CHEMICAL ASSESSMENT OF SOME TRADITIONAL QATARI DISHES

Seventeen traditional Qatari dishes, prepared by the Home Economics Department of Qatar University were chemically analysed. The moisture, crude protein (N x 6.25), crude fat, ash, nitrogen-free extract (NFE), (carbohydrate), and mineral contents were determined. The energy content was also calculated. The results indicated that in general the foods had a high moisture, low protein, high fat and variable carbohydrate content. Also, a low mineral content was observed. The relationship between these findings and possible health problems is discussed in relation to the findings of other workers in this field of study. Recommendations are also made for improvement of these traditional Qatari dishes for the health and well-being of the Qatari population.