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Total Dietary Fiber Content of Selected Nuts by Two Enzymatic–Gravimetric Methods

✍ Scribed by Maria S. Cardozo; Betty W. Li

Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
348 KB
Volume
7
Category
Article
ISSN
0889-1575

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✦ Synopsis

Eight nuts (almond, cashew, macadamia, peanut, pecan, pistachio, sunflower, and walnut) were analyzed for total dietary fiber content using a simplified enzymatic-gravimetric method and a AOAC/MES-TRIS buffer method. Mean total dietary fiber values for three brands of each type of nut ranged from (3.6 %) for cashew to (14.9 %) for macadamia, with the other nuts having values between 6.2 and (10.5 %). Variability between brands for a given nut is greater than that between the mean of two methods. Chemical analysis of selected dietary fiber residues for nonstarch polysaccharides (the sum of neutral sugars and uronic acids) indicated that for certain nuts, for example macadamia and almonds, high total dietary fiber values may be due to components other than nonstarch polysaccharides and lignin. (c) 1994 Academic Press, Inc.

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