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United States Department of Agriculture

Agricultural Research Service

Research Project: THE ADVANCEMENT OF SPECTROSCOPIC SENSORS/CHEMOMETRIC ANALYSIS/BIOBASED PRODUCTS FOR QUALITY ASSESSMENT OF FIBER, GRAIN, AND FOOD COMMODITIES

Location: Quality and Safety Assessment Research Unit

Title: GENETIC VARIATION IN TOTAL AND SOLUBLE DIETARY FIBER AMONG CYAMOPSIS TETRAGONOLOBA (L.) TAUB. GENOTYPES

Authors
item Kays, Sandra
item MORRIS, JOHN
item Kim, Yookyung

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 10, 2006
Publication Date: August 18, 2006
Citation: Kays, S.E., Morris, J.B., Kim, Y. 2006. Genetic variation in total and soluble dietary fiber among cyamopsis tetragonoloba (L.) taub. genotypes. Journal of Food Quality. 29(4):383-392.

Interpretive Summary: Guar, Cyamopsis tetragonoloba (L.) Taub., or cluster bean, is a member of the leguminosae (Fabaceae) family and is economically the most important of the five species in the genus. The guar plant has soil enriching properties and the crop is often used for cattle feed and as a vegetable, however, the major use of the crop is for the gum extracted from the seeds. Guar gum or guaran is used as an emulsifier, thickener and stabilizer in a wide range of foods and is part of the total dietary fiber content of the seed. This study examined the genetic variation in total and soluble dietary fiber in the seeds of guar. It was found that both total dietary fiber and soluble dietary fiber in the seed display significant genetic variation and that total dietary fiber content is inversely related to protein content. Differences in total and soluble dietary fiber indicate that sufficient variation exists in these characteristics to allow enhancement via plant breeding. This would allow development of superior new cultivars of guar that yield higher amounts of soluble fiber (gum), for use in foods as stabilizers, emulsifiers, and thickeners and to provide excellent sources of soluble and insoluble fiber for use as additives in processing of low-calorie, high fiber food products.

Technical Abstract: The endosperm of the guar seed is the source of a soluble hydrophilic polysaccharide gum that is used as an emulsifier, thickener and stabilizer in a wide range of foods and is part of the total dietary fiber of the seed. This study examined the genetic variation in total and soluble dietary fiber in the seeds of guar, Cyamopsis tetragonoloba (L.) Taub. It was found that both total dietary fiber and soluble dietary fiber in the seed displayed significant genotypic variability and that total dietary fiber content is inversely related to protein content. Differences in total and soluble dietary fiber indicate that sufficient variation exists in these traits to allow enhancement via plant breeding. A selection of plant traits was also assessed for variation, as were seed protein, lipid, ash and dry matter content.

Last Modified: 8/27/2014
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