Fiber total dietary

Dietary fiber is the accepted terminology ia the United States for nutritional labeling. Total dietary fiber (I DF) and its subfractions, insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), are defined analytically by official methods (3—5). 

Prosky L, Asp NG, Schweizer TF, Devries JW and Furda IJ. 1992. Determination of insoluble, soluble and total dietary fiber in foods and food products collaborative study. JAOAC 75 360-367. 

Wehmeyer et al. (1969), Bower et al. (1988), and Amarteifio and Moholo (1998) reported the content of carbohydrate to be 23%, 24%, and 19%, respectively. These values have been obtained indirectly as the difference between 100% and the content of proteins, lipids, and minerals. Holse et al. (2010) found that the content of carbohydrate was dominated by total dietary fiber as it varied between 18.7% and 26.8% dm (Table 5.2). The majority of the dietary fiber is insoluble as only about 4% of the dietary fibers are soluble. Comparing the content of total dietary fiber of morama bean with the content of peanut (9% dm) and soybean (10% dm) (U.S. Department of Agriculture, 2007), it appears that the morama bean has a considerably higher level of indigestible carbohydrates. Holse et al. (2010) also reported a very low starch content, which is in contrast to other legumes, in which starch is usually the most abundant carbohydrate... 

Total dietary fiber (TDF) content of potato dry matter is determined according to the AACC (2000) method 32-05 following the total dietary fiber assay procedure (Megazyme k-TDFR 01/05). This is a gravimetric method that is simpler and faster than other analysis methods. In addition to total dietary fiber content, both soluble and insoluble dietary fiber content can be determined by this method. 

Inicimn in particular, are readily converted into a nondigesltble or slowly digestible physical form ander certain food processing conditions. These resistant starches are readily fermented by colonic bacteria. Small amounts of waxes, cutin. and minerals in fruits and vegetables contribute to total dietary fiber values but may be physiologically inert. 

Diets are isocaloric. The composition of the test and control (reference protein) diet (calculated on a dry weight basis) is 10% protein (1.6% nitrogen), 1 % AIN vitamin mix 76,3.5% AIN mineral mixture 76 (Nutritional Biochemicals), 0.2% choline bitartrate, 5% cellulose (only if test food is <5% total dietary fiber), corn oil to 10% total fat, and corn starch to total 100%. To account for differences in the protein content of the test diet, the level of corn starch can be adjusted (Joint FAO/WHO Expert Consultation, 1991). The chemical composition (proximate analysis) of the test protein must be measured before test diets are formulated. The proximate analysis of the test and control diets are to be measured after the diets are formulated, but before they are fed, to ensure that the protein content is the same for all diets, and that the diets are isocaloric. 

Dietary Fiber. There is no conclusive evidence to indicate that total dietary fiber exerts a protective effect against colorectal cancer in humans. Both epidemiological and laboratory reports suggest that if there is such an effect, specific components of fiber, rather than total fiber, are more likely to be responsible. 

Animal feeds as well as human diets vary considerably in the type and quantity of dietary fiber. Wise and Gilbert (9) using modified detergent methods analyzed fourteen commercial rodent diets and found that the total dietary fiber content varied from 8.3 to 22.4%. In fact, it is not unusual for commercially available cereal-based rodent diets to contain 20% dietary fiber on a dry weight basis (10). In general, the fermentable fibers constitute more than half of the total dietary fiber the remainder composed of the fibers more resistant to fermentation, such as cellulose and lignin (9). Thus, a significant portion of rodent diets has the potential to be fermented in the intestinal tract. 

The concentration of short-chain fructooligosaccharides in foods is of interest in that they comprise part of the total dietary fiber. The standard Asssociation of Official Analytical Chemists (AOAC) method for dietary fiber does not measure short-chain fructooligosaccharides due to their ethanol solubility however, several alternative methods have been developed (Hoebregs, 1997 McCleary et al., 2000 Ouame et al., 1997 Simonovska, 2000 Zuleta and Sambucetti, 2001). 

In vitro digestibility (a-amylase) of raw quinoa starch was reported at 22%, while that of autoclaved, cooked, and drum-dried samples was 32%, 45%, and 73%, respectively (Ruales and Nair, 1994a). Saponins did not affect the digestibility of the starch. The total dietary fiber content in quinoa flour is affected by thermal treatment, while the insoluble dietary fiber fraction does not change with heat treatment (Ruales and Nair, 1994b). 

The water-insoluble fraction constitutes 70-94Z of the total dietary fiber, but does not contain measurable amounts of ash. 

DM = dry matter OM = organic matter CP = crude protein TDF = total dietary fiber, characteristics of soybeans from different origins when diets are formulated. 

Besides, seaweeds are considered an excellent source of dietary fiber with a high proportion of soluble to total dietary fiber (Gomez-Ordonez... 

At the present time, only five peer-reviewed research articles exist, which provide compositional information on the carbohydrates present in the pecan [23,27,28,30,43]. Four of the research studies [23,27,30,43] only deal with sugars, whereas research by Wakeling et al. [28] offers data on sucrose content and total dietary fiber. It is highly evident that a systematic study to define the carbohydrate composition of pecan does not exist to allow in-depth discussions and comparisons to other nuts or foods. Therefore, the following sections only review the available research reports and point out discrepancies in the data where they exist. 

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