Fiber Content Research Articles

Micromechanics-informed cohesive fracture analysis of UHPC with emphasis on the combined effect of structural size and fiber content

Micromechanics-informed cohesive fracture analysis of UHPC with emphasis on the combined effect of structural size and fiber content

Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content.

Improving the content and physicochemical properties of soluble dietary fiber (SDF) in wheat bran (WB) is conducive to enhancing the palatability and processing adaptability of bran-containing products. In this study, induced electric field (IEF) was employed for the modification of WB. The IEF modification conditions were optimized, and the effects on the structural and physicochemical properties of WB and its SDF were evaluated. The results showed that under the excitation voltage of 500V, treatment time of 40min, and NaCl concentration of 0.1%, the SDF content in WB increased from 7.69% to 12.02%. The IEF-modified WB exhibited a porous structure and better hydration capabilities. Furthermore, the IEF modification resulted in a reduction in the crystallinity of WB, from 10.07% to 9.06%, and in the thermal stability, from 300.02℃ to 287.58℃ of the maximum decomposition. The SDF extracts study showed that IEF treatment destroyed the compact structure, reduced the thermal stability, and decreased the molecular weight and particle size from 1010nm to 227nm. In conclusion, IEF can effectively increase the SDF content and improve the quality of WB, which offers a theoretical reference for the comprehensive utilization of WB.

Mechanical properties and failure mechanism of fiber-reinforced concrete materials: Effects of fiber type and content

Mechanical properties and failure mechanism of fiber-reinforced concrete materials: Effects of fiber type and content

Effect of lotus rhizome residue on the quality and nutritional properties of wheat-based noodles.

Lotus rhizome residue (LRr), the primary byproduct of lotus rhizome processing, is abundant in dietary nutrients such as dietary fiber and polyphenols. To enhance the utilization efficiency of LRr and develop noodles with elevated nutritional value, this study investigates the impact of LRr on cooking and nutritional characteristics of noodles. The results showed that the addition of LRr increased the viscoelasticity of dough, but when the amount of LRr was 10%, the viscoelasticity decreased. The addition of 2%-6% LRr can effectively mitigate cooking loss and enhance noodle expansion rate. However, excessive addition results in elevated cooking loss and diminished expansion rate. The reduction in β-sheet and disulfide bond content within gluten, along with the observed structural looseness of dough, are the primary factors contributing to the aforementioned phenomenon. The noodles prepared using the optimal formula exhibited a significant improvement in both phenol and dietary fiber content. Specifically, the dietary fiber content increased from 4% to 11.5%, and the expected glycemic index will decrease from 81.3 to 72.5. The present study establishes a fundamental basis for enhancing the economic value of byproducts from lotus rhizome industry and for innovating formulations of high-fiber noodle. PRACTICAL APPLICATION: When the amount of LRrt was 10%, the dietary fiber content increased from 4% to 11.5% and expected glycemic index will decrease from 81.3 to 72.5. In comparison to whole wheat noodles, LRr noodles presented significant merits in terms of antioxidant capacity and glycemic index. Not only do LRr noodles serve as a premium source of polyphenols, flavonoids, and dietary fiber but they also exhibit a notably lower eGI.

Enhancing milk-based drinks with lyophilized guar gum-coated cyanidin-3-O-glucoside-loaded nano-nutriosomes: Physicochemical and antioxidant characterizations.

Cyanidin-3-O-glucoside (C3G) is a flavonoid compound recognized for its diverse biological properties. It is considered one of the most promising flavonoids due to its potential health benefits. Still, its use in functional foods, particularly beverages, is limited due to degradation and instability under various environmental conditions. Recent advancements involving novel freeze-dried guar gum-coated nano-nutriosome (FD-GG-NS) carriers have demonstrated effective strategies to address these challenges. The purpose of this work was to develop and evaluate a novel freeze-dried guar gum-coated nano-nutriosomes that would improve the physicochemical stability and antioxidant activity of C3G in milk-based beverages. The results exhibited that C3G was successfully encapsulated in freeze-dried NS and GG-C3G-NS, with good encapsulation efficacy (>91.02 %) and particle sizes varied from 175.27 to 186.60 nm within a respectable range of PDI (<0.3). Firstly, to investigate the optimum concentration 0.4 % was shown to be the best concentration due to improved stability and dietary fiber content. The FD-GG-C3G-NS in milk drinks improved the color, turbidity, ζ-potential, and sensory assessment while declining apparent viscosity and acidity with improved antioxidant activity during storage for 15th days at 4 °C. Thus, integrating C3G into functional dairy drinks using guar gum-coated nano-nutriosomes has broad prospects in the food industry.

