Nutritional Value Determination of Main Meals of Street Food in Kuala Lumpur Area

Tan, Sam Yang (2024) Nutritional Value Determination of Main Meals of Street Food in Kuala Lumpur Area. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Street foods have been important for citizens of several countries. They fulfill the peoples’ daily nutrients needs and bring benefits in the economic and tourism of a country. This study is to provide data of analysis of street food in Malaysia, such that limited studies about them were found. Analysis of the nutrients were conducted using AOAC methods to determine nutritional value of the top 10 most frequently sold ready-to-eat foods under the category of main meals in the Kuala Lumpur area. Most nutrients of the dishes exceed Recommended Nutrient Intake (RNI). Fried noodles had the highest content of carbohydrate (88.06 ± 0.79%) and ash (0.05 ± 2.00 x 10-4 %). Asam Laksa had the highest fibre (1.89 ± 0.36%), fat content (32.84 ± 0.56%) and energy value 543.20 kcal/ 100g), chicken burger had the highest protein (19.38 ± 0.29%) and moisture content (7.66 ± 0.42%). Significant differences between the different cooking methods of dishes were found between fibre (P = 0.40 ± 0.40%) and salt content (P = 2.63 ± 1.02%) while others have no significant differences using Kruskal-Wallis test. Significant differences were found among data of different cooking methods and energy value of current study and references (P <0.05) using One-way T test. Disease of nutrient deficiency and overconsumption was discussed together with the importance of balanced diets. The samples were stated as high calorie foods which are around 400 kcal and higher. The dietary composition of the dishes included in this study can be added to the MYFCD for future dietary planning referencing by the public and authorities