New Sources of Dietary Fiber Presented at Food National Meeting

Dates, Fenugreek, Purslane and Sweet Potato Greens

You already know that oat bran is a source of dietary fiber. But, do you know that there are new sources of dietary fiber that may offer more dietary fiber content in addition to other health benefits?

In a recent meeting, held at the Institute of Food Technologists' (IFT) Annual Meeting and Food Expo in New Orleans, food and food processing research and scientists gathered to explore and discuss about new sources of dietary fiber. Dates, fenugreek, purslane and sweet potato greens are new emerging sources of dietary fiber.

As it is already known, fiber is essential to regulate appetite. It modulates blood sugar and induces a sensation of fullness (saciety). It also reduces the low-density lipoprotein (bad cholesterol) and increases the high-density lipoprotein (the good cholesterol). Regarding food processing fiber has significant effects such as food and texture stabilization and it has a fat replacement function.

In the meeting held here in New Orleans, a Canadian company, Emerald Seed Products, presented fenugreek as a new potential source of dietary fiber. Fenugreek is a semi-arid crop frequently. The fenugreek seed is commonly called methi and is used in Indian cuisine. Fenugreek seeds are a rich source of the polysaccharide galactomannan (soluble fiber).

Isameldin Hashim, Ph.D, from the United Arab Emirates, presented dates as having positive impact in the increase of dietary fiber consumption in that country. Additionally, Hashim also said that the fruit's fiber is having a favorable role in baked goods and that fiber intake is encouraged thru baked goods. Ten to 30 percent flour replacement with dates have made breads, cookies and muffins more healthy and tastier.