Micronutrient value and lipid profile of ethnic nutrition’s traditional dish of the Baikal region’s population

Background. Against the backdrop of stagnation in most industries, the production of semi-finished meat products is expanding, which is due to an increase in demand and, accordingly, an increase in consumption. This trend is also observed in the nutrition of the Baikal region’s population, however, the micronutrient value of meat semi-finished products of ethnic nutrition is not presented in the national tables of the chemical composition of food products.

Aim. To assess the micronutrient value and lipid profile of ethnic nutrition’s traditional dish of the Baikal region’s population — buuz.

Material and methods. Using spectrofluorimetry, high-performance liquid chromatography, atomic absorption and gas chromatography, the content of vitamins B1, B2, E, iron, sodium and the composition of fatty acids in buuzes, steamed from semi-finished meat in a packaged dough category B with beef and pork filling, were determined. The measurement was carried out in 3 samples, the detection was repeated twice. The data obtained were analyzed using the SPSS Statistics program for Windows using the descriptive statistics method: the arithmetic mean (M) and the standard error of the mean (m) were calculated. The results were compared with the tables’ data of the foodstuffs’ chemical composition.

Results. With comparable nutritional value (differences in calorie content of no more than 12%), the carbohydrate content in buuzes was approximately 1.5 times higher, and proteins and fats were less than in dumplings. The content of vitamins B1, B2 and E in 100 g of frozen buuzas steamed in a slow cooker was 0.20±0.01; 0.11±0.01 and 0.50±0.03 mg, respectively. The losses of vitamins during cooking were insignificant and amounted to 5–6%. The content of iron in 100 g of ready-to-eat buuzes was 2 mg, sodium — 354 mg. The content of sodium in ready-to-eat buuzes was 1.8 times less, and iron was 2.2 times more than in boiled dumplings. The results obtained by us on the content of vitamins B1, B2 and E, iron and sodium, the quantitative composition of fatty acids can be used in assessing the intake of nutrients by a questionnaire method.

Conclusion. Consumption of one serving of buuz (200 g) provides about 20% of the recommended daily intake of vitamin B1, 10–12% of vitamins E and B2, and 14% of iron.