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

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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.
LISTA DE FIGURAS Figura 1. Sugestão de almoço incluindo as preparações moqueca de peixe, vatapá e caruru..................................................................................... 61 Figura 2. Sugestão de almoço incluindo as preparações moqueca de camarão, vatapá e caruru............................................................................... 62 Figura 3. Sugestão de almoço incluindo a preparação bobó de camarão..... 62
Page 1 and 2: UNIVERSIDADE FEDERAL DA BAHIA FACUL
Page 3 and 4: Dedico este importante trabalho aos
Page 5: RESUMO A culinária africana da Bah
Page 9 and 10: SUMÁRIO 1. INTRODUÇÃO GERAL.....
Page 11 and 12: 1. INTRODUÇÃO GERAL A gastronômi
Page 13 and 14: 1.1. OBJETIVOS 1.1.1. Objetivo gera
Page 15 and 16: 1. A GASTRONOMIA BRASILEIRA A palav
Page 17 and 18: O que se torna mais importante para
Page 19 and 20: Os pratos típicos ganham destaque,
Page 21 and 22: (SAMBANTHAMURTHI, SUNDRAM e YEW-AI,
Page 23 and 24: os micronutrientes podem ser verifi
Page 25 and 26: nutrientes. As raízes de mandioca
Page 27 and 28: proporciona um sabor adocicado às
Page 29 and 30: Os pescados ocupam um lugar de dest
Page 31 and 32: o fato dos consumidores estarem mui
Page 33 and 34: CARDOSO, João Marcos Martins. et a
Page 35 and 36: MACIEL, Maria Eunice. Uma cozinha
Page 37 and 38: SILVA, Mara Reis. et al. Composiç
Page 39 and 40: RESUMO A culinária africana da Bah
Page 41 and 42: 1. INTRODUÇÃO A Bahia é constant
Page 43 and 44: 2. MATERIAL E MÉTODOS 2.1. IDENTIF
Page 45 and 46: 2.4. ANÁLISE ESTATÍSTICA Na compa
Page 47 and 48: Variáveis Os valores médios da co
Page 49 and 50: superior às recomendações da Org
Page 51 and 52: software de composição de aliment
Page 53 and 54: Tabela 3. Composição centesimal,
Page 55 and 56: e vatapá: 14,48g/100g). Já o rest
Page 57 and 58:
O teor de gordura saturada foi mais
Page 59 and 60:
(COSTA e SILVA, 2005). A presença
Page 61 and 62:
De uma forma geral, as preparaçõe
Page 63 and 64:
A primeira sugestão de cardápio i
Page 65 and 66:
pelo PAT. Portanto, os pratos da co
Page 67 and 68:
Tabela 7. Composição Nutricional
Page 69 and 70:
Tabela 9. Composição Nutricional
Page 71 and 72:
4. CONCLUSÕES A moqueca de peixe,
Page 73 and 74:
COLLI, Célia; SARDINHA, Fátima; F
Page 75 and 76:
SANT’ ANA, Léa Silvia. Biodispon
Page 77 and 78:
UNIVERSIDADE FEDERAL DA BAHIA FACUL
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