Dietary fiber composition of common vegetables and fruits in Malaysia

Research output: Contribution to journalArticle

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Abstract

Dietary fiber analyses were carried out using Southgate's method (Southgate, 1978) on 15 types of leafy vegetables and five types each of fruit-vegetables, leguminous vegetables and fruits. The non-cellulosic fractions were always higher than the cellulosic and lignin fraction. Total dietary fiber contents were highest in leguminous vegetables (3·3-6·8 g/100 g), followed by the leafy vegetables (1·2-4·8 g/100 g) and finally, the fruit-vegetables (1·4-4·2 g/100 g). The fiber contents of fruit samples were relatively low (1·5-2·9 g/100 g). In comparison with crude fiber values, the dietary fiber values were always higher.

Original languageEnglish
Pages (from-to)21-26
Number of pages6
JournalFood Chemistry
Volume37
Issue number1
DOIs
Publication statusPublished - 1990

Fingerprint

Malaysia
Vegetables
Dietary Fiber
Fruits
Fruit
dietary fiber
vegetables
fruits
green leafy vegetables
Chemical analysis
fiber content
crude fiber
lignin
Fibers
Lignin
sampling
methodology

ASJC Scopus subject areas

  • Food Science

Cite this

Dietary fiber composition of common vegetables and fruits in Malaysia. / Hassan, Osman.

In: Food Chemistry, Vol. 37, No. 1, 1990, p. 21-26.

Research output: Contribution to journalArticle

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