bangladesh food composition table 2013

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Page 1: Bangladesh Food Composition table 2013
Page 2: Bangladesh Food Composition table 2013

Food Composition Table for Bangladesh

Centre for Advanced Research in Sciences (CARS)

Principal Investigator Prof. Nazma Shaheen, PhD

Institute of Nutrition and Food Science Co-Principal Investigators Prof. Abu Torab MA Rahim, PhD

University of Dhaka Prof. M. Mohiduzzaman

Prof. S.M. Mizanur Rahman

Dr. Latiful Bari

National Consultant Prof. Amir Hussain Khan, PhD

International Consultant T. Longvah, PhD

Research Assistants Cadi Parvin Banu Avonti Basak Tukun

Page 3: Bangladesh Food Composition table 2013

Background What is the problem with the existing FCT?

Food Composition Table for Bangladesh

  New high yielding varieties and non local foods are constantly being introduced in the food production/supply chain   With increasing urbanization food consumption behavior is shifting with towards more commercialized foods and processed foods   The nutrient value of these foods is yet to be

evaluated though sporadic analytical work has been conducted   Moreover, existing FCTs contain a number of missing

nutrient values

Page 4: Bangladesh Food Composition table 2013

Methodological Differences

Food Composition Table for Bangladesh

Nutrients Existing FCT Updated FCT

Dietary fibre Crude fibre

Total dietary fibre

Vitamin C

Titrimetric methods Analyzed by HPLC

Beta-carotene Analyzed as total carotene

Analyzed as Beta-carotene by HPLC

Vitamin B1 & B2 Borrowed value Analyzed by HPLC

Retinol Borrowed value Analyzed by HPLC

Sum of proximate Not within range 95-105 %

Page 5: Bangladesh Food Composition table 2013

Objectives

Food Composition Table for Bangladesh

  Identify Key Foods (KFs) and critical nutrients for FCDB

  Analyze 20 sampled foods under AOAC laboratory procedures from the list of KFs

  Evaluate existing secondary data for scientific quality and compile all available (new & old) data to construct a

food composition database for Bangladesh

  Estimate a single value for each nutrient of each food from all data records

  Adapt, estimate, borrow and compile values for missing nutrients for a complete & comprehensive FCDB

Page 6: Bangladesh Food Composition table 2013

Methodology

Food Composition Table for Bangladesh

 

HIES 2010 & INFS’ NNS 1996 for Food Consumption Data

g consumed each ingredient for all foods

g consumed X nutrient value of each ingredient

DKF & HKI’s FCT for

Food Composition Data

Ranked list of % contribution of food to total nutrient intake

Repeat      for      all  nutrients  

Top 75%

Intake KEY FOODS

The KF Identification Approach Key Foods are those foods, that in aggregate, contribute >75% of the n u t r i e n t i n t a k e f o r selected nutrients of public health importance from the diet

The Key Foods process uses food composition and food consumption data to identify and priorit ize foods and nutrients for analysis (Haytowitz, et al., 2000)

Page 7: Bangladesh Food Composition table 2013

Findings

Food Composition Table for Bangladesh

Sl No. Food Item* % of Total Citation** Sl No. Food Item* % of Total

Citation** 1 Rice (6) 7.06 17 Shrimp (2) 2.35 2 Tomato (6) 7.06 18 Rohu (2) 2.35 3 Green Chili (6) 7.06 19 Cooking oil (1) 1.18 4 Egg Plant (5) 5.88 20 Hilsha fish (1) 1.18 5 Banana (5) 5.88 21 Amaranth stem (1) 1.18 6 Onion (5) 5.88 22 Pointed gourd (1) 1.18 7 Tilapia fish (4) 4.71 23 Bitter gourd (1) 1.18 8 Wheat Flour (4) 4.71 24 Bean (1) 1.18 9 Potato (4) 4.71 25 Pumpkin (1) 1.18 10 Pond Pangas (4) 4.71 26 Indian spinach (1) 1.18

