植物性不消化残渣に関する臨牀的研究 : 第1篇 各種食品内植物性不消化残渣に関する研究
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概要
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The present author investigated the Physiological effects of the indigestible residues fraction of foods (lignin, cellulose and hemicellulose) on the nutrition of children. First, the author estimated the amount of crude fiber in foods. Each fraction of the crude fiber was estimated by the methods of Williams, Olmsted and Somogyi. The results were summarized as follows. (1) The total amounts (per cent) of the crude fiber in each food were: 3.48 for bean-flour, 3.59 for polished rice, 4.74 for white bread, 9.44 for soybean flour, 10.76 for wheat flour, 14.82 for agar-agar flour, 22.08 for bran, 32.92 for dried potato and 46.14 for dried carrot. (2) The amounts (per cent) of lignin in each food were: 1.39 for bean flour, 1.05 for polished rice, 0.16 for white bread, 2.0 .for soy-bean flour, 3.0. for wheat flour, 2.0 for agar-agar flour, 3.22 for bran, 2.64 for dried potato and 9.64 for dried carrot. (3) The amounts (percent) of cellulose in each food were 1.18 for bean flour, 1.21 for cleaned rice, 2.16 for white bread, 4.49 for soy-bean flour, 2.94 for wheat flour, 5.18 for agar-agar flour, 6.35 for bran, 16.2 for dried potato and 15.3 for dried carrot. (4) The amount (percent) of hemicellulose in each food were 0.91 for bean flour, 1.33 for cleaned rice, 2.42 for white bread, 2.95 for soy-bean flour, 4.82 for wheat flour, 7.64 for agar-agar flour, 12.51 for bran, 14.08 for dried potato and 21.21 for dried carrot. From the above results, commonly in foods which were considered as well digestible foods, the amounts of the vegetable indigestible residues (lignin, cellulose and hemicellulose) were less than indigestible foods.
- 千葉大学の論文
- 1956-05-28