Comparison of nutritional and dietary fiber composition of
commonly consumed cereals and legumes
Ammara Yasmeen, Tehseen Yaseen, M. Faisal, Saima Nazir, Shumaila Usman,
Zahida Nasreen and Sakhawat Ali
Abstract:
Cereals and legumes are major constituent of food pyramid providing essential nutrients
like protein, mineral and fiber. So there is need to increase the use of pulses and legumes
to overcome the protein deficiency especially in poorly populated areas. By considering
this fact in this study proximate content and dietary fiber composition of locally available
cereal (wheat, Maize, Oat and Barley) and the legumes (mash beans, lentils, mung beans
and chick pea) were evaluated. In cereal samples, crude protein in all cereals was found
in the range 8.75-10.93% but in legumes this range significantly higher i-e (19.91-22.06).
Whereas crude fiber analysis in cereal samples showed values lies in 1.89-10.6 but in
legume samples ranged between 2.64 to 4.41. Many of the health benefits of cereals and
legumes are due in part of dietary fiber constituent. Dietary fiber is instrumental in
lowering the blood cholesterol level. Total dietary fiber was higher in oat and barley 19.0
and 18.34 respectively than remaining. Whereas total dietary fiber contents in selected
legumes ranged between 18.00 (chick pea) to 24.93(mung bean).
Key Words: Chemical composition, Cereals, dietary fiber, Legumes and human nutrition
Introduction
The cereal grains, such as wheat, rice, sorghum and maize, and the food legumes
which include a wide variety of beans, provide more than 70% of the calories and protein
for the majority of the poor people in the developing world. Consequently, increased food
production means first an increase in these staple crops. In the nutritional point of view,
legumes are of particular interest for the reason that they contain high amounts of protein
(18-32%) and addition to provide a source of essential amino acids and bioactive
peptides. Pulse proteins possess functional properties such as fat binding, water holding,
foaming and gelation that boost up their potential use in wide variety of foods (Boye et
al., 2010).
Cereals are the most important staple food being the major sources of
carbohydrates. Compositionally cereals consist of 12-14% water, 65-75% carbohydrates,
2-6% lipids and 7-12% proteins on dry weight basis. In their natural form whole grain
cereals are also significant contributor of vitamins, minerals like manganese, zinc, iron,
copper and magnesium. (Dada and Muller, 1970).
Legumes are vital source of dietary protein for large sector of the world’s
population. The consumption is predominant in countries where utilization of animal
protein is limited owing to poverty, non-availability, religious or cultural lifestyles (Boye
et al., 2010). Legumes are high in protein and complex hydrocarbons along with presence
of appreciable quantities of bioactive ingredients and minerals (Anderson and Major,
2002). Moreover, legumes possess phytochemicals of interests including antioxidants,
phytosterols and bioactive carbohydrates (Amarowicz and Pegg, 2008).
Mung bean, along with chickpea and pigeon pea, is a major legume crop that
supplements the largely cereal-based diets of the Asian people. Cereals are deficient in
the amino acid lysine, which legumes can provide, legumes are low in sulfur-rich amino
acids, which cereals can provide. When consumed together, cereals and legumes
contribute significantly to a healthy and balanced diet. High in protein and easy to digest,
mung bean consumed in combination with cereals can thus significantly increase the
quality of protein in a meal (Saltzman et al., 2001).
Cereal based foods when consumed as in bulk form, their contribution to human
nutrition and health should be considered cumulative, immediate and significant.
Biologically active constituents of cereals that promote beneficial physiological effects
are dietary fiber, starch and polyphenols. Dietary fiber (DF) may protect against
cardiovascular diseases such as diabetes, obesity, colon cancer and other diverticular
diseases (McPherson, 1992).
The importance of food fibers has led to the development of a large and potential
market for fiber-rich products and ingredients and in recent years, there is a trend to find
new sources of dietary fiber that can be used as food components (Chau and Huang,
2003). Whole grains contain many bioactive components that might be responsible for
their protective effect, including fiber, resistant starch, and oligosaccharides, as well as
vitamins, minerals, phytate, phytoestrogens, and phytosterols. Refined grains are the
counterpart to whole grains, although some evidence shows that intake of refined grains
is linked with a risk of cancer. Legumes are second to cereals as important sources of
dietary fiber (DF), protein and starch. Compared to cereal grains, legumes overall are a
very good source of dietary fiber. Dietary fiber includes resistant starch, non-starch
polysaccharide (cellulose, hemi cellulose, pectin, gums and B-glucans), non-digestible
oligosaccharides and lignin (Slavin, 2003).
Cereals contain relatively little protein compared to legume seeds, with an average
of about 10-12% dry wt. In addition to their nutritional importance, cereal seed proteins
also influence the utilization of the grain in food processing. This is particularly
important in wheat, which is largely consumed by humans after processing into bread and
other forms. It is not surprising, therefore, that cereal seed proteins have been a major
topic of research for many years, with the aim to understand their structures, control of
synthesis and role in grain utilization (FAO, 1999).
