Manuela Alves da Cunha.pdf - RI UFBA - Universidade Federal da ...

ABSTRACT
The African cuisine of Bahia includes various dishes. Some of them known and
appreciated internationally. Data on the nutritional composition of these
preparations are scarce and insufficient to aid guidelines on dietetics and health in
general. This study aimed to determine the chemical composition and nutritional of
preparations typical from Bahia cuisine. A questionnaire was prepared, containing
ten preparations of African origin, and applied in five of the thirty-six restaurants of
Bahia cuisine in Salvador. Through this, we identified the recipes most commonly
used: grilled fish, shrimp stew, shrimp bobo, vatapa and caruru, which were
subsequently acquired for the time of analysis. The dishes had average moisture
contents between 69.25 and 82.99 g/100g, and ash content from 1.51 to 2.09
g/100g. The concentration of protein varied between 5.09 and 10.85 g/100g, lipids
between 6.43 and 11.66 g/100g, and carbohydrates from 2.17 to 12.34 g/100g.
The caruru showed lower energy value (92.98 kcal/100g), and shrimp bobo higher
content (143kcal/100g). All showed significant levels of sodium (395 to 563.10
mg/100g). The levels of saturated fat ranged from 1.07 to 2.68 g/100g, and trans
fat were at most 0.09 g/100g. The amounts of monounsaturated fat ranged
between 0.78 and 2.07 g/100g, and polyunsaturated fats from 0.37 to 1.18 g/100g.
Among the unsaturated lipids to determine the presence of essential fatty acids,
EPA, at levels from 10.39 to 19.30 mg/100g, and DHA, with contents ranging
between 30.54 and 45.41 mg/100g. Suggested meals showed that the recipes
may be part of balanced menus.
Keywords: african cuisine, nutritional composition, guidelines dietetics.
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