Problems and modifications of the neutral detergent method and enzymatic-gravimetric method for determination of total dietary fiber.

Abstract

Nippon Eiyo Shokuryo Gakkaishi (J. Jpn. Soc. Nutr. Food Sci.) 41, 43-49 (1988) Interlaboratory studies were conducted in order to evaluate and improve the neutral detergent method (ND method) and the enzymatic-gravimetric method. First, aliquots of five cereal samples were analyzed using the ND methods conventionally employed in six laboratories . As a result, Van Soest's ND method was modified to include enzymatic digestion with Termamyl and filtration using celite. Using this modified ND method, aliquots of the same samples were again analyzed and lower coefficients of variation (CV) were obtained than those obtained without modification.An improvement of the enzymatic-gravimetric method proposed by Prosky et al. and adopted by the AOAC was done for pretreatment of the sample, the celite washing procedure and the calculating formula.Using the modified method, six samples were analyzed by four laboratories.The CV was greatly improved in comparison with that obtained by Prosky et al. The dietary fiber contents of five samples were measured by the enzymatic-gravimetric method and the Southgate method. There was almost no difference in the results obtained by the two methods.

Physico-chemical Properties and Digestibility of Pulse Starch after Four Different Treatments

“…In contrast, Adzuki bean, kidney bean, and pea contain mainly starch, and they are utilized for salads, stews, and an (bean paste) products. Starchy pulses also are an excellent source of dietary fiber.1,2) Dietary fiber has been reported to have a protective effect in many adult diseases, such as arteriosclerosis, 3) hypertension, 4 7) large intestine cancer 8,9) and diabetes mellitus.10,11) Based on their structural features, three groups of dietary fibers can be identified: non starch polysaccharides and lignin, partially digestible starch and related chemical compounds, and other partially digestible materials.12 18) The dietary fiber content of starches increases upon heating, 1,2,19,20) a process thought to be due to the formation of resistant starch (RS). There appear to be several types of RS that differ in physico chemical properties.…”

“…12 18) The dietary fiber content of starches increases upon heating, 1,2,19,20) a process thought to be due to the formation of resistant starch (RS). There appear to be several types of RS that differ in physico chemical properties.…”