Tag Archives: Dietary fibre

Dietary Fibres Composition Analysis of Carob Seed Tegument as Locust Bean Gum Contaminants’ (Published)

The proximate composition and the fibres content of the carob seed tegument were analyzed in order to evaluate the effect of carob seed hull fragments (as contaminants) on locust bean gum (a galactomannan usually used as food additive) composition.The separation of the seed components by boiling water pre-treatment furnished ~30% of brown coat. The seed coat fibres analysis by enzymatic-gravimetric method with phosphate buffer showed that carob husk contain ~75% IDF (insoluble dietary fiber) and ~15% SDF (soluble dietary fiber). In addition, the NDF (neutral-detergent fibre) composition, determined by non-enzymatic-gravimetric method with detergent solution, revealed the presence of ~20% of insoluble hemicelluloses, ~33% of cellulose and ~9% of lignin fractions. These results suggest that this product may be regarded as a potential fibre source for Locust bean gum flour enrichment, and suitable for use as food ingredient.

Keywords: ., Carob seed Tegument, Ceratonia siliqua L., Dietary fibre, Hull, Locust Bean Gum, husk

Dietary Fibres Composition Analysis of Carob Seed Tegument as Locust Bean Gum Contaminants’ (Published)

The proximate composition and the fibres content of the carob seed tegument were analyzed in order to evaluate the effect of carob seed hull fragments (as contaminants) on locust bean gum (a galactomannan usually used as food additive) composition. The separation of the seed components by boiling water pre-treatment furnished ~30% of brown coat. The seed coat fibres analysis by enzymatic-gravimetric method with phosphate buffer showed that carob husk contain ~75% IDF (insoluble dietary fiber) and ~15% SDF (soluble dietary fiber). In addition, the NDF (neutral-detergent fibre) composition, determined by non-enzymatic-gravimetric method with detergent solution, revealed the presence of ~20% of insoluble hemicelluloses, ~33% of cellulose and ~9% of lignin fractions. These results suggest that this product may be regarded as a potential fibre source for Locust bean gum flour enrichment, and suitable for use as food ingredient

Keywords: ., Carob seed Tegument, Ceratonia siliqua L., Dietary fibre, Hull, Locust Bean Gum, husk

Effect of Processing Methods of Toasting, Soaking, Boiling, Sprouting On Dietary Fibre and Antinutrient Contents of African Yam Bean and Red Kidney Bean Flour (Published)

The effect of boiling, toasting sprouting and soaking were on dietary Fibre and anti-nutrients in African yam bean and red kidney beans were studied. The samples were grouped into five. The first group was the control (raw). The second, third, fourth and fifth were respectively boiled, toasted, sprouted and soaked. The samples were later subjected to laboratory analysis to evaluate their dietary fibre and antinutrient contents. Results indicate significant (p<0.05) increase in dietary fibre of African yam bean (1.95) and red kidney bean (3.11%). Boiling, sprouting and soaking caused increase in dietary fibre (2.39%), 2.17% and 23% respectively while only boiling and sprouting let to significant (p<005) increase above that of the raw in red kidney bean. Generally all the anti nutrients were significantly reduced by boiling, toasting, sprouting and soaking in both African yam bean and red kidney bean.

Keywords: African Yam Bean, Antinutrient Contents, Boiling, Dietary fibre, Processing Method, Red Kidney Bean Flour., Soaking, Toasting

DIETARY FIBRE POTENTIALS OF SOME SELECTED FLOURS AND THEIR EFFECT ON BLOOD GLUCOSE AND SERUM CHOLESTEROL REDUCTION (Published)

Three different flours were produced from unripe Plantain fruit, Okara (residue from soy milk production) and Detarium microcarpum and analysed for dietary fibre. The flours were incorporated in a standard diet which was fed albino rat for bioassay study. The flours were found to be very rich in dietary fibre with Detarium microcarpum showing the highest (P < 0.05) level of dietary fibre (78.6%) followed by Okara (24.4%) and then Plantain (6.6%). Diet formulated with Plantain flour supplemented with 5% Detarium microcarpum flour reduced blood glucose level from 356mg/dl to 113mg/dl while diet formulated with Plantain flour supplemented with 5% Okara flour reduced blood glucose level from 539mg/dl to 116mg/dl. The total cholesterol, low density lipoprotein (LDL) cholesterol and high density lipoprotein (HDL) cholesterol of the rats fed diet supplemented with 5% Detarium microcarpum flour and 5% Okara flour were lower than those of the normal control.

Keywords: Blood glucose, Detarium microcarpum, Dietary fibre, Okara flour, Plantain flour, Serum Cholesterol

DIETARY FIBRE POTENTIALS OF SOME SELECTED FLOURS AND THEIR EFFECT ON BLOOD GLUCOSE AND SERUM CHOLESTEROL REDUCTION (Review Completed - Accepted)

Three different flours were produced from unripe Plantain fruit, Okara (residue from soy milk production) and Detarium microcarpum and analysed for dietary fibre. The flours were incorporated in a standard diet which was fed albino rat for bioassay study. The flours were found to be very rich in dietary fibre with Detarium microcarpum showing the highest (P < 0.05) level of dietary fibre (78.6%) followed by Okara (24.4%) and then Plantain (6.6%). Diet formulated with Plantain flour supplemented with 5% Detarium microcarpum flour reduced blood glucose level from 356mg/dl to 113mg/dl while diet formulated with Plantain flour supplemented with 5% Okara flour reduced blood glucose level from 539mg/dl to 116mg/dl. The total cholesterol, low density lipoprotein (LDL) cholesterol and high density lipoprotein (HDL) cholesterol of the rats fed diet supplemented with 5% Detarium microcarpum flour and 5% Okara flour were lower than those of the normal control.

Keywords: Blood glucose, Detarium microcarpum, Dietary fibre, Okara flour, Plantain flour, Serum Cholesterol