PROXIMATE COMPOSITION OF PLANT ORIGIN TRADITIONAL FOODS FROM BLACK SEA AREA COUNTRIES T. G. Albuquerque1, H. S. Costa1, A. Sanches-Silva1, T. Fontes1, C. Mota1, M. Santos1, E. Vasilopoulou2, A. Trichopoulou2,3, F. D’Antuono4, I. Alexieva5, K. Fedosova6, D. Karpenko7, Z. Kilasonia8, B. Kocaoglu9, N. Koval10, A. L. Stroia11, P. Finglas12

1 Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal; 2 Deptartment of Hygiene, Epidemiology & Medical Statistics, Medical School, University of Athens, Greece; 3 Hellenic Health Foundation, Athens, Greece; 4 Campus of Food Science, Cesena, University of Bologna, Italy; 5 University of Food Technologies, Plovdiv, Bulgaria; 6 Department of Nutrition, Odessa National Academy of Food Technologies, Odessa, Ukraine; 7 State Educational Institution of the High Professional Education “Moscow State University of Food Productions”, Russian Federation ; 8 Elkana, Biological Farming Association, Tbilisi, Georgia; 9 T C Yeditepe University, Istanbul, Turkey; 10 UzhNU (Uzhhorod National University), Uzhhorod, Ukraine; 11 The Bucharest Academy of Economic Studies, Bucharest, Romania; 12 Institute of Food Research, Norwich Research Park, Colney, Norwich, NR47UA, United Kingdom

E-mail: [email protected]

Within the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods), thirty-three traditional foods from six Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were selected and prepared according to the traditional recipe, ingredients and traditional preparation methods [1]. One of the aims is to promote and preserve traditional foods and to produce new and reliable data of the overall nutritional composition. The list of components for the nutritional composition of each traditional food were prioritised on the basis of (1) the importance in national food composition data; (2) the most relevant components to be analysed for each composite food and (3) their importance in relation to the increased risk of diet‐related chronic diseases. The prioritised list of components is: moisture, ash, total nitrogen (for protein), total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, total starch, total sugars, total dietary fibre, minerals and trace elements (Na,

Fe, Zn, Se), and vitamins A, E, C and B2. In this work, the proximate composition of 20 traditional foods is presented. Cereals and cereal based foods Oilseeds or oilseed products

Traditional Food Traditional Food Traditional Food Traditional Food Food description Food description (English name) (National language) (English name) (National language)

A dessert prepared with sugar or sugar Baked layers of pastry A dessert made of layers of pastry with Tikvenik Halva Tahan Halva syrup and sunflower seed and sesame seed pumpkin, sugar, cinnamon, walnuts stuffed with pumpkin tahini A light blue tinged bread of oblong or oval Tsiteli Doli Bread Makhobeliani dolis puri shape, containing a small amount of floured Flax oil Selis zeti Flaxseed oil (Linum usitatissimum L.) makhobeli

Mămăliga is prepared from corn flour boiled Yellow oil with spicy taste derived from Cornmeal mush Mămăligă Mustard oil Горчичное масло into water and salt mustard seeds

Каша гречневая A mass of non-agglomerated tenderized Roast sunflower seeds (Helianthus annuus Buckwheat porridge crumby Roasted sunflower seeds Smazhene nasinnya рассыпчатая cereal grain prepared from fried buckwheat L.)

Bulgur pilaf Bulgur pilavı A type of pilaf made from bulgur, served hot

Bread made with various percentages of Sour rye bread Хліб житній flour from rye grain Roasted sunflower Halva seeds 5% 5% 1% 11% 4% 3% Baked layers of pastry Buckwheat porridge In this group, stuffed with pumpkin 11% Tsiteli doli bread Cornmeal mush crumby tsiteli doli bread 4% Foods from this group are 2% 5% 11% 9% 0% 2% 1% 21% 1% and sour rye mainly composed of fat, with 21% the exception of halva, which 35% 23% bread are the 44% 0% ones that have is mainly composed of 21% 46% 2% sugars. Mustard oil and flax 1% 1% starch as main 30% 43% 4% 65% component and oil had a total fat content 2% 74% 1% the highest higher than 99%. 15% 2% 8% 5% 2% dietary fibre 2% 57% Roasted sunflower seeds Bulgur pilaf Sour rye bread content. The 3% present the highest protein 2% 9% 6% 2% 2% baked layers of 16% 11% and total dietary fibre pastry stuffed Moisture Starch content. 3% 4% with pumpkin Ash Total sugars 4% has the highest Total protein Total dietary fibre 1% fat content Total fat 70% (15%). 67%

Herbs, spices and aromatic plants Low or non-alcoholic fermented foods and beverages of plant origin

Traditional Food Traditional Food Traditional Food Traditional Food Food description Food description (English name) (National language) (English name) (National language)

A thick, fermented cereal based Mursal tea Mursalski chai An infusion of Sideritis scardica Gri Millet ale Boza beverage with a sourish or sweetish taste

Natural home-made soft drink without Well seasoned wild plum sauce Wild plum sauce Tkhemlis satsebeli Elderberry soft drink Socata preservatives or artificial colorants made from elder flowers (Sambucus nigra L.) The herbal dish is served cold during fasting Herbal dish Mâncărică de verdeaţă A fermented beverage made from rye bread periods. It is cooked with sauce Kvass southern Квас южный and juniper berries (Juniperus communis L.)

Black tea Çay Medium sized black tea particles Sautéed pickled green beans Fasulye turşusu kavurması A vegetable dish

Cottage cheese with dill and Cottage cheese spread with dill and garlic Капуста білокачанна Pomazanka Sauerkraut Prepared from white cabbage garlic nationally called Pomazanka квашена Cottage cheese with Sautéed pickled green Wild plum sauce Herbal dish dill and garlic Millet alle beans Sauerkraut 1% 6% 2% 4% 1%1% 4% 3% 0% 0% 9% 0% 4% 2% 3% 3%1% 1% 8% 0% 1% 0% 2% 1% 2% 4% 1% 2% 1% 2% 2% 14% 0% 1%

1%

73%

88% 88% 84% 89% 91% Mursal tea and black tea, have a water content Low or non-alcoholic fermented foods and beverages of higher than 99%. Wild plum sauce has the highest plant origin, generally have a high water content. sugars content (6%), while the cottage cheese with Elderberry soft drink and Kvass southern have a water dill and garlic is the one with highest fat content content higher than 94%. Millet ale presented a high (9%). In this group, the highest dietary fibre content starch content (8%), while sautéed picked green beans is is found for herbal dish (4%). the food of this group with the highest fat content (4%).

Traditional foods from the same group have generally similar proximate analysis patterns. The highest content in macronutrients was found in foods from the oilseeds group. The proximate composition will be useful to include new nutritional data into national food composition databases and to promote and preserve traditional foods from Black Sea Area countries.

The research leading to these results has received funding from the European Community’s Seventh Framework [1] D’Antuono L.F., Soares Costa H., Sanches-Silva A. (2010). BaSeFood: Sustainable exploitation of bioactive components from the Black Sea Area Programme (FP7/2007-2013) under grant agreement n.º 227118. traditional foods. Nutrition Bulletin, 35, 272-278