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Fibre constituents of some foods

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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.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Haryana Agricultural University, 125 004, Hisar, India

    B. Rani & A. Kawatra

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  1. B. Rani
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  2. A. Kawatra
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Rani, B., Kawatra, A. Fibre constituents of some foods. Plant Food Hum Nutr 45, 343–347 (1994). https://doi.org/10.1007/BF01088083

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  • DOI: https://doi.org/10.1007/BF01088083

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