Chemical composition of selected Jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East

• Published in: Trends in food science & technology 2000-09, Vol.11 (9-10), p.374-378
• Main Authors: Ereifej, K.I, Haddad, S.G
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/S0924-2244(00)00067-4

Food composition tables are instrumental for nutritionists. Each country might construct its own food tables to overcome the variation in food values reported in the food tables of other countries. The purpose of this investigation was to initiate food tables in the Middle East and to compare the composition of the most commonly consumed cereals and legumes in Jordan with food values reported previously in the FAO, Moroccan, East Asia and Latin American food tables. Barley, durum wheat, peas, lentils and chickpeas samples were obtained from Maru and Ramtha Agricultural Stations (north Jordan) in the growing season 1997/1998. Samples were analyzed for moisture, protein, fat, ash, energy, Ca, P, Mg, K, Na, Fe, Zn, Cu and Mn contents. These values were compared (on dry weight basis) with previously reported values. Results showed that there were significant variations in protein, fat, carbohydrates, energy values, and mineral concentration of Jordanian foods when compared with the FAO, Morocco, East Asia and Latin American food tables. Data also, showed that the extrapolation of international food data to regional levels is not accurate and requires caution. The use of some tables may results in nutritional problems in other countries.