Dietary fibre, resistant starch and in-vitro starch digestibility of selected elevencommonly consumed legumes (Mung bean, Cowpea, Soybean and Horse Gram) in Sri Lanka
- 1Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka
- 2Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka
- 3Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka
Res.J.chem.sci., Volume 7, Issue (2), Pages 27-33, February,18 (2017)
Consumption of dietary fiber rich food has shown many health benefits against a range of disorders including obesity, type 2 diabetes mellitus and colon cancer. Dietary fiber is composed of twocomponent of; soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Legumes are reported to be rich source of dietary fiber (DF) and resistant starch (RS). In addition to that legume starch has low digestibility. This study was aim to screen the high DF and high RS containing legume varieties with intension to develop functional food against non-communicable diseases. Accordingly, eleven legume varieties, mung bean (MI5, MI6), Cowpea (Waruni, MICP1, Bombay, Dhawala, ANKCP1), soybean (MISB1, Pb1) and horse gram (ANK Black, ANK Brown) were analyzed to determine the contents of dietary fibre, resistant starch and predicted glycaemic index (pGI). Among analyzed legume seeds, horse gram and soybean varieties showed the highestdietary fibre contents. Results for RS content exhibited significantly high in ANK Black (10.68±0.55%) followed by ANK Brown (10.45±0.10%), ANKCP1 (9.62 ±0.19%) and Waruni (9.04±1.26%). The values for predicted glycaemic index (pGI) in selected legume varieties were ranged from39.64 ± 0.46 (ANK Brown) to 43.48 ± 0.44(Pb1). The resistant starchcontent of legumes showed inverse correlation with predicted glycaemic index (-0.698; P&
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