Formation of short-chain fatty acids from different dietary fibre sources in the rat caecum
Article Abstract:
Caecal content of short-chain fatty acids, pH, capacity to ferment and dry matter digestibility in various fibre sources fed to experimental rats are studied to show that indigestible carbohydrates were highly fermented as compared to other other fibre sources such as wheat bran, oat husk and cellulose. Lowest pH values were displayed by diets consisting of beta-glucans and oat bran, whereas cellulose and oat husk-rich diets showed highest pH value. Highest caecal concentrations were found in linseed fibre, guar gum, LM-pectin and beta glucans.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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Determination of total, soluble and insoluble dietary fibre: collaborative study
Article Abstract:
The collaborative study using the dietary fiber (DF) method in cereal products, fruits and vegetables accurately determines the soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and total dietary fiber values (TDF). All data are evaluated by AOAC statistical protocol. The method used for the determination of SDF, IDF and TDF values can also be used in producing values for quality control, research and labelling purposes.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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Content of dietary fibre in the total daily diets of hospitalized children
Article Abstract:
A study of content of dietary fibre in the total daily diets of hospitalized children reveals that the mean dietary fiber content of the daily diets of the hospitalized children is 15.14 to 23.07 grams per 100 grams and the crude fiber content is 5.38 to 7.42 grams per 100 grams. The main source of fiber consisted of cereals such as wheat, oats and rice, white bread, potatoes, carrot, parsley, cabbage, spinach and apples.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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