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Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

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dc.contributor.author Dewangani, H.G.N.
dc.contributor.author Jayawardena, B.M.
dc.contributor.author Chandrasekara, N.V.
dc.contributor.author Wijayagunaratne, H.D.S.P.
dc.date.accessioned 2021-11-01T18:28:51Z
dc.date.available 2021-11-01T18:28:51Z
dc.date.issued 2021
dc.identifier.citation Dewangani, H. G. N., Jayawardena, B. M., Chandrasekara, N. V., & Wijayagunaratne, H. D. S. P. (2021). Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods. International Journal of Food Science, 2021, 1–13. https://doi.org/10.1155/2021/5537683 en_US
dc.identifier.uri http://repository.kln.ac.lk/handle/123456789/23801
dc.description.abstract In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods (p < 0.05). Cooking facilitated the incorporation of fat into food. According to the results, more percentage increases of fat content were observed in tempered string beans (97.51%) and cauliflower milk curry (96.6%). Data revealed that boiling helped to reduce the fat content in cereals and legumes. The cooked foods prepared using traditional recipes with CM, CO, or scraps have higher nutritional content than raw foods and have a significant nourishing potential that meets the daily energy requirements (p < 0.05). It can be concluded that the chemical composition of cooked food serves as a more realistic guideline in recommending dietary interventions in disease and weight management. en_US
dc.publisher International Journal of Food Science en_US
dc.title Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods en_US


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