Abstract
The dietary fibre contents of the cereals, pulses and vegetables commonly consumed in northern India have been determined as neutral detergent fibre (NDF) and acid detergent fibre (ADF) by using the method of Van Soest and Wines (1967). Total dietary fibre (TDF) was calculated as the total sum of cellulose (from ADF fraction), hemicellulose (NDF‐ADF) and pectin (Ranganna, 1977). Total dietary fibre content in different foods was found to vary considerably. However, total dietary fibre contents of raw and cooked foods were nearly equal. Cereals were the most important contributor of dietary fibre in the diets, followed by vegetables. The range of total dietary fibre in the diets was 38 g (children's diet) to 42 g/100 g DM (in older adults' diet). Mean daily fibre intakes of 298 subjects grouped in four different age groups (children, adolescents, adults and older adults) varied from 49.6 to 171.2 g. The mean daily fibre intakes of non‐farming females were found to be higher than their farming counterparts, which was due to higher consumption of cereals, mainly wheat.
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