Abstract
Quantitative measurements were made of dietary fiber (DF) in four kinds of vegetable and two cereal products by different analytical procedures including two enzymatic-gravimetric (Asp and Prosky) methods and the neutral detergent fiber (NDF) method. The values obtained by both enzymatic-gravimetric procedures were generally comparable for all samples used. However, the values for vegetables by the NDF method were less than half those determined by the former methods. The influence of the use of enzymes other than those adopted by the AOAC and a reagent kit (No. TDF-100, Sigma Chemical Co.) was also examined with regard to DF values obtained by the Prosky method. The use of crude enzymes on the procedures was found to produce a marked change in the DF contents of some samples. These differences in DF values seemed to be ascribable to the constantly higher blank values obtained by the use of the reagent kit (10.1mg vs 4.2 mg in the standard), which would have resulted in the lower DF contents upon quantification.