The interest for possible health benefits of regular DF consumption was
stimulated by epidemiological studies, which linked a lack of DF to constipation,
diverticulitis, cancer of the large bowel, as well as the risk of obesity, cardiovascular
disease and type 2diabetes. Occurrence of these chronic disorders particularly prevalent
in Western and developed countries with such refined foods and animal based products.
Thus they represent a substantial share of the total food intake and in which the intake of
DF is consequently rather low (Burkitt & Trowell, 1986).
The recent large epidemiological study of Willett and collaborators (Liu et al.,
1999) concluded that high fiber intake, particularly from cereal sources, could reduce the
risk of CHD among women. Cereal-fiber consumption is also inversely correlated with
risk of type 2 diabetes (non-insulin-dependent diabetes mellitus) in men and women
(Salmeron et al., 1997) Several results also support a protective role for whole grain and
also for cereal fiber in the development of insulin resistance and/or type 2 diabetes
(Salmeron et al., 1997) Whole grains seem to be protective against cancer, especially
gastrointestinal cancers such as gastric and colonic cancer, and hormone-dependent
cancers including breast and prostate (Slavin, 2000).
These observations stimulated to focus on the study of dietary fiber composition of
various cereals and legumes which may provide a wide range of dietary fiber to human
nutrition. On the basis of recent evidences related to whole cereal grains and legume
beans this study aims at to determine nutritional value and dietary fiber composition of
selected cereals (wheat, Maize, Oat and Barley) and the legumes (mash beans, lentils,
mung beans and chick peas). It is hoped that effort will contribute to aware public about
importance of consuming cereals and legumes in daily diet pyramid.
Material and Methods
Procurement of raw material
Materials including various cereals are wheat, Maize, Oat and Barley and the legumes are
mash beans, lentils, mung beans and chick peas were purchased from local market of
Lahore, Pakistan. All cereals and legumes were ground to a fine powder.
Proximate composition
Nutritional analysis in proximate of raw material was examined and expressed on dry
matter basis according to methods described in AOAC 2012.
Fiber analysis
Total dietary fiber was determined by the slight modification of enzymatic-gravimetric
method of Van Soest et al. (1991). The method of Van Soest and Wine (1967) was used
to determine NDF, ADF, cellulose and lignin.
Hemi cellulose % =Neutral Detergent Fiber (NDF) - Acid Detergent Fiber (ADF)
Results
Cereal (wheat, Maize, Oat and Barley) and legumes (mash beans, lentils, mung beans and
chick peas) selected in present study are mostly consumed in Pakistan. Nutritional
composition of all cereals as proximate analysis is shown in table 1.
The variation in range of moisture content (6.03-10.63) of all cereal is due to
environmental conditions or due to processing conditions after production of all these.
Protein and crude fiber contents are higher in oat 10.93 and 10.60 respectively as
compared to other cereal. Ash contents of certain cereals observed to be in range of 1.433.64% depending upon the mineral concentration of each cereal. Higher fat contents were
observed in maize (4.34%) as compared to other selected cereals.
Though nutritional composition of particular legumes as proximate analysis for study is
presented in table 2. As similar to cereals disparity in moisture %age (8.59-10.12) is due
to post harvest handling and storage of legumes. Whereas ash contents of selected
legumes lie in range of 2.35-3.83% with insignificant dissimilarity. Higher fat contents
4.00% in chickpea and lower fat content value 1.10% in mash beans perceived. Protein
content ranged between 19.91% in lentil to 22.06% in mung bean. Crude fiber value was
greater in chickpea 4.41% and lesser 2.64% in mung bean.
The results on the total dietary fiber (TDF) content of selected cereal grain are presented
in Table 3. Total dietary fiber of selected cereal grains varied from 15.65% (wheat) to
19.00% (oat). So oat is advanced in TDF followed by maize, barley and wheat.
Constituents of insoluble dietary fiber also showed in table 3. Oat was observed to be rich
in lignin and cellulose. Whereas maize is lower in lignin and cellulose. Barley contains
9.02% hemicellulose which is greater value than oat (9.00%), maize (8.15%) and wheat
(7.90%).
Total dietary fiber and constituents of nominated legumes is shown in table 4. The results
of total dietary fiber revealed that mung bean rich in TDF (24.93%) than lentil, mash
bean and chick pea. High percentage of cellulose (6.30) and hemicellulose (14.16) was
observed to be in lentil. Lignin contents was observed to be higher in mash bean (1.67%)
and lower in chick pea (0.80 %)
Discussion
Execution of nutritional and dietary fiber composition of selected cereal and legumes in
this study is important to aware common people about their significance to improve
healthy food guide pyramid. Results of moisture contents of selected cereals in present
study(6.03-10.63) is similar to the values obtained (7.19-10.97) by Kaur J et al., 2014.
