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

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Typescript (photocopy). / Digitized by Kansas Correctional Industries

Diets were based on steam-flaked milo and contained chopped alfalfa hay in the control diet. At the 65% concentrate level, cottonseed hulls or chopped wheat straw replaced half the alfalfa hay. At the 90% concentrate level, roughage sources were chopped alfalfa hay, cottonseed hulls, or wheat straw. Six growing steers and three mature, rumen-cannulated steers per concentrate level were used in separate Latin square experiments. Total tract digestion coefficients, particulate passage rates, liquid turnover rates, and rumination time were measured in the intact steers. In situ digestion, rumen pH, and rumen dry matter distribution were evaluated in the cannulated steers. Competition between rates of passage and digestion were used to calculate apparent extent of ruminal digestion (AED). At the 65% concentrate level, total tract digestion coefficients for the wheat straw vs alfalfa hay diet were not different, apparently due to increased milo and alfalfa hay neutral detergent fiber (NDF) digestion in the wheat straw diet. Milo and alfalfa hay AED for NDF were higher (P<.10). Dietary AED for DM, NDF, and cell solubles were highest (P<.05) for the alfalfa hay diet. Differences between diets were minimal, indicating roughage source in 90% concentrate diets does not substantially influence milo digestion or passage as it does in 65% concentrate diets.

by Cha Chi Fai. / Thesis (Ph.D.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (p. 139-154). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. Ann Arbor, MI : ProQuest Information and Learning Company, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Mode of access: World Wide Web.