Plant Foods for Human Nutrition

, Volume 45, Issue 4, pp 343–347

Fibre constituents of some foods

  • B. Rani
  • A. Kawatra
Article

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 fibre Hemicellulose Lignin Pectin Plant foods 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Trowell H, Burkitt D (1985) Definitions of dietary fibre and fibre-depleted foods. In: Trowell H, Burkitt D, Heaton K (eds), Dietary fibre, fibre-depleted foods and disease. London: Academic Press, p. 27.Google Scholar
  2. 2.
    Kochar GK, Sharma KK (1982) Composition of dietary fibre of some common Indian foods. Proc Nutr Soc 27: 82.Google Scholar
  3. 3.
    Van Soest PJ, Wines RH (1967) Use of detergents in the analysis of fibrous foods: Determination of plant cell wall constituents. J Assoc Agric Chem 50: 50–55.Google Scholar
  4. 4.
    Hellendoorn EW, Noordhott MG, Slofman J (1975) Enzymatic determination of the indigestible residue (dietary fibre) content of human food. J Sci Food Agric 26: 1461.Google Scholar
  5. 5.
    Arora SK (1981) Analytical techniques for quality evaluation. Forage Res 7A: 197–213.Google Scholar
  6. 6.
    Ranganna S (1977) Manual of analysis of fruits and vegetable products. New Delhi: Tata McGraw Hill Publishing Co.Google Scholar
  7. 7.
    McConnell AA, Eastwood MA, Mitchell WD (1974) Physical characteristics of vegetable food stuffs that could influence bowel function. J Sci Food Agric 25: 1457.PubMedGoogle Scholar
  8. 8.
    Schweizer TF, Bekhechi AK, Keellrenther B, Diemanins, Pomettor D, Bron BA (1983) Metabolic effects of dietary fibre from dehulled soybeans in humans. Am J Clin Nutr 38: 1–11.PubMedGoogle Scholar
  9. 9.
    Van Soest PJ (1976) Fibre composition of some foodstuffs. Am J Clin Nutr 31: 5281–5284.Google Scholar
  10. 10.
    Hayati R (1987) Studies on the preservation of pulp from guava (Psidium quajava, L.). MSc Thesis, Haryana Agricultural University, Hisar, India.Google Scholar

Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

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

Personalised recommendations