Effects Of Different Processing Treatments On The Dietary Fiber Content Of Some Selected Foods
ABSTRACT
Effects of soaking, boiling and roasting on
total dietary fiber of cereals (maize and whole wheat) and legume (soybean),
root and tubers (Yam, water yarn and cocoyam), plantain and cooking banana were
studied. Results indicated that these traditional processing treatments gave
different effects on the total dietary fiber. The dietary fiber composition
ranged from 9.74% to 25.84% in the raw state with sample soybean having the
highest value and water yam having the least. When boiled, soaked and roasted,
the dietary fiber composition ranged from 10.55% to 26.29%, 9.84 to 26.78 and
11.13% to 30.18% respectively. The selected foods were also found to have high
carbohydrate and low fat except for soybean which had high fat and lowest value
of carbohydrate.
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NDUKWE, 0 (2021). Effects Of Different Processing Treatments On The Dietary Fiber Content Of Some Selected Foods. Repository.mouau.edu.ng: Retrieved May 19, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-different-processing-treatments-on-the-dietary-fiber-content-of-some-selected-foods-7-2
0., NDUKWE. "Effects Of Different Processing Treatments On The Dietary Fiber Content Of Some Selected Foods" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jul. 2021, https://repository.mouau.edu.ng/work/view/effects-of-different-processing-treatments-on-the-dietary-fiber-content-of-some-selected-foods-7-2. Accessed 19 May. 2024.
0., NDUKWE. "Effects Of Different Processing Treatments On The Dietary Fiber Content Of Some Selected Foods". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jul. 2021. Web. 19 May. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-different-processing-treatments-on-the-dietary-fiber-content-of-some-selected-foods-7-2 >.
0., NDUKWE. "Effects Of Different Processing Treatments On The Dietary Fiber Content Of Some Selected Foods" Repository.mouau.edu.ng (2021). Accessed 19 May. 2024. https://repository.mouau.edu.ng/work/view/effects-of-different-processing-treatments-on-the-dietary-fiber-content-of-some-selected-foods-7-2