Description

Product Description

Vegetables and derived products are made up of substances belonging to different categories
Carbohydrates, proteins, fats, mineral salts
A non-digestible component consisting of polymers (lignin, cellulose, hemicellulose, pectin) called “fiber”
Nutritional importance for analysis
Too much fiber can cause digestive problems
Low fiber intake creates irregularities in the functioning of the digestive tract
Authorities of almost all countries require manufacturers of food & feed products to declare the fiber content as part of the nutritional table

Weende Method
The oldest analytical procedure still in use today, in which fiber concentration is measured as crude fiber (CF)
Neutral Detergent Fiber (NDF) Method
A method developed by Van Soest, being now the most common measure of fiber used for animal feed analysis