PHYSICOCHEMICAL QUALITY ANALYSIS OF ICE CREAM WITH THE ADDITION OF VARIOUS CONCENTRATION OF CHIA SEED (Salvia Hispanica L)

ABSTRACTBackground: Ice cream is a popular semi-frozen dairy product because it has a soft texture and melts quickly in the mouth. However, ice cream has drawbacks because it has high fat and does not contain fiber so that it can trigger obesity. Therefore, it is necessary to add other food ingredients to increase the fiber content, such as chia seeds, which are rich in fiber. Objectives: This research aims to determine the characteristics and proportions of the use of chia seeds on the physical and chemical properties of ice cream. Materials and Methods: Three concentrations of 8, 10, and 12% chia seed were applied to determine the best concentration to produce the most preferred ice cream and the product's physicochemical characteristics and sensory quality. The analyzed parameters were protein content, fat content, crude fiber content, total solids, melting speed, overrun, and viscosity.Results:The water content of the ice cream with different chia seed concentrations is around 64%, fat 11%, and protein 4%. The crude fiber content of the product increased with increasing chia seed concentration. Addition of chia seeds with different concentrations made a real difference in the overrun and melting speed of the ice cream. The higher the chia seed concentration, the higher the overrun and total solids, and the longer the melting speed. Conclusions: Ice cream with a chia seed concentration of 8% is the most preferred regarding color, taste, aroma, texture, and overall preference. However, statistical analysis shows that there are no significant differences in overall acceptance by panelist for all products. Therefore, ice cream with highest chia seed content can be endorsed as healthy food due to its fiber conten.tKeywords: Chia seed; dietary fiber; ice cream

Axial Compression Performance of Square Steel Tube Steel Fiber Concrete Columns

ABSTRACTThis study investigates the influence of microsteel fibers on the axial compressive properties of concrete‐filled square steel tubes (CFSSTs). Axial compression experiments and finite element analysis (FEA) were conducted on 10 specimens with varying steel fiber volume contents, steel tube wall thicknesses, and slenderness ratios to examine the failure modes, load–displacement curves, and ultimate bearing capacities of steel fiber‐reinforced concrete‐filled square steel tubes (SCFSSTs). Parameters such as force, ductility, energy dissipation capacity, and Poisson's ratio were assessed. The experimental results indicated that the addition of microsteel fibers can delay damage to the core concrete and buckling of the steel tubes. Specifically, increasing the volume content of steel fibers from 0% to 1.2% enhanced the ductility coefficient by 70%. Concurrently, both the energy dissipation and bearing capacities were improved as the steel fibers enhanced the postpeak performance of the CFSST. FEA was performed using the ABAQUS software to establish a steel fiber model. The FEA results were found to be consistent with the experimentally obtained load–displacement curves, and a parameter analysis was performed for further study. Finally, the applicability and accuracy of the four current international codes for calculating the ultimate bearing capacity of SCFSST were evaluated.

Germinated Vigna aconitifolia: A novel functional food ingredient for heart health

Cardiovascular disease (CVD) is a leading cause of morbidity and mortality worldwide. Dietary modifications, such as increasing consumption of plant-based foods, can play a crucial role in preventing and managing CVD. This study aimed to investigate the nutritional profile of germinated Vigna aconitifolia (V. aconitifolia) flour and its potential as a functional food ingredient for cardiovascular health. The nutritional profile of germinated V. aconitifolia flour was evaluated using standard analytical methods. The amino acid profile, vitamin B content, and other nutrients were analyzed and compared with its ungerminated counterpart. The results showed that germinated V. aconitifolia flour had a lower methionine content and a higher content of vitamin B6 and folate compared to its ungerminated counterpart. The germinated flour also had a higher content of fiber, potassium, and magnesium. The nutritional changes in germinated V. aconitifolia flour may contribute to its potential CVD protective action by reducing homocysteine levels and improving endothelial function.This study suggests that germinated V. aconitifolia flour may be a potential functional food ingredient for cardiovascular health. Its incorporation into food products may provide a nutritious and wholesome option for consumers

Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.

Characterization of baked egg custard formulated using suji leaf juice

The purpose of this study was to find out the physicochemical characteristics of baked egg custard adding 1%, 2%, and 3% of suji leaf juice with a control sample that had no addition. Four treatments and five replications were used in a fully randomized design. Standard laboratory techniques were used to examine the following: texture, pH, yield, color (L, a*, b*), proximate composition, and crude fiber. Data of baked egg custard were processed using ANOVA and Duncan's Multiple Range Test to identify significant differences. The addition of suji leaf juice had a substantial impact on all measured parameters, according to the results (P&lt;0.01). In terms of protein, fat, and crude fiber content, as well as improved texture and color qualities, the custard made with 3% suji leaf juice was highest quality. Improved product stability and sensory appeal were also demonstrated by the pH, yield, and moisture content. According to the results, suji leaf juice optimally improves the physicochemical quality of baked egg custard when added at a rate of 3%. This makes it a promising ingredient for dessert goods that are both functional and aesthetically pleasing.

Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours

The food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a sustainable approach to reducing waste, while enhancing the nutritional value of food products. Specifically, peach peel can be used to produce gluten-free flours, with increased fiber content and antioxidant properties. Extrusion technology is a highly effective method for developing these functional flours, as it improves digestibility, reduces anti-nutrients, and enhances nutrient bioavailability. This study investigates the potential of combining corn flour with peach peel flour, derived from Royal Summer peachs (RSF), at different concentrations (0%, 5%, and 15%). A factorial experimental design was utilized to evaluate the impact of RSF incorporation on the proximate composition, antioxidant capacity, and functional properties of the flour. The results indicate that flours containing 15% RSF demonstrated significant improvements in terms of the dietary fiber content (5.90 g per 100 g−1) and antioxidant capacity (ABTS•+ 745.33 µmol TE per 100 g−1), meeting the “source of fiber” labelling requirements. The glycemic index of the 15% RSF flour was reduced to 78.09 compared to non-enriched flours. The functional properties of the flour, such as swelling and gelation capacities, were also enhanced with RSF incorporation. These findings highlight the potential of RSF-enriched flours in regard to the development of sustainable, health-promoting, plant-based, and gluten-free flours.

Preparation and Optimization of Electrospun Nylon‐6 Fiber‐Reinforced High Strength and Toughness Thermoplastic Polyurethane Composites for Potential Use in Prosthetic Heart Valves

AbstractThe interfacial aspects of fiber composites are widely favored. Here, three composite strategies based on hot‐pressing, electrospinning, and impregnation of PA6 fibers are presented for the preparation of PA6 fiber‐reinforced thermoplastic polyurethane (PA6/TPU) composites. The morphologies of the electrospun fiber/matrix interface and the mechanical properties of the PA6/TPU composite are investigated. Under the optimal conditions, the tensile strength, Young's modulus, and toughness of the H‐PA6/TPU composite are respectively 29.45 ± 1.477 MPa, 47.28 ± 2.61 MPa, and 38.03 ± 1.996 MJ m−3. The tensile strength, Young's modulus, and toughness of the E‐PA6/TPU composite are 28.03 ± 1.411 MPa, 73.81 ± 4.16 MPa, and 24.12 ± 1.265 MJ m−3, respectively. The tensile strength, Young's modulus, and toughness of the I‐PA6/TPU composite are respectively 29.45 ± 1.477 MPa, 47.28 ± 2.61 MPa, and 38.03 ± 1.996 MJ m−3, and the elongation at break is ≈240%. Moreover, without loss of TPU properties, the impregnation method effectively improves the interface adhesion between the fiber and the matrix, and the mechanical properties of PA6/TPU composite are significantly improved even if the fiber content is low. The impregnation method is simple to operate and can be extended to other thermoplastic polymers and other fiber‐reinforced composites.

Proximate Analysis, Total Phenolic Content, and Antioxidant Activity of Wild Carob Pulp from Three Mediterranean Countries

(1) Background: Carob tree (Ceratonia siliqua L.) pulp is of great interest nowadays due to its nutritional benefits and diverse utilization in the food process. The nutritional and antioxidant properties of carob pulp in the Mediterranean have been assessed in several studies. Still, few studies have combined, within the same work, a comprehensive analysis of the chemical composition of carob pulp from fruits of natural populations across different countries of the Mediterranean basin, while also incorporating new research areas. (2) Methods: In the present work, we evaluated the nutritional value, total phenolic compounds, and antioxidant activity of carob pulp derived from wild populations of carob trees from three Mediterranean countries: Lebanon, Spain, and Morocco; (3) Results: All assessed bromatological characteristics, with the exception of ash and fiber content, revealed significant differences in the carob pulp from the three countries under study. High variability was observed for the total polyphenols ranging between 5.05 mg/g and 12.70 mg/g. Sucrose was the predominant sugar quantified ranging between 13.70 g/100 g and 28.10 g/100 g. The lipid content was low (0.26–0.36%). The moisture content of carob pulp ranges between 4.36% and 6.40%. Carob pulp presented a rich composition in fiber, with an average of 35.87%. The ash content was between 2.52% and 3.28%. The percentage of the protein content of the carob pulp ranged between 4.40 and 5.52, with an average carbohydrate value of 74.71%; (4) Conclusions: Spanish wild carob pulp samples offered higher carbohydrates contents and values for sucrose, fructose, and glucose, polyphenol content, and antioxidant activity, whereas Moroccan samples had higher values of carbohydrates and in concrete, the monosaccharides fructose and glucose showed higher contents in proteins and lipids. In contrast, Lebanese samples exhibit a high content of the disaccharide sucrose. These findings could be exploited in breeding programs to improve varieties that balance both the agronomical quality and nutritional values of carob pulp.

