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close this book Food Composition Data: A User's Perspective (1987)
close this folder International food composition data
close this folder Nutrient intake data calculated using food composition tables: factors affecting accuracy
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View the document Introduction
View the document Materials and methods
View the document Results
View the document Discussion
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Materials and methods

Materials and methods

Three recipes for the dishes most frequently consumed by the population in Northeast Brazil were selected for this study. These recipes are practically standard and appear with very little variation among users [19]; they can thus be considered representative of local alimentary practices. The proportion of raw ingredients and the per cent composition as actually eaten are shown in table 1. The culinary preparations, also in accordance with local practices, were as follows:

Table 1. Composition of regional dishes

Ingredients Raw
(%)
Cooked
(% in serving)
Feijoada    
Beans (mulatinho) 39.5 21. 1
Beef,dried 19.8 24.2
Bacon 4.9 10.1
Okra 2.0 2.7
Pumpkin 15.8 21.7
Green herbsa 14.8 18.9
Salt 1.0 -
Sarapatel    
Pork blood 39 5 39 5
Pork liver 12.5 12.5
Pork heart 12.9 12.9
Chard 11.9 11.8
Green herbsa 21.8 21.7
Salt 1.0 -
Cozido    
Beef 42.6 24.0
Pumpkin 9.1 8.9
Sweet potatoes 9.1 10 9
Potatoes 9.1 91
Plantain 7.3 116
Wild cabbage 3 7 7 4
Green herbsa 18.8 15 0
Cassava flour - 5 1
Salt 1.0 -

a. A mixture, in equal parts, of green pepper, coriander, green onions, tomatoes, and onions.

- Feijoada: the beans (mulatinho type) were soaked in water for one hour, after which the beef and bacon were added. The mixture was boiled for two hours. Then the vegetables were added for a final boiling for 30 minutes.

- Sarapatel de porco: the pork blood and viscera were cooked in salted water, cut in small pieces, and boiled for one hour with the vegetables.

- Cozido: the meat and aromatic herbs were boiled in water for two hours. When these were nearly cooked, the vegetables were added. Before serving, the solids and liquid were separated, the latter to be mixed with cassava flour.

Individual servings of each preparation, in accordance with local uses [19], were duly homogenized with a blender, and appropriate aliquots of the homogenates were taken for the analysis of moisture, ash [10], fibre [24], ether extract [16], protein [15], calcium [4], phosphate [5], iron [10], vitamin A and carotenoids [1], and vitamin C [23]. The minerals were analysed in aliquots of the ashes. Carbohydrates were calculated by difference. The net weight of raw and cooked ingredients and the relative contribution of the latter in individual servings were recorded. All assays were run in duplicate, using appropriate standards. Differences greater than 5 per cent between duplicates were considered unacceptable. All ingredients of the recipes were also analysed individually. The nutrient composition of the recipes was calculated using the values of the Food Composition Table of INCAP-ICCND [17] and those obtained from our analysis of the individual raw ingredients. Hence, two estimates of the nutrient composition of each recipe were made, along with direct analysis of appropriate aliquots of each dish. All reagents were analytical grade.