Macronutrient composition of carob flour from the Croatian coastline

Rogač, iako prisutan na Mediteranu već stoljećima gdje se koristi i kao hrana i kao lijek, u našim je krajevima neopravdano zapostavljen. U doba rastuće svjesnosti o utjecaju hrane na zdravlje, pravilna prehrana je jedan od načina na koji se borimo s raznim bolestima modernog društva. Stoga se i rogač ponovno afirmira kao nezaobilazan dio zdrave prehrane. Obzirom da danas postoje vrlo oskudna istraţivanja o sortama rogača s područja hrvatskog dijela Jadrana, cilj ovog rada je bio odrediti makronutritivni sastav te nutritivni potencijal rogača samoniklog na području koje obuhvaća otoke i obalu srednje i južne Dalmacije. Makronutitivni sastav (proteini, masti, vlaga, pepeo i ugljikohidrati) rogačevog brašna određen je standardnim AOAC metodama. Udio vode je određen termogravimetrijski, udio masti metodom po Soxhletu, proteina metodom po Kjeldahu dok je udio pepela određen metodom suhog spaljivanja. Udio ugljikohidrata je izračunat metodom razlike. Rezultati analize pokazuju da u brašnu rogača prevladavaju ugljikohidrati, praćeni vodom, proteinima, pepelima te naposljetku mastima, čiji je udio iznimno nizak. Obzirom da je ovo istraţivanje makronutritivnog sastava brašna rogača samonikog na području Hrvatske prvo ovakve prirode ono omogućava jasan uvid u nutritivni potencijal ove sve popularnije namirnice.Carob, although present in the Mediterranean for centuries where it is used as a food and as a medicine, is in our region unduly neglected. In an era of growing awareness of the impact of food on health, proper nutrition is one of the ways to fight the various diseases of modern society. Therefore, carob is re-established as an essential part of a healthy diet. Given that there is very scarce research on varieties of carob in areas of the Croatian part of the Adriatic, the aim of this study was to determine the composition and macronutritional potential of wild carob in the area that includes the islands and the coast of central and southern Dalmatia. Macronutritional composition (protein, fat, moisture, ash and carbohydrates) of carob flour is determined by standard AOAC methods. Water content was determined by thermogravimetry, fat content by Soxhlet method, protein method by Kjeldah’s method while ash content was determined by the method of dry burning. Carbohydrate content was calculated using the difference. The results show that the carob flour prevail carbohydrates, followed by water, protein, ash, and finally fats, whose share is extremely low. Given that this research of macronutrient composition of wild carob flour on the Croatian territory is the first of its nature, it provides a clear insight into the nutritional potential of this increasingly popular food