Nutritional Potential and Low Heavy Metals Content of Oryctes monoceros (Olivier, 1789) and Rhynchophorus phoenicis (Fabricius, 1801) Adults, Two Coleopteran Species Consumed in Togo

Oryctes monoceros (Olivier, 1789) (Scarabaeidae) and Rhynchophorus phoenicis (Fabricius, 1801) (Curculionidae) are two insects generally known as formidable pests of oil palms and coconuts trees. Although little known, different developmental stages of these insects are consumed. The aim of this study is to determine the composition of these adult Coleopteran species in order to promote their consumption as a strategy for enhancing food security. Chemical analyses were carried out on adults of both species. Samples of O. monoceros and R. phoenicis were collected in three localities in Togo. The ash, protein, vitamin, and lipid contents were determined according to the AOAC reference methods. The fiber contents were obtained by the method of Weende. The minerals and heavy metals were analyzed by atomic absorption spectrophotometry and colorimetry. Fatty acid composition was determined by gas chromatography. The results showed the average protein content ranges from 44.32 ± 0.83 to 45.89 ± 0.83%. The lipid level is between 15.06 ± 0.28% and 14.64 ± 0.54. Their lipids contain unsaturated fatty acids, notably oleic (40.84 ± 0.112 vs. 40.84 ± 0.11%), linoleic (4.49 ± 0.00 vs. 5.07 ± 0.02%), and α-linolenic (5.07 ± 0.02 vs. 6.35 ± 0.01%) acid. They are excellent sources of minerals and vitamins. They are also free of heavy metals. These species could, therefore, contribute to the nutritional balance of consumers. They deserve to be better promoted for human consumption, as they could make a significant contribution to the fight against malnutrition and constitute a novel food source.

Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetable

Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional–physiological properties. The aim of the present study was to analyze the impact of different cooking procedures on changes in the dietary fiber content profile of three different plants: white cauliflower (Brassica oleracea L. var. botrytis), broccoli (B. oleracea L. var. italica), and Brussels sprouts (B. oleracea L. var. gemmifera). The sample material was subjected to direct (“in the water”) and steam cooking. The dietary fiber content and the content of its fractions were determined using an enzymatic analysis method. The results of the research show that the cooking process had a significant influence on the content of dietary fiber fractions in cruciferous vegetables. The concentration of insoluble dietary fiber decreased, whereas the content of soluble dietary fiber increased. When considering the average influence of each process, both steam cooking and direct cooking had a similar impact on changes in the concentrations of dietary fiber fractions. It can therefore be concluded that, when considering dietary fiber content, both processes can be equally well chosen as a thermal treatment for cruciferous vegetables.

Vegetarian diet - how does it affect our body?

Introduction and Purpose of Research: Vegetarianism, characterized by the exclusion of meat, poultry, fish, seafood, and their derivatives, has gained popularity as studies continue to highlight its positive impact on health. This study aims to comprehensively evaluate the health and lifestyle impacts of vegetarian diets by examining both the benefits and potential risks. Review Methods: The review is grounded in findings from 40 recent studies sourced through a systematic search of open-access databases, including PubMed and Google Scholar, focusing on literature published between 2000 and 2024. Abbreviated description of the state of knowledge: Vegetarian diets are associated with significant health benefits, including reduced risks of chronic diseases such as heart disease, type 2 diabetes, and obesity, largely due to their high content of fiber, antioxidants, and healthy fats. Additionally, vegetarians tend to have lower BMI and improved cholesterol and blood pressure levels. However, unbalanced vegetarian diets may lead to deficiencies in essential nutrients such as protein, vitamin B12, iron, zinc, and omega-3 fatty acids, which can impact overall health. Conclusion: Properly planned vegetarian diets are healthy, nutritionally correct and can be beneficial in the prevention and treatment of certain diseases. Careful selection of meal ingredients and adequate supplementation are key to maximising the benefits and counteracting the potential risks associated with such diets.

Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds

Abstract The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in sorbet samples using with persimmon. Significant amount (22.34% ±1.22) of protein was determined in GPA (green pea aquafaba) at 10 Brix as a dry basis. GPA was added to the homogeneous puree mixture in varying concentrations (2.5, – 5, – 7.5, – 10 and 15%) and sorbet was produced in ice cream machine. The results showed that protein and dietary fiber content increased with the increasing of GPA. While the L value increased with increasing of GPA, the overrun improved from 8 to 51%. According to the experimental data, the Herschel–Bulkley model was fitted to samples, and the flow behavior index values varied between 0.29 and 0.37 (R 2 &gt; 0.97). Total phenolic content (TPC) and antioxidant activity (CUPRAC and DPPH) of the resulting sorbet samples were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion. All of the bioactive parameters are positively affected at sorbet samples. Using GPA as a foaming agent improved the overrun as well as bioactive characteristics of the sorbets. It can be said that 10% GPA gives better results, especially when considering overrun and sensory evaluation.

Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch

ABSTRACTBackground and ObjectivesCross‐linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high‐fiber and low‐carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber‐fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.FindingsThe total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze‐drier and vacuum oven; coffee grinder over mortar and pestle; and 35‐mesh over 70‐mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.ConclusionsThe proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35‐mesh sieve before total dietary fiber assay using AOAC Method 991.43.Significance and NoveltyOur study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high‐fiber or low‐carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high‐fiber flour‐based products other than bread.

Influence of constituents on strength and flowability in ultra high-performance concrete

Ultra-high-performance concrete (UHPC) boasts superior characterizations like excellent flowability, mechanical properties and durability. These features are achieved by adopting low water-to-binder ratio (w/b), good particle packing density and high dosage of steel fibers. This study mainly focused on the development of the optimized UHPC mixes by considering locally available materials. The impact of different composition of ordinary Portland cement (OPC) with different CaO/SiO2 ratio (4.31, 4.37, 4.49, 4.53, 4.60 and 4.82) on the compressive strength and flowability were investigated to ensure versatility across applications. The compressive strength of UHPC mixes by using various types of fine aggregates namely, manufactured sand, standard sand, river sand and quartz sand were also investigated. Also, the compressive strength as well as flowability of UHPC were studied by varying the fiber content of 0%, 1%, 1.5%, 2%, 2.5% and 3%. The results reveal that the compatibility of OPCs with varying CaO/SiO2 ratios has minimal impact, whereas different sand types significantly influence both flowability and compressive strength of UHPC mixes. Considering cost, availability and performance, M Sand and quartz sand can be used for the development of UHPC. Also, it was observed that increase in fiber content enhances the compressive strength while negatively influencing the flowability.

Prediction of Strength Properties of Reinforced and Stabilized Sandy Soil as a Building Foundation Material

Sandy soils are a type of geomaterial that may require improvements due to lack of cohesion. In this study, first, the lack of cohesion of sand was resolved using clay, and the soil was stabilized with cement and lime (4% and 3% of the dry weight of materials, respectively) and finally reinforced with recycled tire fibers of 20 to 30 mm in length for improved strength and ductility. Next, 747 samples with different fiber contents at different curing temperatures and ages were prepared and a unconfined compressive strength (UCS) test was carried out. Next, a novel approach employing multivariate nonlinear regression techniques and obtained empirical data was applied to formulate a mathematical model for predicting the UCS and the modulus of elasticity (Es) of the reinforced and stabilized soil. This model can serve as a valuable tool for building engineers in designing building foundations. The comparison of the obtained UCS and Es results and those predicted using the proposed model showed a correlation of &gt;95% (R2 ≥ 0.95). The fibers effectively increased the failure strain, thus resulting in the greater ductility of the samples. As an example, in 14-day samples cured at 60 °C with 0%, 0.4%, 1%, 1.7%, and 2.5% fibers, the failure strain showed an incremental trend of 1.47%, 1.87%, 2.08%, 2.20%, and 2.92%, respectively. Scanning electron microscopy (SEM) was used to study the microstructure of the samples and to explain the strength experimental outcomes. SEM images showed a desirable interaction between the fiber surfaces with the soil mass and the reduction in porosity and the occurrence of pozzolanic reactions through stabilization. The results also showed that the reinforcement effectively improved the ductility, as desired for building foundations; however, it resulted in reduced strength, although a greater strength compared to the untreated soil was achieved. Although soil stabilization has been widely studied, limited research focuses on stabilizing soil with clay, lime, cement, and recycled tire fibers. This study offers design engineers an estimation scheme of the strength properties of stabilized and reinforced foundations.