11 Silver carp (4) 4.71 27 Lady’s finger (10 1.18 12 Hen's egg (4) 4.71 28 Puti (1) 1.18 13 Rooti (4) 4.71 29 Mrigal fish (1) 1.18 14 Lentils (3) 3.53 30 Jute leaves (1) 1.18

15 Jack fruit (3) 3.53 In parentheses: * # appeared in nutrient group; ** # of total citation of all foods = 87 16 Mango (3) 3.53

The Key Food List (KFs having >1% of citation are presented)

Page 8: Bangladesh Food Composition table 2013

20 Key Foods Selected for Analysis

Food Composition Table for Bangladesh

Sl No. Food Item Sl No. Food Item

1. Rice 11. Hen's egg 2. Tomato 12. Lentils 3. Green Chili 13. Jack fruit 4. Egg Plant 14. Mango 5. Banana 15. Rohu 6. Onion 16. Bean 7. Tilapia fish 17. Cooking oil 8 Wheat Flour 18. Chicken 9. Potato 19. Carrot 10. Pond Pangas 20. Milk

Page 9: Bangladesh Food Composition table 2013

Methodology

Food Composition Table for Bangladesh

Sample frame and sampling protocol

 

Level 1: List of population regions (7 divisions of Bangladesh)

Level 2: List of Haats in each division for food collection (rural)

Level 4: Random sampling from stock lots

Level 5: Composite sampling for analysis

Level 3: List of Wholesale/Retail Markets in each selected city corporation areas for food collection (urban)

Stratified sampling (National Population Census model)

The sampling frame, interestingly, covered a l l m a j o r a g r o -ecological zones of Bangladesh

Page 10: Bangladesh Food Composition table 2013

Preparation of composite sample

Food Composition Table for Bangladesh

Sample collected from seven divisions Weighing Washing

Air drying Dressing Composite sample

Page 11: Bangladesh Food Composition table 2013

Analytical methods

Food Composition Table for Bangladesh

I. Methods AOAC and other standard methods of food analysis. II. Parameters

i.  Proximate analysis: Protein, (by Micro-level digestion-distillation system) Fat, CHO, Water, Ash i.  Macro-minerals: Na, K, Ca, Mg (by AAS, & FP) ii.  Heavy metals: As, Cd, Pb, Sb (by ICPMS) iii.  Trace elements : Cu, Zn, Fe, Se, Cr, Mo, Mn, V, Ni (by ICPMS) iv.  Amino acid (by AA auto-analyzer) v.  Total Phenol (by Spectrophotometer) vi.  Antioxidant activity: DPPH & ORAC (by Spectrophotometry) vii.  Antinutrients: Phytate & Oxalate (by Open column & High performance liquid chromatography ) i.  Fatty acid profile (by Gas liquid chromatography) ii.  Total dietary fiber (TDF) (by Enzymatic-gravimetric method) iii.  Total sugar (TS) (by titrimetric method) iv.  Total free sugar (TFS) (by titrimetric method) v.  Retinol ( High performance liquid chromatography) vi.  β-Carotene ( High performance liquid chromatography) vii.  Vitamin C, B1, B2, ( High performance liquid chromatography) viii.  Vitamin B6 ( Microbial assay)

Page 12: Bangladesh Food Composition table 2013

Quality

Assurance P r o g r a m (QAP)

√  Method Standardization √  Method Validation: Internal standard (IS), External standard (ES), % of recovery √  Data Quality: Precision (CV), Accuracy (In-house reference material – IHRM,

Certified reference material and well documented food), SEM √  Meticulous Documentation

QC protocol

Page 13: Bangladesh Food Composition table 2013

New components in this FCTs

87 components including   Total dietary fibre   Vitamin B1, B2, B6   Retinol, beta-carotene   Amino acids   Fatty acids   Minerals: Mg, Na, K, P, Zn, Cu   Antinutrient: Phytate & Oxalate   Total phenol content, antioxidant capacity (DPPH,

ORAC)   Total sugar

Page 14: Bangladesh Food Composition table 2013

Proximate Nutrients

Name Water (%) Protein Fat TDF

CHO (available) Ash Energy

g/100g EP Kcal

Cereals Rice 12.35 6.51 0.41 3.43 76.80 0.55 344.0 Wheat flour 12.21 10.61 1.64 4.4 70.3 0.8 347.0

