Dietary fibre in legumes: effect of processing

Article Abstract:

Analuzing lentils and beans confirms that legumes are good source of dietary fibre which varies from 18 and 20% of dry weight for beans and fava beans, and between 11 and 12% for chickpeas and lentils. A variation of 1:1 in beans to 2:1 ratio in other legumes was observed. Arabinose was found to be the main fibre component in beans and chickpeas while for fava beans and lentils it was glucose. An increase in total dietary fibre was observed in all samples of home cooking, with an increase in the soluble fraction of dietary fibre.

Legumes

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Dietary fibre intake: trends in Italy

Article Abstract:

A study of dietary intake of fibers in Italy, from 1981 to 1990, shows an increased preference for higher dietary intake of fiber by the average Italians. Per capita dietary intake of fiber of Italians was 25 grams in 1990, which is the minimum specified level of fiber intake at the international level. There is a marked increase in the consumption of fruits and vegetables, whereas only partial increase was seen in cereals consumption. Effects of increase in fiber intake on carbohydrates intake are discussed.

Italy, Food and nutrition, Diet therapy

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Dietary fibre: effect of processing and nutritional interactions

Article Abstract:

The effect of processing and its interactions with other nutrients are the two aspects of fibre from a nutritional point of view. This is because the quality of food depends on the interactions between nutrients and non-nutrients which are the result of both food composition and processing. The effects of fibre content prepared in diverse situation and results of various cooking methods are discussed.

Nutrient interactions

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