Research Article
Determination of Protein in Pakistani Meal
Department of Chemistry , Government College, Lahore, Pakistan
Mukhtar Ali
Department of Chemistry , Government College, Lahore, Pakistan
Increasing interest and importance is being attached to food in its relations to health (Sun et al., 1999). The science of foodis concerned with the processing of food ingredients, utilized by living organisms to maintain their life. (Svend, 1993). This includes the building and repairing of body tissues, the liberation of energy required to maintain body temperature and for conversion into useful work, to sustain respiration, heart beat and other functions essential for life (Bittenbender, 1970; Dudev and Lim, 2000).
In order to survive, the animals must not only eat but must eat a diet which contains all the six Proximal Principles; Proteins, Carbohydrates, Fats or Lipids, Vitamins, Minerals and Water. Proteins are principally nitrogen suppliers but occasionally they compensate the loss of phosphorus, iodine, iron, copper and zinc (Zoha, 1986). They are highly complex substances consisting of amino acids linked together through peptide bonds. Out of the 2025 known amino acids, 8 are indispensable for man. The body cannot synthesize them, so they must be provided by the diet (Bodwell et al., 1978). Proteins are the basis of protoplasm of the living tissues. No living tissue is known which does not contain some protein. The amino acids are the units from which the complex protein structure is built. The proteins constitute three fourth of the dry substance of human body. In case of protein deficiency, wounds heal with difficulty and are subjected to various types of infections. The activity of hormones, antibodies and enzymes depends upon the presence of proteins (Bodwell et al., 1978; Beck et al., 1999).
The main objective of the present work is to compute the data that could be read to know the quantities of protein taken per day by the members of lower, middle and upper class families of Pakistan. This data will also include the analysis of different food combinations and thus will tell which combination will be more appropriate choice to keep the nutritional balance for the maintenance of general health and control of diseases.
Collection of samples: The food samples for analysis were collected from rich, middle and poor classes of Pakistan. It was planned to collect the full meals daily, taken by above mentioned classes as breakfast, lunch and dinner for one week. The samples were collected, homogenized, weighed and transferred to aluminium trays and preserved in a deep freezer at 16°C.
Analysis: Protein and the Caloric values were computed according to the formula of Gillis (1998).
The nutrients under investigation were determined in full meal and their daily intakes were calculated (Tables 1-5). In order to assess the nutritional status of meals the daily intake may be compared with the daily requirements.
Protein: According to the recommendations of different agencies the average daily protein intake for a normal human individual should be 56-80 g/day (Victor et al., 1981, Sun et al., 1999). A comparison of daily intake of protein with the daily requirement indicated that about 85% of meals qualifified as adequate food in nutritional context. A few combinations such as 4 and 14 supplied protein above average. These combinations contained two meals, which were rich in meat such as fish, mutton, chicken and excess protein intake might lead to accumulation of injurious protein products such as urea, uric acid in blood. It was suggested (Sumner et al., 1981) that the day, which is very rich in meaty ingredients supply excess protein. If at all the meat is to be taken twice a day it should be in small quantities as one or two average sized pieces of mutton, lamb beefs, chicken, fish etc. Bodwell et al., 1978 and Dudev & Lim, 2000, have also reported similar kind of findings.
Table 1: | Composition of Homogenized Meals (Rich Family) |
Table 2: | Composition of Homogenized Meals (Middle Class Family) |
Table 3: | Composition of Homogenized Meals (Poor Family) |
Table 4: | Protein Contents (%age) of Full Meals |
Table 5: | Total Protein in Full Meal and Their Total Daily Intake (% age.) |
The combinations, below average, were No.11, 17 and 18. All these combinations did not contain meat and thus were below average in protein contents. The values were not abnormally below average.
The reason being the protein in the breakfast contained a protein source such as eggs etc.
Caloric Requirments: The caloric requirements depend upon the individuals activity (Bittenbender, 1970). For example a labourer or an athlete has a caloric requirement much higher than an officer sitting in the office. An average of the recommendation ranged from 1700 to 3000 calories. In Pakistan those who are poor have to do more active work, thus the caloric requirements of the poor families usually greater than the rich family. A general view of the Table 6 indicates that the caloric intake of rich and middle families is quite adequate. Most of the combinations for poor families seemed to be quite adequate from the view point of their caloric requirements (Gillis, 1998).
Table 6: | Caloric Intake of Proteins (% age) |
Some of the combinations i.e., 16 and 18 were not adequate. It is suggested that such combinations should be enriched with the supply of nutrients to pull the caloric intake to about 2500. The study is related with Dudev and Lim (2000). The data revealed that the Pakistani meals with exception of few, to be quite satisfactory and thus it qualified the nutritional standards laid down by national and international agencies.