Analysis of available corbohydrate fractions from Indian foods by using a modified aoac total dietary fiber method

The carbohydrate content of foods has long been derived by “difference”, rather than analyzed directly. The aim of the present study is to estimate the sugars and starch that are digestible in the human gastrointestinal tract by using enzymes that mimic the human system under laboratory conditions by using a modified AOAC total dietary fiber method in foods. Among the foods analyzed, the rice varieties were resulted in the total soluble sugars, ranging from 5.65% to 9.54%, vegetables 0.05% to 4.34% and the legumes from 0.46% to1.01%. Soluble starches in rice samples ranged from 09.03% to 16.87%, in vegetables from 0.18% to 1.06% and in legumes from 26.44% to 32.44%. Insoluble starches in rice samples were observed to be bracketed in between 55.07% to 59.08%, where as in vegetables from 0.38% to 4.15% and legumes 14.66 to 20.23. Concluding our observation, the total amount of starches and total sugars in rice fell in between 74.01% to 80.02%, in vegetables from 1.24% to 8.24%, and in legumes from 42.16% to 48.11. This analytical method can be used for routine analysis of all kinds of foods to generate their content of digestible starches and sugars.