Perspectives in dietary fiber in human nutrition

Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds

We investigated certain properties of starch in raw and in heat-treated samples of quinoa, properties that are of importance to the nutritional quality of an infant food currently being developed. Scanning electron microscopy of the starch in raw seeds showed polygonal granules (0.6 to 2.0 microns diameter) to be present both singly and as spherical aggregates. Thermograms (DSC) of the flours showed one transition phase for gelatinisation of the starch and another for the amylose-lipid complex. The gelatinisation temperature of the starch was 67 degrees C. Cooked samples manifested the highest degree of gelatinisation (97%), followed by the drum-dried (96%) and autoclaved (27%) samples. Separation of the starch on a SEPHAROSE CL-2B column showed the quinoa starch to be affected by the heat treatment, manifesting changes in the degree and extent of degradation. The amylograph viscosity of the quinoa flour showed no distinct peak for pasting, but the viscosity remained constant after gelatinisation. Cooking and autoclaving modified the viscosity of the paste. The drum-dried sample manifested a higher initial viscosity at 25 degrees C. The in vitro digestibility of raw quinoa starch determined by incubation for 60 min with alpha-amylase was 22%, while that of autoclaved, cooked and drum-dried samples was 32%, 45% and 73%, respectively. Saponins did not affect the digestibility of the starch, though they tended to increase the amylograph viscosity. The total dietary fibre content in the cooked sample (11.0%) was significantly lower than that in the autoclaved (13.2%), drum-dried (13.3%) or raw samples (13.3%), while the insoluble dietary fibre fraction in the samples did not change with heat treatment. However, as compared with that of raw quinoa, the soluble dietary fibre fraction was reduced significantly both by cooking (0.9%) and by autoclaving (1.0%).

A comparison between the nutritive value of short-cutting cycle, high temperature-dried alfalfa and timothy hay for horses

The objective was to evaluate the nutritive value of short-cutting cycle, high temperature-dried (SCCHTD) alfalfa compared to timothy hay. This was achieved by carrying out 4 x 4 Latin Square digestibility trial using 4 Thoroughbred (one three-quarter Thoroughbred) horses (mean liveweight, 531 kg). The four dietary treatments were 0AA (timothy hay only), 33AA (0.33 alfalfa: 0.67 timothy hay), 67AA (0.67 alfalfa: 0.33 timothy hay) and 100AA (alfalfa only). Digestibility data were obtained by using acid-insoluble ash to estimate apparent digestibility coefficients of nutrients. Rate of passage of the feedstuff was determined using chromium-mordanted hay. Plasma triglyceride and cholesterol concentrations were estimated. The digestibilities of organic matter (0.63), energy (0.57) and crude protein (0.74) of the alfalfa were significantly (P less than 0.001) higher than those for the hay (0.45, 0.43 and 0.36 respectively). The fibre components of alfalfa and hay were digested to the same extent but the ether extract of alfalfa was less well digested. Alfalfa saponins had no consistently significant effects on plasma cholesterol and triglyceride values but may contribute to the negative digestibility of alfalfa ether extract. We conclude that SCCHTD alfalfa is of much higher nutritive value than timothy hay when fed to Thoroughbred horses.