Plant Foods for Human Nutrition

, Volume 45, Issue 4, pp 343–347

Fibre constituents of some foods

  • B. Rani
  • A. Kawatra
Article

DOI: 10.1007/BF01088083

Cite this article as:
Rani, B. & Kawatra, A. Plant Food Hum Nutr (1994) 45: 343. doi:10.1007/BF01088083

Abstract

Some plant foods viz. bottlegourd, carrot, cauliflower, cabbage, green bengalgram, pea, apple, plum, guava, karonda, blackgram husk and lentil husk were analysed for their dietary fibre components. The total dietary fibre contents of these foods varied from 14.68 to 78.21 percent on dry matter basis. As compared to fruits and vegetables, the husks had higher amount of total dietary fibre. Cellulose represented as the major fibre constituent in most of the foods whereas, husks were observed to be good sources of hemicellulose. All foods were low in pectin and lignin contents except guava.

Keywords

Dietary fibreHemicelluloseLigninPectinPlant foods

Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • B. Rani
    • 1
  • A. Kawatra
    • 1
  1. 1.Department of Foods and NutritionHaryana Agricultural UniversityHisarIndia