Utilization of vegetables as a source of dietary fiber in conventional product

Abstract

Dietary fiber is that part of plant material in our diet which is highly resistant to enzymatic digestion .It includes cellulose, hemicellulose, gums and mucilages. The diets which contains high content of dietary fiber include nuts, cereals fruits and vegetables. High dietary fiber intake protects from many chronic diseases like gastrointestinal tract problems, cancer, heart diseases and obesity. Fruits and vegetables contain great amount of dietary fiber in them and can be used in development of various products such as bakery, beverages and supplements. In the current project three vegetables taken considered as high dietary fiber to extract dietary fiber from them. Solanum lycopersicum, L. (Tomato), Brassica oleracea, L. (cabbage) and Ipomea batatas, (L.) Lam. (sweet potato) were analyzed. The chemical analysis of these vegetables fat%, ash%, moisture%, fiber%, protein% in addition to carbohydrate%. A product (muffin) was prepared of all these samples separately for entire dietary fiber analysis. The total dietary fiber of Brassica oleracea, L. (cabbage) was 7.21g, for Solanum lycopersicum, L. (tomato) was 6.43g and for Ipomea batatas, (L.) Lam. (sweet potato) the fiber content was 14.9g which shows that sweet potato has highest content of dietary fiber. It provides essential nutrients and helps to overcome the deficiency of dietary fiber in body as a baked product. It is formed as little cost supplement and available local source of vegetables.