What Are Fibres (proximate) -WPS Office.pptx

Fibres is one of the food components based on the proximate analysis of food

1. Wh at A re Fibr es ? Dietary fibre or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibres are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability which affect how fibres are processed in the body.

2. Components of Fibres Dietary fibre has two main components; soluble fibre and insoluble fibre, which are components of plant foods, such as legumes, whole grains, and cereals, vegetables, fruits and nuts or seeds.

3. Soluble Fibres Soluble Fibres Soluble fibre (fermentable fibre or prebiotic fibre) – which dissolves in water – is generally fermented in the colon into gases and physiologically active by-products, such as short-chain fatty acids produced in the colon by gut bacteria. Examples are beta- glucans (in oats, barley, and mushrooms) and raw guar gum.

4. Insoluble Fibres Insoluble Fibres Insoluble fibre– which does not dissolve in water – is inert to digestive enzymes in the upper gastrointestinal tract. Examples are wheat bran, cellulose and lignin.

5. Biological Importance of Fibres 1. Lowers total and LDL cholesterol, which may reduce the risk of cardiovascular disease. 2.Regulates blood sugar, which may reduce glucose and insulin levels in diabetic patients and may lower risk of diabetes. 3. Speeds the passage of foods through the digestive system, which facilitates regular defecation. 4.Adds bulk to the stool, which alleviates constipation. 5.Balances intestinal pH and stimulates intestinal fermentation production of short-chain fatty acids.

6. MEASUREMENT OF TDF USING ENZYME-GRAVIMETRY METHOD.

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