TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Table of Contents – – – – – – – vi
CHAPTER ONE
INTRODUCTION – – – – – – 1
CHAPTER TWO
2.1 CONCEPT OF DIETARY FIBRE – – – 4
2.2 Physiochemical Properies – – – – 6
2.3 Types and Sources of Fibre – – – – 9
2.3.1 Soluble Fibre – – – – – – 9
2.3.2 Insoluble Fibre – – – – – – 11
2.4 Classification of Fibre – – – – – 13
2.5 Fibre contents in foods – – – – – 17
2.6 Fibre as Supplement – – – – – 18
2.7 Dietary recommendation of fibre – – – 20
2.8 Effect of abnormal fibre intake – – – – 22
2.8.1 Effects on High intake of fibre – – – – 22
2.8.2 Effect of low intake of fibre – – – – 26
CHAPTER THREE
IMPORTANCE OF FIBRE – – – – – 28
3.1 Importance in Gut Motility – – – – 28
3.2 Fascilitation of Body weight and
abnominal Adiposity – – – – – 29
3.3 Effect on Insulin Sensitivity and Metabolic Health – 30
3.4 Control of Gut Microflora and metabolites – – 31
3.5 Reduction of Chronic Inflammation – – – 33
3.6 Regulation of Cardiovascular Disease – – 34
CHAPTER FOUR
SUMMARY, CONCLUSION AND REFERENCES – 36
4.1 Summary – – – – – – – 36
4.2 Conclusion – – – – – – – 37
References
CHAPTER ONE
INTRODUCTION
The term dietary fibre has a long history. It is said to be plant components that are not broken down by human digestive enzymes (BNF, 2018). Botanists define fibre as a part of the plant organs, chemical analysts as a group of chemical compounds. Dietary fibre consists of remnants ofplant cells resistant to hydrolysis (digestion) by the alimentary enzymes of man, whose componentsare hemicellulose, cellulose, lignin, oligosaccharides, pectins, gums and waxes.
Dietary fibres can act by changing the natura of the contents of the gastrointestinal tract by changing how other nutrients and chemicals are absorbed (Eastwood et al., 2005).Dietary fibre, although not always defined as such, has been consumed for centuries and is recognized for having health benefits. Soluble and insoluble fibres make up the two basic categories of dietary fibre. Cellulose, hemicellulose and lignin- are not soluble in water whereas pectins, gums and mucilages- become gummy in water.