Pulses Lentil 12.16 27.73 0.79 13.2 43.2 2.92 317.38

Root & tubers

Potato 81.71 1.19 0.16 2.11 13.96 0.87 66.260 Onion 83.73 1.37 0.07 1.89 12.26 0.68 58.930 Carrot 89.71 0.92 0.26 2.55 5.96 0.60 34.960

Vegetables Bean 90.02 2.41 0.11 4.3 2.5 0.65 29.0 Brinjal 91.35 1.9 0.06 4.073 1.957 0.66 24.110 Green chili 85.51 2.77 0.13 8.371 2.179 1.04 37.710

Fruits

Banana 75.22 1.26 0.84 2.6 19.2 0.84 95.0 Jackfruit 76.99 1.19 0.2 7.2 13.3 1.08 74.0 Mango 78.44 0.79 0.41 1.56 18.04 0.76 82.130 Tomato 95.01 1.11 0.25 1.65 1.44 0.54 15.750

Fish Pangas fish 70.84 15.9 10.96 NA 0.0 0.96 162.24 Rohu fish 76.25 20.56 2.55 NA 0.0 0.90 105.19 Tilapia fish 76.21 20.8 3.02 NA 0.0 1.08 110.38

Meat Chicken breast 72.86 22.29 1.82 NA 0.0 1.08 105.54 Chicken leg 71.94 19.19 5.69 NA 0.0 0.96 127.97

Egg Egg 72.31 14.49 8.34 NA 0.0 0.81 134.62 Milk Milk 88.27 3.10 3.74 NA 4.30 0.64 63.060 NA, Not applicable

Page 15: Bangladesh Food Composition table 2013

Qualitative Differences

Foods Water (g)

Protein (g)

Fat (g) Available CHO (g)

TDF (g)

Crude fiber (g)

Ash (g)

Energy (kcal)

Rice, parboiled 13.3 6.4 0.4 79.0 - 1.9 0.7 356

(345.2)

Rice, BR-28, parboiled 12.4 6.5 0.4 76.8 3.4 - 0.5 344

Wheat flour (coarse) 12.2 12.1 1.7 69.4 - 1.9 2.7 341

Wheat flour, white 12.2 10.6 1.6 70.3 4.4 - 0.8 347

Lentil 12.4 25.1 0.7 59.0 - 0.7 2.1 343

Lentil 12.2

27.7

0.8

43.2

13.2 - 2.9

317

Black values – Existing FCT Red values_ updated FCT

Page 16: Bangladesh Food Composition table 2013

Overestimation of Energy & Protein

Energy:   Previously used formula CHO = 100-(moisture + protein + fat + ash + crude fiber )   Corrected formula Available CHO= 100-(moisture + protein + fat + ash + TDF +

alcohol)

Protein:   Previously used formula: Protein= Nitrogen x 6.25   Corrected formula: Protein= Nitrogen x Jone’s factor for

different food e.g. for rice 5.95 for wheat 5.70

Page 17: Bangladesh Food Composition table 2013

Minerals Content (mg/100g)

Page 18: Bangladesh Food Composition table 2013

Heavy metals Name Elements with unknown food toxicity Potentially toxic elements

(µg/100 g EP) (µg/100 g EP) Sb Ba V Ni Ag Cd As Pb

Cereals Rice 0.519 12.248 10.173 39.116 0.081 1.064 5.845 NA

Wheat flour 0.097 394.851 3.271 15.249 0.122 1.957 0.618 2.42

Pulses Lentil 0.338 17.069 7.823 90.701 NA 0.082 0.405 NA

Root & tubers Potato 0.326 28.303 7.335 32.288 0.092 1.011 0.284 NA Onion 0.106 45.885 6.340 23.163 0.024 1.598 0.242 NA Carrot 0.339 348.39 2.800 04.014 0.028 0.965 0.250 NA

