NUTRITIONAL ASPECTS OF READY-TO-EAT AND HOMEMADE FOOD PRODUCTS WITH EMPHASIS ON FATTY ACID PROFILING OF READY-TO-EAT FOOD USING GC-FID TECHNIQUE- A COMPARATIVE STUDY

Abstract

Rapid growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient components of RTE as well as homemade food. A total of 20 RTE food samples from streets were collected from different locations of Delhi town in aseptic containers and immediately transferred to the laboratory for proximate analysis. In terms of nutrient contribution, the highest energy content was found in Kachori (545.8 kcal/100g). Highest level of protein was detected in Chicken Roll at 30.5 g per serving. Maximum amount of fat was also found in Chhole bhature (30.5 g/plat) and trans-fat (4.0%) in Gulab jamun. Highest level of carbohydrate was detected in Sandwich (Bread) at 53.6 g per serving of sample. High amount of fibre (4.35) was observed in green chutney. The high values of Total Polar compounds in frying oil (31.8%) were observed in the oil used by street vendors. From this study it was concluded that homemade food is good in all aspects considering the food safety, hygiene, and nutrition, providing an appreciable amount of nutrients.