Effect of proccesing on dietary fiber content of cereals and pulses

Abstract

Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) content of rice, wheat, sorghum, maize, ragi, bajra, whole grains of pigeonpea, chickpea, green gram and lentil as well as their dehusked split dhals were analyzed. Cereals except rice flours were made into chapati (unleavened bread), while rice and dhals were cooked in a pressure cooker. After the processing, IDF and SDF contents of these foods were also analyzed. Among the cereals, rice had the lowest TDF (4.1%) and wheat had the highest (12.5%). TDF content of whole pulses ranged from 15.8% in lentil to 28.3% in chickpea. IDF as % of TDF constituted 85 to 89% in whole pulses. Dehusking of pulses into dhals decreased TDF and IDF contents significantly. Among the dhals, green gram dhal had the lowest (8.2%, 6.5%) and chickpea dhal (15.3%, 12.7%) had the highest TDF and IDF contents, respectively. Processing of cereals had no effect on their TDF and IDF contents, with the exception of ragi, where a significant increase in TDF and IDF was observed. Cooking of dhals brought about a significant increase in their TDF and IDF contents.

Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life

“…Hence little millet is a nutraceutical grain and has a potential to yield convenience foods in the form of RTC flakes. The data on proximate composition of little millet in the present study is in line with the reports of previous investigators (Ramulu and Rao 1997;Hadimani andMalleshi 1993 andItagi 2003).…”

“…It is a fair source of protein (7.70 to 16.50 %), fat (2.45 to 9.04 %), carbohydrates (62.50 to 76.30 %), an excellent source of dietary fiber (15.90 to 18.10 %) with good amount of soluble (3.15 to 5.70 %) and insoluble fractions (10.20 to 14.95 %). Besides, it also contains appreciable amounts of minerals such as iron (9.30 to 20.00 mg/100 g), magnesium (133 mg/100 g) and zinc (3.70 mg/100 g) as revealed by several scientists in the field (Hadimani and Malleshi 1993;Ramulu andRao 1997 andItagi 2003). Besides, it also exhibited hypoglycemic, hypolipidemic effects and faecal bulking effects (Ravindran 1991;Kumari andThayumanavan 1997 andItagi 2003).…”

The Comparative Analysis of Sprouted Legume and Cereal Based Composite Diet

“…There was marked reduction of all fibre fractions on dehulling. This agreed with the findings of Ramulu et al [30]. There were significant difference (P<0.05) between sample A and the other diet samples.…”

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

“…Processing of cereals such as wheat, sorghum, maize, ragi, bajra into chapathi, rice processed by pressure cooking had no Source: a , b Roopa and Premavalli (2008) effect on their TDF, IDF contents with the exception of ragi, whereas the significant increase in TDF and IDF could be due to resistant of tannin bound proteins to enzymatic hydrolysis of proteins (Ramulu and Udayasekhara Rao 1997). Among the cereal based Indian food preparations viz., chapathi, idli, pongal, poori, ragi roti, rice roti, rice flakes upma, semolina idli and upma and the accompaniments such as cooked dhal, chutney and potato palya, the TDF and IDF were higher in ragi roti.…”

“…Potential contribution of dietary fiber to the health effects of finger millets DF has gained importance during the last two decades due to its role in decreasing the risk diseases such as diabetes, cardiovascular diseases, colon cancer, constipation and diverticulosis (Ramulu and Udayasekhara Rao 1997). Physical attributes of the fiber causes change in morphology of the intestine and these changes could be associated with functional changes in the gastrointestinal tract through different mechanisms.…”