residue was used for ash analysis by combustion in a furnace at
550 8C until a constant weight was achieved. TDF values were
recorded after subtracting protein and ash.
IDF from the same legume samples was also determined.
Triplicate samples of boiled and canned legumes were gelatinised
and treated with enzymes as above. The IDF residue was
filtered through three layers of Miracloth and washed with 95%
ethanol and acetone, dried and weighed. IDF value was obtained
after subtracting protein and ash from the weighed residue as
described above. The SDF content was determined by the
difference between TDF and IDF values.
2.4. Statistical analysis
Statistical software (Stata Statistical Software: Release 12;
College Station, TX, USA: StataCorp LP) was used to test the
significance of results at 95% confidence. Student t-test and
analysis of variance (ANOVA) tests were performed as appropriate
to analyse the effect of cooking method on fibre values. Coefficient
of variation was calculated for comparing the degree of variation
from one batch to another for the each legume type.