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close this section of the library Kumar, Shailesh.


View the PDF document Nutrient retention in earth oven cooking
Author:Kumar, Shailesh.
Institution: University of the South Pacific.
Award: M.Sc.
Subject: Food -- Analysis, Food -- Effect of heat on, Baking -- Fiji
Date: 1998.
Call No.: pac TX 541 .K85 1998
BRN: 910638
Copyright:This thesis may NOT be copied without the authors written permission.

Abstract: Effects of Pacific traditional style of cooking in an earth-oven1 on nutrient contents of chicken, lamb chops, fish, cassava, taro and 'palusami'2 were investigated. Retention of nutrients in earth-oven cooked samples was compared with the retention in microwave and oven-roasted chicken and lamb chops, microwave cooked fish, boiled cassava and taro and steamed cooked 'palusami', the nutrient analyses of all of which were conducted during the course of this study. Water content of the samples generally decreased most upon earth-oven cooking. As high as 32.9g of moisture was lost from lOOg of earth-oven cooked lean of lamb chops. Loss of water from microwave cooked meat, ranging from 6.6-25.8g/100g, was second to the moisture loss in earth-oven cooked meat and the least amount of moisture was lost from the gas-oven roasted meat with the retention values ranging from 4.4-22.2g/100g. Retention of protein ranged from 96-103% in all samples, the differences being not statistically significant. However, interestingly high retention values of fat were noted in separable lean of lamb chops ranging from 291-294%. Retention of fat in earth-oven cooked fish, cassava, taro and 'palusami' ranged from 63-89%, similar to the range of 82- 92% the same foods cooked by other methods. 2 See Appendix I. A. Generally, comparatively low values of Na and K were retained in earth-oven cooked meat compared to microwave and oven-roasted meat samples. Retention of minerals in boiled cassava and taro and steamed 'palusami' were not significantly different form the retention of minerals in these samples cooked in earth-oven. There was low retention of thiamin and riboflavin in most samples, with thiamin generally showing lower retention levels; some cooked samples having lost all their thiamin. Highest losses were usually observed with oven-roasting, slightly more than the losses with earth- oven cooking. Microwave cooking caused the least loss of these two B vitamins. Niacin was quite stable to all the cooking methods with the retention ranging from 63-95%. Retention values were comparable between similar samples cooked by different methods. Steam cooking was most detrimental to ascorbic acid in 'palusami1. It caused a total loss of ascorbic acid from 'palusami' upon cooking compared to earth-oven cooking after which 62% was retained in the 'palusami'. Most ascorbic acid was retained in earth-oven cooked cassava (76%).
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