September 1997, Volume 3 No. 2

ARTICLE 4

Effect of processing on dietary fiber contents of selected legumes and cereals.

Azizah AH and Zainon H
Department of Food Science, Faculty of Food Science and Biotechnology, Universiti Pertanian Malaysia 43400, UPM, Serdang, Selangor D.E.,

ABSTRACT
Effects of soaking, boiling and roasting on TDF (total dietary fiber), SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) of legumes (mung bean, soya bean, ground nut) and cereals (rice, wheat, barley) were studied. Results indicated that thermal processing gave different effects on TDF, IDE and SDF when analyzed using enzymatic-gravimetric methods. The changes in IDE content may explain the observed changes in TDF since SDF of most samples remained the same. In samples with high protein both SDF and IDE increases with thermal treatments, and this could be attributed to the production of Maillard reaction products.

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