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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/4936

Title: Bread consumption Pattern in Riyadh Area
Authors: Al-Mohizea, LS.
Mousa, E.L
Al-Kanhal, M.A.
Keywords: Bread
Consumption
Saudi Arabia
Riyadh
Issue Date: 1995
Publisher: Cairo University, Faculty of Agriculture
Citation: Bulletin of Faculty Agriculture Cairo University: 46 (3); 417-428
Abstract: Bread consumption pattern in Riyadh, the capital of Saudi Arabia, was investigated. A total of 400 households with an average (+SD) of 7.68 ± 4.06 members were included in this study. The average daily spending on bread amounted to 5 74 ± 3.85 Saudi Rivals per household, representing abount 8% of the total expenditure on food The average per capita daily consumption of bread was estimated at 374 ± 206.89 grams. It is significantly (P< .05) correlated with the family income. Based on the RDA proposed by WHO and NRC, bread would provide about 40% of the daily requirements of energy, phosphorus and iron and about 50% of prouen Mafrood, Samouli, Tannouri. Tamees. Burr.and Qursan were the only types of bread consumed in significant amounts They we're consumed at 116.75,71,50,47 andl3gper capita per day respectively Almost all of the households served bread at least once a day, while 66% of them served bread three times a day. Furthermore, 12.5 and 21 2% of the households served bread two and four times a day, respectively. Bread was consumed mainly during the basic meals namely; breakfast, lunch, and dinner Mafrood bread was served by more than 40% of the households in each of the three main meals. Samouli was consumed by 76.2% of the households during breakfast and constituted 73% of the bread consumption frequencies during and in-between meals Tannouri was served mainly during dinner and breakfast, whereas Burr and Qursan were served more frequently during lunch and dinner In conclusion, bread still plays an important role in the diet of Saudies. Hence, further studies on technological, nutritional and marketing aspects are needed.
URI: http://hdl.handle.net/123456789/4936
ISSN: 0526-8613
Appears in Collections:Faculty of Food and Agriculture Sciences Research Center

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