Levels Of Dietary Fiber Research Articles

Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system

A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9 & 12%) were fermented in this system. The thermal properties of materials were measured by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and rapid viscosity analysis (RVA). The results showed that WBDF may alter the thermal behavior of starch by forming hydrogen bonds with the leached starch chains and limit the available water of starch. The viscosity properties (peak, trough, and final viscosity) and setback decreased, and they were negatively correlated with the WBDF levels. In addition, dynamic rheological measurements showed that the addition of WBDF significantly enhanced the elasticity of fermented starch gels while slightly improving the mechanical strength, and 6% level of WBDF had the largest contribution. This study provides some data for the production of high dietary fiber fermented flour products, both common and gluten-free.

PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN

<p>The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.</p>

Dietary Fiber and Lysolecithin Supplementation in Growing Ducks: Effect on Performance, Immune Response, Intestinal Morphology and Lipid Metabolism-Regulating Genes.

Simple SummarySearching for and introducing unconventional feeds in ducks’ diets has become a major concern. However, low-priced feed ingredients such as rice bran and seed hulls are generally low in energy with high dietary fiber content. Thus, this study focused on the effects of different dietary fiber levels (with or without lysolecithin) on the performance, immune response, expression of some lipid regulating genes, and intestinal morphology of ducks. From our results, increasing fiber level in the diet (with or without the addition of lysolecithin) altered duck performance and intestinal morphology, improved immunity, and lowered serum lipid profile with a modulatory effect on the expression of lipid metabolism-regulating genes.The impact of different dietary fiber (DF) levels (with or without lysolecithin supplementation) on growth performance, immune response, expression of some lipid regulating genes and intestinal morphology was assessed in 408 Pekin ducks for 2 months. Soybean hulls were added to the diet to provide four different levels of DF: 2.4 (control diet), 3.8, 5.3, and 6.7% for the first four groups, respectively, while groups 5 to 8 fed the same four levels of DF with lysolecithin addition. Increasing dietary DF non-significantly reduced (p > 0.05) the ducks’ body weight (BW). However, ducks fed on 3.8% DF showed higher BW and improved feed conversion ratio. Lysolecithin supplementation with different DF did not support growth performance. Increasing DF with or without lysolecithin had no effect on serum lipid profile (p > 0.05). However, serum high-density lipoproteins (HDL) concentration was significantly increased with increasing fiber level in diet (p ˂ 0.05). Increasing DF with or without lysolecithin addition increased serum antioxidant activities and improved the immune response in terms of phagocytic and lysozyme activities. The DF level reduced the duodenal villi length and mucosal layer thickness while increased the villi width (p ˂ 0.05). Lysolecithin supplementation to diets ameliorated adverse effects on intestinal morphology. Moreover, DF level in ducks’ diet with or without lysolecithin significantly upregulated the expression of fatty acid synthase and lipoprotein lipase (p ˂ 0.05). Thus, it could be concluded that ducks fed on soybean hulls containing a diet at the level of 4.5% and providing 3.8% fiber level with or without lysolecithin showed the best performance.

Prebiotic Potential of Cereal Components.

One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a result, improve the host health. Cereals, as one of the main components in the human diet, contain substantial levels of dietary fiber with probable prebiotic potential. In addition, dietary fiber, particularly soluble dietary fiber, has recently emerged as a promising natural highly functional food ingredient in food production. This review focuses on the prebiotic potential of cereal dietary fiber types and covers the achievements and developments regarding its isolation. First, the probiotic and prebiotic concepts will be discussed. Next, different components of dietary fiber and their effect on the host bacteria through in vitro and/or in vivo studies will be reviewed. In a last part, this paper also discusses means of boosting the prebiotic properties of cereal components and innovative strategies for the extraction of cereal dietary fiber. The review focuses on wheat as a leading cereal crop that is widely and intensely used throughout the world in food production.

Apparent diet digestibility of captive colobines in relation to stomach types with special reference to fibre digestion

