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The proximate composition, grain protein, minerals, amino acid and sugar profiles of Vigna unguiculata, commonly called cowpeas or Diger, show it to be a nutritive, stable food, feed or fodder. The crude protein was 23%, with 40% fat and 3.60% ash. At least 17 amino acids, including the essential amino acids, were present. Seeds from the grain legumes showed the most available sugars to be alpha-glucose, beta-glucose, inositol, manitol and glyceral., The proximate composition, grain protein, minerals, amino acid and sugar profiles of Vigna unguiculata (L.) Walp were analyzed. The crude protein was 23%, fat 3.40% and ash 3.60%. Amino acid [...]

Six baby foods based on milk and milk-cereal blends commonly used in Saudi Arabia were tested for their micro and macro nutrient contents. Chemical evaluation of the nutritive value of baby foods showed that calories and nutrients in some baby foods were not proportionate. Protein quality met the protein requirement of infants and toddlers as indicated by NDP allowance values. Furthermore, milk-based products showed a high metabolized energy compared to milk and cereal blends.

The pearl millet grains, Pennisetum typhoides (Bur.f.) Stapf & Hubbard, grown in Saudi Arabia, have good mineral, fat, protein and amino acid content, suggesting that they have a good potential for human and animal consumption. They have 12.3% crude protein, 5.3% fat and 2.4% ash. Their phosphorus, calcium and iron content is similar to that of some Indian and African millets. They have around 17 amino acids, with highest amount of essential amino acid leucine.

Dietary patterns in Saudi Arabia differ according to socioeconomic status, lifestyle and region. Although sources of dietary fiber are available to all three categories, consumption varies greatly. Meat, bread and confectioneries are the primary caloric source for the categories. In regional dishes that include rice, fiber content is affected by rice type and preparation method., Variations in the composition of the Saudi diet meal pattern were discussed. They varied mainly according to region, lifestyle and socio-economic status. The most common dish-of all of the regions [...]