NUTRIENT CONTENTS IN SELECTED MAHARASHTRIAN AND SOUTH INDIAN SINGLE FULL MEALS

¹Post Graduate Teaching Department of Home-Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road- 440 010. Nagpur, India

ABSTRACT

The present study was conducted to estimate the nutritional quality of selected standard Maharashtrian [M] and South Indian [S] single full meals approximately designed for an average adult. For this purpose, two single full meals [separately from M and S cuisine] varying in compositions were selected. Diets [D] were taken in cooked [C] forms. Meals were coded as M-D1C, M-D2C, S-D1C, and S-D2C. Estimations for protein, fat, crude fiber and ascorbic acid were carried out. Mineral ash was used for estimations of iron and calcium. All meals were found to be good in their protein contents [protein ranged between 14.0 – 24.4 g per meal]. Fat contents in S diets were estimated to be high [15.52 g – 35.50 g]. This could be attributed to excess amount of oil used during cooking. Being rice based, crude fiber contents in S meals were found to be poor [4.57 g to 6.90 g] whereas these were found to be fair in M meals [6.60 – 7.74 g]. The cooked M diets also showed a fairly high calcium content (532.36 mg and 653.19 mg in M-D1C and M-D2C, respectively). Calcium contents in S meals were found to be 340.68 mg in S-D1C and 259.9 mg in S-D2C, respectively. South Indian diets were found to be iron deficient (1.49 mg to 1.96 mg). Maharashtrian meals showed fair amount of iron contents [M- D1C-17.09 mg and M- D2C-17.40 mg]. Ascorbic acid contents in South Indian meals were found to be higher than that in Maharashtrian meals [47.22 and 46.67 mg, respectively in S-D1C and S-D2C]. Calculated values indicate that S meals were high in carbohydrate contents as compared to M meals.

KEYWORDS

REFERENCES

Achaya, K.T. (1994) Indian Food: A Historical Companion. Oxford University Press, 322; c.f.: Parpia, H.A.B. (2004) Indian Food Industry, 23(3) : 10–12.
AOAC. Official Methods of Analysis. Sixteenth Edition, Vol. II, Association of Official Analytical Chemists, Washington DC, 1995, 9; c.f.: Kanabur, V.V., Devi, K. (2005) Food Sci. and Technol., 42(5) : 415–418.
Cladwell, M. Sai, G. (1973) The Ecol. Food Nutri., 2(1) : 35–38. 64 J. DAIRYING, FOODS & H.S.
Gopalan, C. Rama Shastri, B.V. Balasubramanian, S.C. (2004) Nutritive Value of Indian Foods. National Institute Of Nutrition, Hyderabad, 2–4, 6–8, 17–19.
Hallberg, L. et al. (1982) Am J. Clin Nutr., 36 : 846-850.
http//:www.indianfoodsco.com/classes/indiascuisisine.html
http://en.wikipedia.org/wiki/Indian_cuisine
http://en.wikipedia.org/wiki/Indian_cuisine
http://indianfood.about.com/od/thebasics/p/westindia.htm
Khader, V. Rama, S. (1998) Plant Foods Hum Nutr, 53 : 71-81.
Nalwade, V.M. (2002) Indian J. Nutri. Dietetics, 39(2) : 81-84.
Parvathi Rau. (1968) Proc. Nutri. Soc. India, 6 : 37-43.
Prasad, N.N. et al. (2000) Food Chem., 68 (1) : 87-94.
Raghuramulu, N. et al. (2003) Manual of Laboratory Techniques. National Institute Of Nutrition, Hyderabad, 2003, 56–57, 61–62, 178, 183–184.
Shyam, R.D. (2003) Food and Nutri. World, 1 (11) : 28-30.
Swaminathan, M. (1969) Our Food. Sixth Edition, Ganesh and Co. Private Ltd., Madras-17, 62-64.
Thimmaiah, S.R. (1999) Standard Methods of Biochemical Analysis. Kalyani Publishers, New Delhi, 278-279. www.wiki/image: cusine_2.jpg

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

NUTRIENT CONTENTS IN SELECTED MAHARASHTRIAN AND SOUTH INDIAN SINGLE FULL MEALS

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board