Vegetables Bean 0.141 111.97 14.544 75.695 0.046 0.335 0.399 2.558 Brinjal 0.176 23.688 5.149 39.410 0.141 2.532 0.280 NA Green Chili 0.342 19.552 4.004 82.653 0.026 1.351 0.207 NA

Fruits

Banana 0.050 17.045 0.156 0.838 NA 0.008 0.006 0.108

Jackfruit 0.157 276.077 1.056 33.219 0.118 1.366 0.278 0.95

Mango 0.142 26.303 0.292 6.317 0.009 0.109 0.275 20.606 Tomato NA 16.801 6.137 20.972 0.036 1.756 0.220 0.056

Fish Pangas fish 0.064 0.667 0.478 NA NA 0.015 2.756 0.614 Rohu fish 0.202 6.460 1.974 0.326 0.030 0.014 2.750 0.504 Tilapia fish 0.071 17.785 3.531 1.426 0.003 0.075 34.221 2.140

Meat Chicken breast 0.029 1.913 0.395 0.183 NA 0.008 1.010 NA

Chicken leg 0.044 2.450 0.491 0.545 0.001 0.022 1.055 0.279

Egg Egg 0.012 132.609 0.522 1.647 0.004 0.031 0.328 1.107

Milk Milk 0.014 33.543 0.529 3.501 0.005 0.03 0.860 0.984 NA, Not available

Page 19: Bangladesh Food Composition table 2013

Water soluble vitamins (mg/100 g EP)

Page 20: Bangladesh Food Composition table 2013

β-Carotene & Retinol

Name Retinol β-carotene

µg/100 g EP

Cereals Rice NA NA

Wheat flour NA NA

Pulses Lentil NA 33.984

Root & tubers

Potato NA 27.15

Onion NA 22.776

Carrot NA 3945.956

Vegetables

Bean NA 202.592

Brinjal NA 45.438

Green Chili NA 114.828

Fruits

Banana NA 21.442

Jackfruit NA 28.178

Mango NA 299.543

Tomato NA 103.853

Fish

Pangas fish 5.143 NA

Rohu fish 3.193 NA

Tilapia fish 2.033 NA

Meat Chicken breast 25.152 ± 1.5 NA

Chicken leg 22.802 ± 1.4 NA

Egg Egg 165.246 ± 1.1 NA

Milk Milk 30.177 ± 0.2 NA NA, Not applicable

Page 21: Bangladesh Food Composition table 2013

Anti-nutrient: Oxalate & Phytate

Page 22: Bangladesh Food Composition table 2013

Selected nutrient content of three cultured fishes (g/100g EP)

20.6

2.6 3.2

20.8

3

2

15.9

11

5.1

0

5

10

15

20

25

Protein  (g)   Fat  (g) Retinol  (mcg)

RuiTelapiaPangas

Page 23: Bangladesh Food Composition table 2013

Fatty acid content of three cultured fishes (g/100g EP)

Page 24: Bangladesh Food Composition table 2013

Iron rich fishes (selected)

Name  

Fe (mg/100g)  

Silver carp, kata chara   1.5  

Taki, kata chara   1.5  Chital, kata chara   1.6  Fesha   1.8  Mrigal, chokh soho   1.8  Chela, Fulchela   1.9  Meni   1.9  Punti, Vadi punti,

kata chara   2.0  

Chanda, Ranga, chokh soho   2.0  

Chompa   2.0  

Name   Fe (mg/

100g)  

Parshe   2.1  Shing mach, kata

chara   2.1  

Tatkini   2.2  Fesha, Teli   2.3  Kachki, bivinno projati   2.4  Punti, Vadi punti,

