Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study
Keywords:Macronutrients, Carbohydrate, Protein, Fat, Ash, Total Dietary fiber.
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
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