Examination of firik produced in Hatay region in terms of nutritional aspect

In this study, nutritional value of Firik produced in Hatay region was examined by using four Firik samples collected from local farmers. Amount of protein, ash, moisture, total sugar, fat, salt, raw cellulose and fatty acid profile were determined and estimated values were compared with similar foods such as bulgur and rice. Protein and ash contents of Firik samples were higher than bulgur and rice, while sugar and fat contents were lower. In addition, higher amount of linoleic acid and remarkably adequate amount of linolenic acid generally known as essential fatty acids were obtained. The results showed that Firik produced in Hatay can be considered to use as a reinforcement ingredient for improving nutritional value of daily meals, as it has better nutritional properties than the other resemble carbohydrate-based foods.