Colobine monkeys are known for the anatomical complexity of their stomachs, making them distinct within the primate order. Amongst foregut fermenters, they appear peculiar because of the occurrence of two different stomach types, having either three (‘tripartite’) or four (‘quadripartite’, adding the praesaccus) chambers. The functional differences between tri and quadripartite stomachs largely remain to be explained. In this study, we aim to compare the apparent digestibility (aD) in tripartite and quadripartite colobines. Hence, we measured the aD in two colobine species, Nasalis larvatus (quadripartite) and Trachypithecus cristatus (tripartite), in two zoos. We also included existing colobine literature data on the aD and analysed whether the aD of fibre components is different between the stomach types to test the hypothesis of whether quadripartite colobines show higher aD of fibre components than tripartite colobines did. Our captive N. larvatus specimen had a more distinctively varying nutrient intake across seasons with a larger seasonal variation in aD than that of a pair of T. cristatus, which mostly consumed commercial foods with a lower proportion of browse and less seasonal variation. We observed higher aD of dry matter (DM), neutral detergent fibre (NDF) and acid detergent fibre (ADF) in the N. larvatus specimen, suggesting a higher gut capacity of N. larvatus provided by the additional praesaccus forestomach chamber. Based on the analysis of literature data for aD, we also found that quadripartite species achieved higher fibre digestibility at similar dietary fibre levels compared with tripartite species, supporting the hypothesis that the additional gut capacity offered by the praesaccus facilitates a longer retention and hence more thorough microbial fermentation of plant fibre.

Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation

SummaryThe supplementation of dietary fibre in sourdough is beneficial to increase the nutritional quality of fermented foods. The influence of different wheat bran dietary fibre (WBDF) levels (0%, 3%, 6%, 9%, and 12%) on the biochemical characteristics of sourdough during fermentation was investigated. This study showed that WBDF was slightly resistant to the reduced pH caused by the initial fermentation of sourdough dough. After 6 h of fermentation, whether or not it contained WBDF, the dough’s amylase activity was relatively stable (P > 0.05). However, in the samples containing WBDF, it took longer for the amylase activity to increase from 200 to 300 U g−1. The content of free amino acids in the dough showed a tendency to first decrease and then increase with the metabolic activity of microorganisms, and WBDF could accelerate this rate. This study also provided evidence that insoluble dietary fibre may stimulate the growth and reproduction of lactic acid bacteria.

Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

This study investigated the changes in the structure of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber (WBDF) levels. The results showed that WBDF was slightly resistant to the decrease in acidity within the fermentation system. The amylose content decreased from 32.12% to 19.92% (P < 0.05), amylose/amylopectin ratio decreased from 0.47 to 0.25 (P < 0.05), and relative crystallinity decreased from 12.17% to 9.40% (P < 0.05) in the samples containing WBDF compared with the control. Scanning electron microscopy showed more eroded starch as the WBDF level increased. Fourier-transform infrared spectroscopy revealed a decrease in the starch-hydrogen binding absorbance in the 3600-3000 cm-1 wavemumber; and the 1047/1022 and 995/1022 cm-1 data indicated an increase in the degree of order and degree of double helix of the samples containing WBDF. The results of the study might help understand the interaction between dietary fibers and starch during fermentation and guide the production of fermented high-fiber flour products.

Association between apolipoprotein B and dietary fibers

Introduction Global awareness to the importance of natural fibers in vegetables and fruits are still generally very low. Indonesian people consume less fibers, which has been associated with the development of heart disease. Heart disease has been known as the leading cause of morbidity and mortality. Apolipoprotein B (ApoB) is a component of atherogenic particles that can be used as a marker for an increased risk of cardiovascular disease. Researches on apoB profile and its relationship with fiber intake has provided inconsistent results. This is an article review of the current literatures on the relationship between dietary fiber and serum apoB levels.&#x0D; Methods: This is an article review of the current literatures on the relationship between dietary fiber and apoB. We searched PubMed and Google Scholar using keyword “dietary fibers” and “ApoB” to capture meta-analyses, observational and experimental studies. A total of 97 publication and abstracts were screened for this review. After careful screening, nine studies were finally included.&#x0D; Results: Two studies did not find associations between dietary fiber and serum apoB, while other seven found the association. Dietary fiber has been reported to be involved in the metabolism of serum cholesterol and blood pressure; hence, the deficiency of dietary fiber intake is believed to contribute to the epidemic of cardiovascular diseases. Several factors including nutritional status, dietary diet pattern, age, gender, physical activity, and smoking habits might influence the relationship between dietary fiber and serum apoB.&#x0D; Conclusion: More studies are required in the future for better understanding on the effect of dietary fiber on the apoB; hence, the risk of cardiovascular diseases.

