Proximate composition and dietary fibre constituents of leaves of desi and kabuli chickpea varieties at 30, 45 and 60 days after sowing in Haryana

This study aimed to evaluate the functional and prebiotic properties of the edible portions of certain tropical fruits in Thailand, passion fruit and santol. The proximate composition of passion fruit and santol were analysed which total carbohydrate was the major component in both samples. Total dietary fibre of passion fruit and santol was 44.81 and 26.82% (w/w), respectively, with the majority of insoluble dietary fibre. Soluble dietary fibre of both fruits was extracted by hot water and water-extractable polysaccharide was yielded at 16.47% and 25.24% (w/w) for passion fruit and santol, respectively. The functional properties of fruit fibre were informed, with the satisfactory oil holding capacity of santol polysaccharide. The effect of both fruit polysaccharides on proliferation number at 24 hrs was not different from inulin. Prebiotic activity score of fruit polysaccharide was calculated from the growth of Lactobacillus acidophilus and Bifidobacterium longum compared with the growth of the enteric pathogen, Escherichia coli corresponding to -0.25 and -0.23 for passion fruit and 0.10 and -0.01 for santol, respectively. In conclusion, both passion fruit and santol polysaccharide showed a distinct effect on the supportive growth of probiotic bacteria which may be potential candidate ingredient incorporated in probiotic food. From this evidence, the development of fruitbased synbiotics from passion fruit and santol migh be affordable.

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Dietary fibre, ascorbic acid and proximate composition of tropical underutilised fruits

African Journal of Food Science ◽

10.5897/ajfs2014.1165 ◽

2014 ◽

Vol 8 (6) ◽

pp. 305-310 ◽

Cited By ~ 1

Author(s):

A. Boakye Abena ◽

D. Wireko-Manu Faustina ◽

K. Agbenorhevi Jacob ◽

Oduro Ibok

Keyword(s):

Ascorbic Acid ◽

Proximate Composition ◽

Dietary Fibre

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Proximate composition, dietary fibre, beta-glucan content, and inhibition of key enzymes linked to diabetes and obesity in cultivated and wild mushrooms

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2021.104226 ◽

2021 ◽

pp. 104226

Author(s):

Kansuda Wunjuntuk ◽

Mehraj Ahmad ◽

Taweesak Techakriengkrai ◽

Rangsita Chunhom ◽

Euaphorn Jaraspermsuk ◽

...

Keyword(s):

Proximate Composition ◽

Dietary Fibre ◽

Wild Mushrooms ◽

Beta Glucan ◽

Key Enzymes ◽

Diabetes And Obesity

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Comparative Study of the Proximate and Dietary Fibre Compositions of Some Leafy Vegetables Commonly Consumed in the Niger Delta Region, Nigeria

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i430224 ◽

2020 ◽

pp. 19-26

Author(s):

C. A. Orisa ◽

C. I. Usoroh ◽

Y. E. Alozie

Keyword(s):

Proximate Composition ◽

Niger Delta ◽

Dietary Fibre ◽

Spinacia Oleracea ◽

Leafy Vegetables ◽

State University ◽

Delta Region ◽

Crude Fibre ◽

Niger Delta Region ◽

Rivers State

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talinum triangulare), Bitter leaf (Vernonia amygdalina), Scent leaf (Ocimum gratissimum) and Green leaf (Spinacia oleracea). These leaves were harvested from the University school farms of University of Uyo, Akwa Ibom, Rivers State University and Delta State University to represent the Niger Delta region of Nigeria. The samples were analyzed for proximate composition and dietary fibres using standard methods. Results: Moisture, ash, fat, crude protein, crude fibre and carbohydrate contents of the leafy vegetables ranged from 70.95-92.11%, 1.90-5.18%, 0.07-1.47%, 1.54-8.78%, 1.90-7.89% and 1.42-10.54%, respectively. Total dietary and insoluble fibres of the vegetables grown in Niger Delta regions of Nigeria ranged from 4.10-23.12%. Dietary fibre of pumpkin leaves grown in Rivers and Akwa Ibom states as well as scent leaf from Rivers state were significantly (p<0.05) higher than vegetables from other states. Conclusion: The result of this study therefore reveals that the proximate composition and dietary fibre content of the vegetables were significantly (p<0.05) affected by the locations in which they were harvested.

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Proximate Composition, Available Carbohydrates, Dietary Fibre and Anti Nutritional Factors of Selected Traditional Medicinal Plants

Journal of Human Ecology ◽

10.1080/09709274.2006.11905878 ◽

2006 ◽

Vol 19 (3) ◽

pp. 195-199 ◽

Cited By ~ 11

Author(s):

Anita Kochhar ◽

Malkit Nagi ◽

Rajbir Sachdeva

Keyword(s):

Medicinal Plants ◽

Proximate Composition ◽

Dietary Fibre ◽

Nutritional Factors ◽

Traditional Medicinal Plants

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Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.105.21395 ◽

2021 ◽

Vol 21 (105) ◽

pp. 18965-18979

Author(s):

MS Wasswa ◽

◽

R Fungo ◽

JH Muyonga ◽

Keyword(s):

Proximate Composition ◽

Dietary Fibre ◽

Health Concern ◽

Composite Flour ◽

Maize Flour ◽

Composite Flours ◽

Leaf Powder ◽

Factor Design ◽

Drying Technology ◽

Flour Blends

Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The composites were dried using refractance window drying technology. The proximate composition of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a significant (p < 0.05) increase in protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite porridge. For cowpea-maize composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to 3.3%) was also observed. Sensory evaluation indicated that between the two composite porridges, the cowpea-millet porridge blend was significantly (P≤0.05) more appealing in terms of colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability (3.61±0.8) to the panellists than the cowpea-maize porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than 100% of the recommended dietary allowance of protein and carbohydrate requirements for children aged 0-8 years. The study findings indicate that the cowpea-based composite flours have the potential to make a significant contribution to the improvement in the nutritional status of infants and children in developing countries.

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