Malaysian Applied Biology Journal

  • Increase font size
  • Default font size
  • Decrease font size

49_05_07

E-mail Print PDF

Malays. Appl. Biol. (2020) 49(5): 61–70

 

MALAYSIAN READY-TO-EAT COOKED DISHES: CONSUMPTION

PATTERNS AMONG ADULTS AND NUTRIENT COMPOSITION OF

SELECTED HIGHLY CONSUMED DISHES


SITI FATIMAH MOHD TARMIZI1, NORLIDA MAT DAUD1,2* and

HAFEEDZA ABDUL RAHMAN1,2


1Department of Food Sciences, Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

2Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Accepted 5 October 2020, Published online 31 December 2020

 

ABSTRACT

Malaysian main dishes have been related to high carbohydrate and protein contents, and lack of vegetables. However, consumption patterns and nutrient composition of these types of dishes were scarcely reported. This study was conducted to determine consumption patterns and nutrient composition of Malaysian ready-to-eat cooked dishes. Consumption patterns were assessed using a food frequency questionnaire among 432 adults. The nutrient composition of the eight selected highly consumed dishes was determined by proximate analysis. The results showed that from 89 listed ready-to-eat cooked dishes, four dishes had moderate consumption levels, which were fried bihun (36.9), nasi lemak (34.7), roti canai (33.1) and Pattaya fried rice (30.2). The rest of the dishes had low consumption levels (<29.9). The nutrient composition was significantly different (p<0.05) between the dishes. Chinese fried rice had the highest carbohydrate content (33.65±8.04%) whilst chicken burgers had the highest protein (7.57 ± 0.63%), fat (11.02 ± 1.27%) and energy (235.43 ± 7.68 kcal) contents. No dishes were found to have a crude fibre content of more than 1.0%. In conclusion, Malaysian adults had a controllable consumption of local ready-to-eat cooked dishes as most of the dishes were consumed in low quantities. Nutrient compositions of dishes from this study are suggested to be added in Malaysian Food Composition Database for future reference of authorities and public for diet planning.


Key words: Consumption patterns, nutrient composition, Malaysian ready-to-eat cooked dishes, fried bihun, nasi lemak, roti canai

 

Latest MABJ Issue

Vol 49(5) December 2020

coverphoto

Table of content

Latest news!

Malaysian Applied Biology is listed in the databases and indexed in Thomson Reuters Master Journal List, Elsevier, Mycite, Biosis, Zoological Records, UDLedge Life Science Index, CNKI, J-Gate and CABI.

Malaysian Applied Biology is indexed in Scopus since issue 41(1) 2012.

According to MyCite 2014 report, MABJ ranked 95 out of 142 Malaysian journals in terms of yearly impact factor.