Composição química e nutricional de preparações de origem africana, típicas da culinária baiana

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.