chokh soho   2.6  

Tengra, bivinno projati   2.8  

Mola, chokh soho   3.8  Olua   4.5  Chapila   4.8  Chela, Narkeli   5.4  

Page 25: Bangladesh Food Composition table 2013

Sample Protein Trp Thr Val Met Ile Leu Phe His Lys TEAA

Rice, BR-28, parboiled,

milled 6.51 8 34 57 32 35 77 53 23 36 354

Wheat, flour, white 10.6 12 28 42 21 29 65 45 22 26 290

Lentil, dried 27.7 9 37 49 5 38 73 52 23 76 362

Pangas, without bones, 15.9 15 43 48 35 39 72 39 20 79 390

Rohu, without bones 20.6 15 42 48 31 37 70 40 26 77 386

Tilapia, without bones 20.8 14 43 45 32 37 72 39 23 77 383

Chicken breast, without

skin 22.3 13 44 52 36 44 75 38 36 72 411

Chicken leg, without skin 19.2 12 43 51 34 42 77 39 27 73 399

Eggs, chicken, farmed 14.5 15 31 63 31 63 72 85 14 43 417 Milk, cow, whole fat (pasteurised, UHT )* 3.08 11 40 61 22 42 87 44 25 73 406

 Protein  content  (g%),  essen0al  amino  acid  profile  (mg/g  protein)and    total  essen0al  amino  acid  (mg/g  protein)  of  food  samples.

Page 26: Bangladesh Food Composition table 2013

Name Chemical Score Limiting Amino Acid

Egg 100 Milk, cow, whole fat (pasteurised, UTH) 51 SAA

Chicken leg, without skin 67 Ile

Chicken breast, without skin 66 AAA

Pangas, without bones 62 Ile

Rohu, without bones 59 Ile

Tilapia, without bones 58 AAA Rice, BR-28, parboiled, milled 50 Trp

Wheat, flour, white 46 Ile

Lentil, dried 23 SAA

Chemical  score  and  predicted  first-­‐  limi0ng  amino  acid  according  to    reference  Protein  (egg)

Page 27: Bangladesh Food Composition table 2013

Summary of data compilation steps with FAO data compilation tool 1.2.1

Food Composition Table for Bangladesh

Data source •  Collection of compositional data

Archival record

•  Compilation of information from data sources

Reference database

•  Compilation of archival data records for each food

User database

•  Selection and compilation of series of values for each food item in database

Page 28: Bangladesh Food Composition table 2013

Different Stages Employed in Preparing FCDB

Page 29: Bangladesh Food Composition table 2013

Single Ingredient Recipe (55)

Foods Water (g)

Protein (g)

Fat (g)

Available CHO (g)

TDF (g) Ash (g) Energy Kcal

Rice, BR-28, parboiled 12.4 6.5 0.4 76.8 3.4 0.5 344

Rice, BR-28, Parboiled, boiled

71.4 2.1 0.1 24.3 1.1 0.2 109

Potato, Diamond, raw

81.7 1.2 0.2 14.0 2.1 0.9 66

Potato, Diamond, raw Boiled (with out salt)

81.5 1.2 0.2 14.2 2.1 0.9 67

Potato, Diamond, raw Boiled (with salt)

77.0 1.4 0.8 16.6 2.5 1.8 84

Page 30: Bangladesh Food Composition table 2013

Multi Ingredient Recipe (11)

Foods Water (g)

Protein (g) Fat (g) Available CHO (g)

TDF (g) Ash (g) Energy Kcal

Plain khichuri

65.7 4.1 7.4 17.7 2.5 1.6 163

Analytical value*

4.7 7.3 21.0 - - 168

Analytical value**

65.77 6.18 6.83 20.3 4.21 0.92 176

*Some Common Indian Recipes and their Nutritive Value, NIN **Rahim et.al, Institute of Nutrition and Food Science, DU

Page 31: Bangladesh Food Composition table 2013

Key Findings

*Key foods for Bangladesh have been identified using consumption-composition and consumption frequency database (HIES, 2010). *Nutrient values of mostly consumed KFs (high yielding variety) currently are dominant in production and consumption in Bangladesh. *Some of the nutrients e.g. Amino Acid profile, Fatty Acid profile, vitamin B profile, heavy metals etc. have been analyzed for the first time in FCDB *All the analysis has been done by AOAC and FAO recommended methods and using certified reference material (RM) and in house RM, as appropriate). *A complete archival databank for food composition has been constructed, which contains approximately 2575 entries from all secondary data sources. * A food composition database from the archival databank has been developed using the INFOOD compilation tool 1.2.1. * Secondary data collection, compilation, management and archiving has been done using FAO recommended compilation guideline for the 1st time. * A comprehensive FCT for Bangladesh with least missing nutrient values has been developed.

