FOOD COMPOSITION TABLES OF TRADITIONAL QATARI DISHES

The study assessed the proximate and mineral compositions of 17 traditional Qatari dishes to contribute to the development of an updated and culturally relevant Food Composition Table (FCT). Using standardized recipes, dishes were analyzed for moisture, protein, fat, and mineral content using AOAC (Association of Official Analytical Collaboration)-approved methods and Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) following microwave-assisted digestion. The results showed wide variation in nutrient profiles, with protein ranging from 4.81% in Khanfaroush to 29.30% in Saloona Laham and fat from 0.47% in Rugag to 37.51% in Khanfaroush, largely influenced by ingredient types and cooking methods. Mineral analysis revealed high levels of iron, zinc, and magnesium in meat-rich dishes, while trace amounts of lead and aluminum were detected in some samples, likely due to cookware or environmental contamination. Statistical analysis using Tukey's test confirmed significant differences across dishes, with confidence interval plots supporting these groupings. The study provides updated nutrient data for traditional Qatari foods and offers practical value for dietary assessment, food labeling, and public health planning. Based on these findings, it is recommended that portion size guidance and regular laboratory updating of national food composition data be prioritized to promote healthier consumption and accurate nutrient databases.