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Defecation rates of white-tailed deer (Odocoileus virginianus) based on fiber content in feces

Objective: To develop three models in order to estimate the defecation rate ofwhite-tailed deer (Odocoileus virginianus) according to the season of the year,content of neutral detergent fiber (NDF), and acid detergent fiber (ADF) in feces.Design / methodology / approach: Nine captive adult deer were assigned tothree levels of dietary fiber. Fecal groups (defecation rate) were counted, forageconsumption was estimated, and feces were analyzed for NDF and ADF content. Arandomized block design was used, where the effect of the treatments was blockedby season, and a multiple regression analysis was used to define the predictionmodels of the defecation rates.Results: The rates were different for dietary fiber levels (p&amp;lt;0.0001), and for theyear season (p = 0.0007). For spring, the defecation rate model (DR) was DR = -4.84696 - [0.02159 (NDF)] + [0.58397 (ADF)]; for summer DR = -51.0272 +[0.26868 (NDF)] + [1.61121 (ADF)]; and for winter DR = 7.82939- [0.02667 (NDF)]+ [0.17309 (ADF)].Limitations / implications: Defecation rate or fecal group counting is a useful toolto estimate deer populations. Nevertheless, the definition of an adequatedefecation rate represents a hard task, since it depends on various factors such asthe environmental conditions, and the components of the diet the deer consumes.Findings / conclusions: The defecation rate varies depending on the year seasonand the fiber content in the diet.

Macronutrient balancing in free-ranging populations of moose.

At northern latitudes, large spatial and temporal variation in the nutritional composition of available foods poses challenges to wild herbivores trying to satisfy their nutrient requirements. Studies conducted in mostly captive settings have shown that animals from a variety of taxonomic groups deal with this challenge by adjusting the amounts and proportions of available food combinations to achieve a target nutrient balance. In this study, we used proportions‐based nutritional geometry to analyze the nutritional composition of rumen samples collected in winter from 481 moose (Alces alces) in southern Sweden and examine whether free‐ranging moose show comparable patterns of nutrient balancing. Our main hypothesis was that wild moose actively regulate their rumen nutrient composition to offset ecologically imposed variation in the nutritional composition of available foods. To test this, we assessed the macronutritional composition (protein, carbohydrates, and lipids) of rumen contents and commonly eaten foods, including supplementary feed, across populations with contrasting winter diets, spanning an area of approximately 10,000 km2. Our results suggest that moose balanced the macronutrient composition of their rumen, with the rumen contents having consistently similar proportional relationship between protein and nonstructural carbohydrates, despite differences in available (and eaten) foods. Furthermore, we found that rumen macronutrient balance was tightly related to ingested levels of dietary fiber (cellulose and hemicellulose), such that the greater the fiber content, the less protein was present in the rumen compared with nonstructural carbohydrates. Our results also suggest that moose benefit from access to a greater variety of trees, shrubs, herbs, and grasses, which provides them with a larger nutritional space to maneuver within. Our findings provide novel theoretical insights into a model species for ungulate nutritional ecology, while also generating data of direct relevance to wildlife and forest management, such as silvicultural or supplementary feeding practices.

Esfiha with added chayote peel flour

The aim of the study was to evaluate the sensory acceptability of sfiha added to different levels of chayote peel flour (CPF). Also, determine the physical-chemical composition of the standard formulation and that containing the highest CPF content and with acceptance similar to the standard. Five sfiha formulations were developed: F1 (standard, 0% CPF) and the others added 2% (F2), 6% (F3), 9% (F4) and 12% (F5) of CPF. Sixty evaluators aged 7 to 10 years participated in the sensory evaluation. The addition of levels greater than 2% of CPF reduced sensory acceptability (p&lt;0.05) of the sfiha for all attributes and for the overall acceptance and purchase intention, in relation to the standard product. Formulation F2 was the one with the highest CPF content and with acceptance similar to the standard formulation. Higher levels of moisture, ash and dietary fiber and lower levels of carbohydrate and energy were observed for F2 compared to F1. There was no significant difference (p&gt;0.05) for protein and lipid content between the two formulations. It is concluded that an addition level of up to 2% of CPF in sfiha is well accepted by schoolchildren. In addition, the CPF improves the nutritional value of the product, especially with the increase in dietary fiber and mineral matter.

Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.)

