Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

Abstract

The present study aims to develop a database on the macronutrient contents in 23 types of commonly consumedSouth Indian breakfast meals. AOAC methods were followed analysing protein, fat, total dietary fibre (TDF)and ash, whereas modified-Anthrone for available-carbohydrates to document the macronutrient contents. Themacronutrient contents of all the breakfast meals were investigated on both meal (since all the foods are consumedin wet form) and dry basis. On meal basis, moisture ranged from 40.9 to 82.8%, protein 1.8 to 5.9%, ash 1.2 to2.8%, fat 0.9 to 8.5%, TDF 0.9 to 5.2% and available-carbohydrate 12.2 to 41.4% respectively. Whereas on dry basis,moisture content ranged from 1.1 to 4.4%, protein 6.8 to 13.8%, ash 2.5 to 7.1%, fat 5.4 to 20.3%, TDF 2.2 to 12.4%and available-carbohydrate 49.6 to 71.8%. The data could be used for monitoring the macronutrient intake frombreakfast foods while dealing with energy balance