Determination of dietary fibre in selected fruits and vegetables by Prosky method

B. T. Lim and I. Khatijah

Abstract

The total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) of selected fruits and vegetables were determined. The Prosky enzymatic-gravimetric methods were used for the determination of dietary fibres. Guava had the highest TDF content among the fruit samples while petai had the highest TDF content among the vegetable samples. Fractionation of TDF into SDF and IDF showed that in the majority of the samples, IDF values were higher than those of SDF. Crude fibre content of the samples were found to be 2.23–6.25 times lower than their corresponding TDF values.

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