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Soluble and Insoluble Fiber in Some Amazonian Fruits with Low Energy Density

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Fruits are unarguably one of the main sources of dietary fiber, but are regional Amazonian fruits sources of dietary fiber? The objective of the present study was to assess the nutritional characteristics and fiber contents of fresh fruits with low energy density. The study fruits wereabiu, bacuri, carambola, ingá-cipó, mapati, and taperebá acquired from the National Institute for Amazonian Research (INPA) and collected along kilometers 08 and 60 of highway BR174, AM-Brasil. Ash, protein, lipid, carbohydrate, energy and fiber contents were determined three times. The six fruits have very small and significantly different protein contents (p < 0.05). Taperebá and mapati presented the highest (4.65 g) and lowest (0.84 g) fiber contents, respectively. Except for abiu (0.49 g), the low lipid contents of the study fruits confirmed their low energy density. The soluble fiber content of the fruits was generally low, being highest in taperebá (1.51 g). The insoluble fiber fraction prevailed in all six study fruits, with taperebá and mapati presenting the highest (3.14 g) and lowest (0.65 g) insoluble fiber contents, respectively. The dietary fiber contents show that the study fruits can contribute to the composition of diets with appropriate dietary fiber contents and low energy densities.
Cite this paper
Aguiar, J. and Souza, F. (2014) Soluble and Insoluble Fiber in Some Amazonian Fruits with Low Energy Density. Food and Nutrition Sciences, 5, 1415-1419. doi: 10.4236/fns.2014.514154. 
 

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