This study investigated the effect of cooking on the neutral detergent fiber (NDF) content of cauliflower and carrots. For each replication the vegetable was divided in half to serve as its own control. One half was used raw and the other half was cooked in 60 ml of distilled water for 7 to 8 minutes. Internal temperature of the cooked samples verified a uniform cooking process. Moisture and NDF were determined in both raw and cooked samples. A texture reading, determined by shear force, was also done on the cooked samples. The resulting NDF residues from the raw and cooked samples were used to compare water-absorbing capacity and ash content. In terms of 100 g dry weight, NDF decreased in cooked cauliflower from 19.13 to 17.22 g (p< 0.05) and increased in cooked carrots from 9.47 to 10.54 g (p<0.05). The exact opposite was observed for water-absorbing capacity. It increased in cooked cauliflower and decreased in cooked carrots. Ash content showed large variations but a general increase in both vegetables after cooking. No positive relationship was found between texture and NDF in the cooked vegetables. These observations confirm the complex nature of dietary fiber. Results suggest that although cooking affected the NDF in selected vegetables, the quantity of the change was not large enough to alter dietary fiber's physiological effect in the body. / Graduation date: 1981

Absorption of iron from foods has been reported to be inhibited by various factors including some diet components. Fiber from different sources has been observed to bind ferrous iron. This may be the reason for iron deficiencies observed in populations that consume diets high in non-digestible materials. The effect of different levels of fiber from corn tortillas and cooked beans on iron availability in the rat was studied. Iron-depleted rats were fed test diets containing different levels of iron and fiber and the diets were tested for their hemoglobin repletion ability. Estimation of the neutral detergent fiber (NDF) in corn tortillas and cooked beans and the soluble and ionizable iron in the test foods and diets were also determined. Corn tortillas contained 6.53% NDF. Raw beans contained 5.80% NDF and increase to 15.75% upon cooking. In cooked beans, 60.16% of the total iron is in the insoluble form while only 20.3% of the total iron in corn tortillas is insoluble. The mean relative biological value (RBV) for the test diets was 55.0 ± 19.0% with values ranging,from 40.41 ± 12.50% to 64.34 ± 11.10% compared to that of ferrous sulfate (100% available). Fiber or iron level had no significant effect on iron availability, however, a ratio of 1.78 of corn tortilla to cooked beans showed the highest degree of iron availability. Percent efficiency of the test diets to incorporate iron into hemoglobin ranged from 11.70 ± 1.4% for a diet containing 25 ppm iron and 15% NDF to 25.61 ± 6.10% for 35 ppm iron, 10% NDF diet. The control diet containing 30 ppm ferrous sulfate had a 43.0 ± 8.7% efficiency. Percent efficiency seems to show less variability in the determination of iron availability from foods than RBV. A significant correlation (p < 0.01) between soluble iron at pH 1.35 in vitro and percent efficiency was observed. This method could be used to predict iron availability for different foods. / Graduation date: 1982

Call number: LD2668 .T4 1979 G46 / Master of Science

Typescript (photocopy). / Digitized by Kansas Correctional Industries

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Graduation date: 1994

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Genetic improvement of timothy digestibility by breeding requires an effective and reliable selection procedure. The general objective of this study was to evaluate the concentrations of four fiber components (neutral detergent fiber, acid detergent fiber, acid detergent lignin, hemicellulose, and cellulose) and four ratios involving these concentrations (acid detergent lignin over hemicellulose, acid detergent lignin over cellulose, acid detergent lignin over the sum of hemicellulose and cellulose and hemicellulose over cellulose) as selection criteria to improve timothy digestibility without affecting plant biomass. Selected genotypes and populations derived from them were evaluated in a field experiment. Significant variability was observed among genotypes for all nine traits. Divergent phenotypic selection for seven of the traits (all except hemicellulose and hemicellulose over cellulose) produced groups of genotypes that consistently differed for the trait used as the selection criterion. Selection criteria that involved acid detergent lignin were the most effective in identifying genotypes with consistent differences in in vitro true digestibility. Genotypes selected for high or low values of each criterion were intercrossed to produce progeny populations. Five of the nine pairs of divergent populations were consistently different for the trait used as the selection criterion. Selection for acid detergent lignin over cellulose was the most effective in producing populations with consistent differences (22 to 32 g kg-1 DM) in in vitro true digestibility, with reduced values of this ratio associated with increased digestibility. This was mainly due to a reduction of the concentrations of lignin and neutral detergent fiber, particularly in the stem fraction, resulting in greater stem digestibility. Among the criteria examined here, the ratio of acid detergent lignin over cellulose therefore seems to be the most promising for phenotypic

No description available.

No description available.