Total, insoluble and soluble dietary fiber contents of selected Kuwaiti composite dishes

Abstract

Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of 37 composite dishes commonly consumed in the State of Kuwait were determined by the AOAC enzymatic–gravimetric method of Prosky et al. Levels (g/100 g) of SDF ranged over 0.3–0.5 in fish-based dishes, 0.3–2.6 in meat-based dishes, 0.1–1.4 in rice dishes, 3.2–4.6 in vegetable dishes, 0.3–0.7 in soup dishes, 0 in dairy dishes, 0.7–0.8 in sandwiches, and 0.1–5.0 in sweet dishes. IDF levels ranged over 1.1–1.8 in fish-based, 0.9–3.2 in meat-based, 0.6–2.7 in rice, 2.1–4.0 in vegetables, 0.6–3.4 in soup, 0 in dairy, 0.2–0.3 in sandwiches, and 0.2-11.6 in sweets. TDF values ranged over 1.4–2.3 in fish-based, 1.2–3.7 in meat-based, 0.3–4.1 in rice, 3.2-4.6 in vegetables, 0.9–3.8 in soup, 0 in dairy, 0.7–0.8 in sandwiches and 0.3–15.4 in sweets. This work attempts to provide new data on TDF, IDF and SDF of selected commonly consumed Kuwaiti composite dishes.

Keywords::

• Total dietary fiber
• insoluble dietary fiber
• soluble dietary fiber
• composite dishes

Declarations of interest: The authors report no conflict of interests, and disclose their relationship with Kuwait Institute for Scientific Research (KISR) to which this article, based on a research work funded by and accomplished at KISR; was sent.