The availability of healthy snacks in Indonesia is very limited, and their unhealthy consumption could lead to obesity. Snack bars are examples of snacks in the market with wheat flour being used as the raw material. However, black rice bran and sweet potato flour are local raw materials that could replace it. Therefore, the aim of this research is to obtain the best formula for snack bars using black rice bran and sweet potato flour. A Completely Randomized Design (CRD) was used in this research with one-factor, namely ratio of black rice bran and sweet potato flour (10:90, 20:80, 30:70, 40:60, 50:50) (%w/w). Furthermore, the best formulation of snack bars based on physical, chemical and sensory characteristics was F3 (30% black rice bran:70% sweet potato flour). It was composed of 6g of black rice bran, 14g of sweet potato flour, 10g of whole milk, 12g of powdered sugar, 0.25g of vanilla, 8g of egg white, 4g of liquid margarine, and 8g of water. Furthermore, it has moisture, ash, protein, fat, carbohydrates, dietary fiber, total calories, vitamins B1, and antioxidant activity of IC50 contents, namely 20.9%, 3.1%, 7.5%, 12.6%, 76.8%, 12.5%, 84.9 kkal/25 g; < 0.25 ppm and 443^g/mL, respectively. This snack bar has a hardness level of 6.8 N and higher levels of dietary fiber and antioxidant activity than the commercial ones.

Fortification of bread with bee pollen, and its effects on quality attributes and antioxidant activity

Bee pollen (BP) is a good source of nourishing substances with preventative effects against metabolic syndrome and subsequent type II diabetes mellitus and cardiovascular diseases. In the present work, the addition of BP changed the characteristics and nutritional values of bread. It was found that the addition of BP significantly increased dietary fibre, thiamine, and riboflavin levels, as well as phenolic contents and antioxidant activity. When blending the wheat flour with 20 - 25% BP, the antioxidant activity of bread increased effectively, while at 20% BP addition level, the specific volume, springiness, hardness, and chewiness were significantly detrimentally affected. Addition of 10% BP was beneficial to water retention, and delayed bread staling. These results suggest that the addition of 10 - 15% BP could effectively improve the nutritional and antioxidant properties of wheat bread with textural and sensory quality being closer to the white bread.

Reclaiming lost nutrition

Reclaiming lost nutrition

Functional drink powders from vertical-stone-milled oat and highland barley with high dietary-fiber levels decrease the postprandial glycemic response

• Vertical stone mill was used to get oat and highland barley bran powder (SOB and SHB) • Two drink powders (SOB-D and SHB-D) were obtained from SOB and SHB by extrusion. • SOB-D and SHB-D had lower in vitro starch hydrolysis, higher RS level than control. • SOB-D and SHB-D had lower glycemic response than a wheat bun in healthy subjects. • Higher breath H 2 level via consuming SOB-D and SHB-D was observed in healthy subjects. To extend the application of oat and highland barley in the food industry, a vertical stone mill was first used to process two bran powders (SOB and SHB). Compared with commercial flours, SOB and SHB were more thermally stable with higher protein and dietary fiber levels while lower starch content. Furthermore, two drink powders (SOB-D and SHB-D) were extruded from SOB and SHB, with significantly increased resistant starch (the highest value 6.3% in SHB-D). Starch-protein complexes were detected in both SOB-D and SHB-D, inducing lower in vitro digestibility and human postprandial glycemic response than those of wheat flour steamed bun. Human Intake of SOB-D and SHB-D elevated the level and extended duration of breath H 2 , indicating stronger colonic fermentation. It identified combination of vertical stone milling and extrusion was an effective way to produce oat and highland barley functional food with low digestibility and high potential of colonic fermentation ability.

Individual differences in behaviour and gut bacteria are associated in collared peccary (Mammalia, Tayassuidae).

We tested the hypothesis that the behaviour of an individual is associated with the diversity of its gut bacteria, using the collared peccary (Pecari tajacu) as a model. In all, 24 adult male collared peccaries received either low- (n = 12) or high-fibre diet (n = 12) to induce contrasting gut fermentation profiles. They were submitted to three short-term challenges, allowing us to rate the animals in a coping-style dimension named 'calmness'. At the end of the experimental period, we collected samples of peccaries' forestomach contents to characterize bacterial diversity. We found a significant positive association between individual 'calmness' z-scores and the bacterial evenness index in gut bacteria (and a similar trend with the Simpson's diversity index), suggesting a more homogeneous bacterial community of calmer individuals. We also found a positive association between fibres digestibility and gut bacterial diversity in the peccaries' forestomach, but no effect of the dietary fibre level. Gut bacteria evenness increases with 'calmness' z-scores, suggesting a more homogeneous bacterial community of calmer individuals, compared with the more heterogeneous of the most distressed ones. Our results also suggest associations between the digestibility of ADF with the gut bacterial diversity indices and with the relative abundance of the Actinobacteria phylum. Our data showed that the hosts' individual behavioural differences are potentially aligned with gut bacterial diversity. The behaviour-microbiota link is correlated with host feed efficiency and, ultimately, may have implications for animal health and welfare of farm animals.

Faecal concentrations of ceftiofur metabolites in finisher pigs administered intramuscularly with ceftiofur.

