Please use this identifier to cite or link to this item: https://www.um.edu.mt/library/oar/handle/123456789/91330
Title: The nutritional analysis of some Maltese food delicacies : a preliminary study
Authors: Cilia, Petra (2007)
Keywords: Cooking, Maltese
Food -- Composition
Food -- Analysis
Nutrition -- Malta
Issue Date: 2007
Citation: Cilia, P. (2007). The nutritional analysis of some Maltese food delicacies: a preliminary study (Bachelor's dissertation).
Abstract: This study was undertaken in order to compile preliminary data on the nutritional content of typical Maltese foods. The nutritional composition of some local food delicacies, served in typical portion sizes, was expressed as a percentage of the national nutrient goals. The local p01iion sizes were compared with standard serving sizes recommended by the FDN USDA. The data obtained was compared with foreign food composition data, and the importance of compilation of national tables was assessed. Fifteen food products, covering a wide range of food groups were chosen for analysis, on the basis that they formed part of the traditional Maltese cuisine. Primary samples, representative of the local supply were collected, reduced in size and used to form composite samples. The Kjeldahl technique was used for the determination of total nitrogen whilst the Werner-Schmid method was used to determine total fats. Moisture determination was carried out using an evaporation method and the Lane-Eynon method was used to determine the total sugar content. Carbohydrates were determined by difference and food energy was calculated using the Atwater general factor system. Cluster analysis was used to group foods on the basis of their nutritional value. The composition of the food products contained varying amounts of protein, carbohydrate, and fat. The majority of the products contained between 5 and 1 Og of protein, over 1 Og of fat and over 30g of carbohydrates. Hypothesis testing showed statistically significant differences between the composition of local and foreign foods. The portion sizes in Malta tended to be larger than the standard serving sizes recommended by the FDNUSDA. From the results of the samples analysed, one may infer that the local cuisine is varied, and also unique with respect to foreign foods sinceĀ· the food products chosen cover a wide range of macronutrient compositions. These inferences emphasize the need for the compilation of national food composition tables.
Description: B.SC.(HONS)CHEMISTRY
URI: https://www.um.edu.mt/library/oar/handle/123456789/91330
Appears in Collections:Dissertations - FacSci - 1965-2014
Dissertations - FacSciChe - 1965-2014

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