Non-edible parts of fruits and vegetables, such as stem, core, seeds, and skin, were removed before further sample preparation. In this method all vegetables were cooked in the microwave. Equal weight portions of the same food were composited and blended to a homogenous mixture. Frozen samples were further dried in vacuum before analysis. An important part of analysis is sugar determination. In this method, samples were analyzed for mono- and disaccharides by high-performance liquid chromatography. In the issue, from 14 baked products most of them contained varying levels of fructose, glucose, and maltose; only three contained sucrose..All of the 19 fruits contained fructose, glucose, and sucrose; six contained maltose. The last method of analysis was Soluble and Insoluble Dietary Fiber Determination. In this type of analysing the samples were analyzed for soluble and insoluble dietary fiber fractions according to specials oils
5– teins) that include proteins involved in cel- 1.5%). The carbohydrate that makes up the lular signaling processes and enzymes largest percentage is glycogen. Other carbo- important in metabolism and protein degra- hydrates include glucose, intermediates of dation/cellular remodeling. glycogen metabolism, and other mono- and The lipid content of the muscle can vary disaccharides. Glycosoaminoglycans are also greatly due to many factors, including animal found in muscle and are associated with the age, nutritional level of the animal, and connective tissue. muscle type. It is important to note that the There are numerous non-protein nitroge- lipid content varies inversely with the water nous compounds in skeletal muscle. They content (Callow 1948)
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