The objective of this study was to determine the effects of dietary fibre level and source on faecal ceftiofur metabolites concentrations after intramuscular administration of therapeutic ceftiofur hydrochloride in finisher pigs. Pens of finisher pigs (n = 36), with an equal number of barrows and gilts, were randomly assigned to 1 of 3 dietary treatment groups: basal diet composed of corn grain and soy bean meal with no supplement and formulated to contain 8.7% neutral detergent fibre (NDF), supplemented with 20% distillers dried grains with solubles (a byproduct of the ethanol production from corn grain) formulated to contain 13.6% NDF, primarily insoluble fibre or supplemented with 14.5% sugar beet pulp formulated to contain 13.6% NDF. Faecal samples were collected 6–8 hr after ceftiofur injection from treated and untreated pen‐mate pigs on days 1 and 3 of the 3‐day treatment regimen. Faecal concentrations of ceftiofur metabolites, including the major metabolite, desfuroylceftiofur, were analysed by reverse‐phase high pressure liquid chromatography with ultraviolet detection. Overall, the faecal concentrations of ceftiofur metabolites did not differ significantly between the dietary treatments. The mean concentrations of metabolites tended to be lower (p = .1) on day 3 compared to day 1 of the 3‐day treatment regimen. Faecal concentrations of metabolites were not affected by the gender of the finisher pigs. The concentrations of ceftiofur metabolites in the faeces are likely reflective of the microbial activity in the hindgut. Our data suggest that the fibre level and source used in the study did not affect the faecal concentrations of ceftiofur metabolites.

The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic Dogs.

Grain-based carbohydrate sources such as rice comprise 30–50% of commercial pet foods. Some pet foods however have removed the use of grains and have instead incorporated pulses, such as peas and lentils, resulting in grain-free diets. The hypothesis was dog diets with higher levels of dietary fiber will produce a low glycemic response due to decreased rates of digestion and lowered bioavailability of all macronutrients and increased fecal bile salt excretion. This in turn was hypothesized to produce lower plasma concentrations of cysteine, methionine and taurine after 7 days of feeding each test diet in dogs. Six diets were formulated at an inclusion level of 20% available carbohydrate, using white rice flour (grain) or whole pulse flours from smooth pea, fava bean, red lentil or 2 different wrinkled pea varieties (CDC 4,140–4 or Amigold) and fed to beagles in a randomized, cross-over, blinded design. After 7 days feeding each diet, fasting blood glucose was the lowest in the lentil (3.5 ± 0.1 mmol/L) and wrinkled pea (4,140–4; 3.6 ± 0.1 mmol/L) diet periods, while peak glucose levels was lowest after feeding the lentil diet (4.4 ± 0.1 mmol/L) compared to the rice diet. Total tract apparent digestibility of all macronutrients as well as taurine differed among diets yet plasma taurine was not outside normal range. Decreased macronutrient and amino acid digestibility was associated with increasing amylose and dietary fiber content but the specific causative agent could not be determined from this study. Surprisingly, digestibility decreases were not due to increased bile salt loss in the feces since increasing dietary fiber content led to decreased fecal bile salt levels. In conclusion, although pulse-based canine diets have beneficial low glycemic properties, after only 7 days, these pulse-based diets decrease macronutrient and amino acid digestibility. This is likely related at least in part to the lower animal protein content, but on a long-term basis could put domestic dogs at risk for low taurine and dilated cardiomyopathy.

Effect of serving temperature on the nutritional quality of cereal foods

Cereal is one of the oat-based food products that contain high dietary fibre and nutritional value. One of the factors that affect the nutritional quality of the cereal during serving is the temperature of the water used for brewing. This study was carried out to evaluate the effect of serving temperature on the nutritional value of ready-to-eat cereal foods. The sample consisted of 4 types, i.e instant oat (A and B), and quick cook oat (A and B). Each sample was brewed using four different water temperatures, namely 40, 60, 80, and 100 °C. Then the nutritional content analyses were carried out included protein, fat, dietary fibre, and magnesium, also the organoleptic test with the panellist. The results showed that the treatment of the four serving temperatures resulted in levels of protein, fat, fibre, and magnesium which were significantly different, while the serving water temperature of 100 °C resulted in higher levels of dietary fibre. The sample that was most preferred by the panellists was the sample that was brewed with water with a temperature of 60 °C, while the sample that was least preferred was the sample that was brewed with water at 40 °C, both in the instant oat and quick cook oat samples. Therefore, water with a temperature of 60 °C was recommended for serving cereals.