Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

Authors

  • Soumya Ranjan Pradhan
  • Rakesh Nai
  • Prasanthi Prabhakaran Sobhana

DOI:

https://doi.org/10.37506/ijphrd.v14i2.19124

Keywords:

Macronutrients, Carbohydrate, Protein, Fat, Ash, Total Dietary fiber.

Abstract

The present study aims to develop a database on the macronutrient contents in 23 types of commonly consumed
South Indian breakfast meals. AOAC methods were followed analysing protein, fat, total dietary fibre (TDF)
and ash, whereas modified-Anthrone for available-carbohydrates to document the macronutrient contents. The
macronutrient contents of all the breakfast meals were investigated on both meal (since all the foods are consumed
in wet form) and dry basis. On meal basis, moisture ranged from 40.9 to 82.8%, protein 1.8 to 5.9%, ash 1.2 to
2.8%, fat 0.9 to 8.5%, TDF 0.9 to 5.2% and available-carbohydrate 12.2 to 41.4% respectively. Whereas on dry basis,
moisture content ranged from 1.1 to 4.4%, protein 6.8 to 13.8%, ash 2.5 to 7.1%, fat 5.4 to 20.3%, TDF 2.2 to 12.4%
and available-carbohydrate 49.6 to 71.8%. The data could be used for monitoring the macronutrient intake from
breakfast foods while dealing with energy balance

Author Biographies

  • Soumya Ranjan Pradhan

    Ph.D. Scholar, Department of Dietetics, ICMR-National Institute of Nutrition, Hyderabad

  • Rakesh Nai

    Technical Officer, Department of Dietetics, ICMR-National Institute of Nutrition, Hyderabad

  • Prasanthi Prabhakaran Sobhana

     Technical Officer, 3Scientist, Department of Dietetics, ICMR-National Institute of Nutrition, Hyderabad

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Published

2023-03-15

How to Cite

Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study. (2023). Indian Journal of Public Health Research & Development, 14(2), 320-326. https://doi.org/10.37506/ijphrd.v14i2.19124