4–90.0%, 0.6–2.91 and 0.13–0.84, respectively. Under identical conditions, the Animal Nutrition Research Council casein showed IVPD, C‐PER and PDCAAS values of 90%, 2.5 and 1.00 respectively. The significance of these results are discussed.

Key words:

• Food composition
• proximate composition
• amino acid profile
• phytate

Notes

Senior Nutrition Consultant, Director, Food Catering and Nutrition Administration, Ministry of Public Health.