Investigation of factors that affect the solubility of dietary fiber, as nonstarch polysaccharides, in seed tissues of mung bean (Vigna radiata) and black gram (Vigna mungo)

The dietary fiber content of mung bean, as component seed tissues and as the raw and extrusion cooked flour, and of black gram flour has been measured, as nonstarch polysaccharides (NSP), using two methods of fiber analysis. Changes in the distribution of NSP between soluble and insoluble fiber have been used as an indicator of the effect of cooking on the extent of degradation of fiber NSP. The fiber content of mung bean flour and black gram flour was 12.2% and 14.2%, respectively. The soluble NSP from mung bean flour (0.5%) was rich in intracellular, mannose-containing, glycoproteins while the insoluble NSP (11.6%) fraction contained much arabinare-rich pectic polysaccharide, xylose-containing polysaccharides, and cellulare