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Unavailable carbohydrates of commonly consumed Indian foods
Author(s) -
Kamath M. Vitaladasa,
Belavady Bhavani
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310211
Subject(s) - sorghum , gram , food science , biology , legume , botany , agronomy , bacteria , genetics
The importance of unavailable carbohydrates in normal and therapeutic diets has been recognised in recent years. The profile of these substances is believed to be as equally important. The literature crude fibre estimation gives gross underestimates of the total unavailable carbohydrates in foods. The unavailable carbohydrate content and profile of some common Indian foods was studied by the recent method of Southgate (1976). Amongst cereals, the unavailable carbohydrate was the lowest in rice (8.3%) and highest in pearl millet (20.3%), with sorghum, wheat and ragi having intermediate values. The crude fibre values reported for rice was only 0.2% and that for pearl millet, 1.2%. In the case of legumes, green gram had the lowest (15.2%) and Bengal gram the highest (25.6%), with black gram and red gram having intermediate values. When unavailable carbohydrates were expressed as a proportion of the total carbohydrates, pulses had considerably larger amounts than did all cereals except pearl millet. Estimated ranges of values (g 100 g −1 of the edible portion of the food) for unavailable carbohydrates were; in roots and tubers (3.5–7.9%), peanut varieties (5.4–6.8%), green leafy vegetables (2.9–4.0%), other vegetables (0.4–6.0%) and fruits (2.2–2.7%).