Determination Of Dietary Fibre In Some Local Foodstuff Frequently Consumed By Diabetics
ABSTRACT
Some local foodstuffs as frequently consumed by diabetics; unripe plantain, unripe cooking banana, both boiled and unboiled, bread fruit, banbara groundnut, African yam bean, cow peas, okro and fluted pumpkin were analysed after cooking, drying and milling to a fine particle. The analysis done using the AOAC method of determination of dietary fibre showed the food samples with the higher dietary fibre content. Result showed vegetables; okro and fluted pumpkin to possess higher values of dietary fibre, O.356g and O.726g of 2g of the samples respectively. Breadfruit, African yam beans, banbara groundnut, and beans with the values; O.256g, O.244g, O:208g, and O.058g follow this respectively. Others are unripe cooking banana and plantain, boiled and unboiled with a common value of O.033g, and O.028g respectively.
0.0
UCHE, M (2021). Determination Of Dietary Fibre In Some Local Foodstuff Frequently Consumed By Diabetics. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/determination-of-dietary-fibre-in-some-local-foodstuff-frequently-consumed-by-diabetics-7-2
M., UCHE. "Determination Of Dietary Fibre In Some Local Foodstuff Frequently Consumed By Diabetics" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 21 Jun. 2021, https://repository.mouau.edu.ng/work/view/determination-of-dietary-fibre-in-some-local-foodstuff-frequently-consumed-by-diabetics-7-2. Accessed 23 Nov. 2024.
M., UCHE. "Determination Of Dietary Fibre In Some Local Foodstuff Frequently Consumed By Diabetics". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 21 Jun. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/determination-of-dietary-fibre-in-some-local-foodstuff-frequently-consumed-by-diabetics-7-2 >.
M., UCHE. "Determination Of Dietary Fibre In Some Local Foodstuff Frequently Consumed By Diabetics" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/determination-of-dietary-fibre-in-some-local-foodstuff-frequently-consumed-by-diabetics-7-2