Chemical analysis of foodstuff in brazilian popular menus
Keywords:
food, food analysis, table of food compositionAbstract
The objective of this work was to analyse the composition of some foodstuffs used in Brazil and, atthe same time, to contribute for the elaboration of Brazilian food composition tables. The foodstuffs used were: cooked beans, cooked rice, rice pudding, cooked sweet potato, cooked sweet cassava, couscous, pumpkin purée, roasted chicken, ground meat, “tutu de feijão”, “baião de dois", and fried kibbe. The analysis developed were: moisture, proteins, lipids, ashes, NIFEXT fraction and fibre. Comparison between practical and theoreticalanalysis was done accordingto FIBGE-ENDEF 1977 tables. The results showed a similarity between practical and theoretical data concerning moisture, protein, ash and carbohydrates; andthey also showed a discrepancy concerning lipids and fibre. According to the results, we concluded that the available informations about food composition should be reviewed and further investigations in this area should be increased.
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Copyright (c) 2023 Lúcia de Fátima Campos PEDROSA, Maria Odete Dantas de ARAÚJO, Elisabeth Barbosa de LIMA, Maria do Socorro Oliveira Nóbrega de MELO, Lana Maria Tavares GODEIRO
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