Maximium ash contents recorded in Oat (3.62) which is slightly more than observed by
Souci et al., 2008. Protein contents are one of the major nutrients in cereals because most
of required proteins for body development gained by cereals. So in present study values
of protein lie in the insignificant variations i-e (8.75-10.93) which is similar to studied by
Belitz et al., 2009. The differences are due to soil conditioning by nitrogen fertilizer and
other environmental effects. Fat and fiber values in cereals of present study resembles to
the values estimated by Ridhi Kataria 2014. As wheat, oat and barley concerned fat and
fiber values calculated in present study similar to the contents reported by R. S.
Tommervik and Waldern (1968) with some differences which are due to area of
harvesting crop or sample preparation and processing methods. Nutritional composition
of chickpea and lentil as found in current study fairly agrees to that of Perez-Hidalgo et
al 1997. Percentage value of moisture, fat, ash and protein of mung bean investigated in
present study appear to be closer to the contents examined by Habibullah et al 2007.
Nutritional analysis results of mash bean except moisture content value resembles to the
values calculated by ammara et al 2015. Percentage value of moisture contents found to
be somewhat higher than the finding of ammara et al 2015.
In present study reported results of total dietary fiber of some cereal and legumes is
similar to the study described by Azizah and Zainon 1997. Lignin is most active
components of the cell wall, which helps in exchanging with other dietary nutrients. In
present study it was observed that wheat contain higher lignin contents (3.70%) than oat
and barley in descending order. These results are in agreement of studies by Karin
Petersson 2012. In view of the results of cellulose of selected cereals indicated that oat is
higher in cellulose contents comparative to other which resembles to vergas et al., 2012.
The concentration of total dietary fiber in legume beans is more or less equal to the
values examined by
As resulted values of lignin, cellulose hemicellulose contents of
selected legumes (mung bean, mash bean, chickpea and lentil) are concerned, these
findings are much concordant with findings of Perez-Hidalgo et al 1997.
Conclusion:
A thorough proximate composition analysis of cereals and legumes revealed minor
differences in their macronutrient values. Study of nutritional value of cereal and legumes
emphasizes the same health benefits provided as important food constituents. Nutritional
analysis is helpful not only for common people but also for industry to use in value added
products to as macronutrient efficiency. It is concluded that Cereals and legumes provide a
significant level of dietary fiber including soluble and insoluble. It is revealed that dietary
fiber rather soluble or insoluble varies not only between cereals and legumes but also
among each food group. More studies needed to evaluate remaining cereals and legumes
for dietary fiber values on the basis of solubility and digestibility so can be used
procurement against cardiac and other diseases.
Table 1:
Proximate analysis of selected cereal
SNO
Contents
Wheat
Maize
Barley
1
Ash
1.69±0.297
1.43±0.152
2.72±0.266
3.64±0.014
2
Fat
2.13±0.134
4.34±0.077
2.38±0.049
3.71±0.098
3
Moisture
8.59±0.042
10.63±0.304
7.12±0.007
6.03±0.169
4
Protein
10.2±0.565
8.82±0.820
8.75±0.495
10.93±0.438
5
Crude
fiber
1.89±0.092
2.55±0.212
5.2±0.424
10.6±0.424
Table 2:
SN
O
Oat
Proximate analysis of selected Legumes
Content
s
Mung beans
Mash
beans
Chick peas
Lentils
1
Ash
3.42±0.113
3.83±0.056
3.25±0.042
2.35±0.077
2
Fat
1.2±0.127
1.10±0.064
4±0.085
2.165±0.09
2
3
Moisture
8.59±0.042
9.63±0.304
9.03±0.169
10.12±0.00
7
4
Protein
22.065±0.92
6
20.09±0.25
4
20.41±0.12
7
19.91±0.14
1
5
Crude
fiber
2.64±0.452
4.2±0.565
4.41±0.297
3.2±0.141
Table 3:
Dietary fiber compositional analysis of selected Cereals
SNO
Contents
Wheat
Maize
Barley
Oat
1
Lignin
(%)
3.70±0.028
4.30±0.014
2.65±0.106
3.10±0.608
2
Cellulose
4±0.424
3.55±0.954
3.45±0.353
6.68±0.262
3
Hemi
cellulose
7.9±0.424
8.15±0.494
9.02±0.254
9.0±0.283
4
TDF
15.65±1.061
18.34±1.782
16.25±1.732
19.0±0.989
Table 4:
Dietary fiber compositional analysis of selected Legumes
SNO
Contents
Mung beans
Mash beans
Chick peas
Lentils
1
Lignin
1.6±0.141
1.675±0.035
0.805±0.049
1.49±0.071
2
Cellulose
5.85±0.919
5.05±0.353
5.95±1.06
6.3±0.565
3
Hemi
cellulose
14.05±0.361
12.75±0.926
10.04±0.262
14.16±0.367
4
TDF
24.93±0.396
23.125±1.676
18±0.565
24.15±0.495
Acknowledgements:
The authors would like to thank the Food and Biotechnology Research Centre, Pakistan Council
of Scientific & Research for granting permission to carry out this study and providing the
facilities and materials to conduct the research.
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