Page 32: Bangladesh Food Composition table 2013

Limitations

  There is a serious lack of secondary data on total dietary fiber, niacin equivalents, phosphorous and folate.

  Therefore, most of these data were imputed from other sources (e.g. Indian FCT (IND), Thai FCT (TH), Vietnam FCT (VIN), Pakistan (PAK), USDA (US25), UK (UK6), Danish (DK7),FAO/INFOODS analytical Food Composition Database (ADB), FAO/INFOODS and Food Composition Database for Biodiversity (BID).

  Iodine content of the foods is highly dependent on soil and has regional

variation which cannot be captured by composite analysis. Therefore, these values were omitted.

  Only L-Ascorbic acid was estimated for KFs by HPLC which may not give the total Vitamin C content

  Calcium content in milk, pasteurized and fresh milk (cow) was noted to be low. This has been confirmed by repeated analysis.

SW388R7 Data Analysis & Computers II Slide 32

Page 33: Bangladesh Food Composition table 2013

Policy Implications

 Detailed information on nutrient composition of local foods serves as a basic tool for planning and assessment of food, nutrition and health programmes

 Formulation of national food and nutrition policy through the setting goals for agricultural, aqua cultural, animal and poultry production.

 Designing guidelines for consumption and particular policies such as trade, assistance, food fortification or supplementation, increased subsidy or promotion of certain foods.

 Determination of gross per capita nutrient availability to assess gross adequacy or inadequacy of the national food supply/shortfall or excess.

  Preliminary checking of nutritional label information or claims.

 Nutritional regulation of food supply and compliance with CODEX standards

Page 34: Bangladesh Food Composition table 2013

Recommendations

  Further work is necessary for which allocation of funding is required in order to generate primary analytical data for the rest of the key foods as determined in present project.

  To develop a comprehensive FCDB in response to long-term change

in the food chain, efforts have been made to increase the quality of data by the generation of data of 20 KFs and including as many analytical data of Bangladeshi foods, generated by the food scientists of Bangladesh and aboard. Nutrient values presented with 3rd bracket, [ ] would need to be reconfirmed by re-analysis of the foods.

  Further revision should include numerous foods of archival database as it was not possible to incorporate these into reference database due to lack of reference values to fill up the missing nutrients.

 

SW388R7 Data Analysis & Computers II Slide 34

Page 35: Bangladesh Food Composition table 2013

Recommendations (contd.)

  As the reference values become available at the regional level, especially in the case of fish, those foods should be incorporated into the user database.

  Only selected mixed recipes were included in the current FCT due

to time constraints.   The future edition of the database should include traditional and

frequently consumed recipes.

  It is necessary to develop a list of all the ingredients, cooking methods, yield factors for the majority of foods and nutrient retention factors. Weights, measures and serving sizes also need to be standardized as part of the recipe calculations and analysis.

SW388R7 Data Analysis & Computers II Slide 35

Page 36: Bangladesh Food Composition table 2013

Recommendations (contd.)

  Since the FCDB has been constructed with rigorous and meticulous analytical and compilation methodology, its wide dissemination should be undertaken.

  Biodiversity and varietal species of foods other than rice could not be considered in the current due limited funding resources and lack of available data.

  Future funding should be directed toward adequate generation of food composition data that capture elements of biodiversity and variety.

  At the same time, adequate training should be made available for food

scientists and analysts to generate and manage food composition data according to INFOODS Guidelines.

  E-learning tools as available from FAO should be widely disseminated for

use.

SW388R7 Data Analysis & Computers II Slide 36

Page 37: Bangladesh Food Composition table 2013

We appreciate the active contribution of various academic, research and government organizations

as well as authors of published papers, reports, scientific proceedings and theses providing

analytical food composition data (contributors’ names have been cited in bibliography)