The analysis of the sensitivity of the total dietary fiber, water-insoluble dietary fiber, and water-soluble dietary fiber content to the ecological factors of each variety of grain by a fiber measurement instrument showed that the dietary fiber content of eight sweet buckwheat varieties and the altitude and growth period of the cultivation site The correlation of the isothermal temperatures did not reach a significant level, but the correlation between dietary fiber content and ecological factors of different varieties was different.
The change in dietary fiber content determined by the fiber gauge between barley grain varieties was 24.8% to 26.3%, and the variation between the experimental sites was 24.9% to 26.7%. Comparing with daily food crops, it was found that the dietary fiber content of sweet wolfberry in this experiment was relatively abundant, ranging from 13.9% to 28.32%, which was higher than that of main grain crops such as rice and wheat. Soluble fiber, that is, water-soluble dietary fiber should account for more than 10% of the total dietary fiber content is more appropriate dietary fiber composition.
The fiber tester test results showed that the ratio of water-soluble dietary fiber to the total dietary fiber was higher than 10% in the seeds of 8 sweet buckwheat grown in different places. The content of dietary fiber in rice was found to be 0.7%; Niu Lei et al. used black wheat as the test material and found that the total dietary fiber content was 4.6%, which was 2 to 3 times that of ordinary light-colored wheat; Hushan Lan et al. Dietary fiber results were between 9.48% and 15.05%.
The coefficient of variation of the location was between 23.40% and 62.19%, and the coefficient of variation was large. The fiber tester above experiments implied that the water-soluble dietary fiber content of grains may be greatly affected by differences in other factors such as sweet sorghum varieties. Combining the rich functional components of sweet buckwheat and the widespread distribution of sweet buckwheat, it is believed that sweet wolfberry can be processed and promoted as a raw material for health foods.
The change in dietary fiber content determined by the fiber gauge between barley grain varieties was 24.8% to 26.3%, and the variation between the experimental sites was 24.9% to 26.7%. Comparing with daily food crops, it was found that the dietary fiber content of sweet wolfberry in this experiment was relatively abundant, ranging from 13.9% to 28.32%, which was higher than that of main grain crops such as rice and wheat. Soluble fiber, that is, water-soluble dietary fiber should account for more than 10% of the total dietary fiber content is more appropriate dietary fiber composition.
The fiber tester test results showed that the ratio of water-soluble dietary fiber to the total dietary fiber was higher than 10% in the seeds of 8 sweet buckwheat grown in different places. The content of dietary fiber in rice was found to be 0.7%; Niu Lei et al. used black wheat as the test material and found that the total dietary fiber content was 4.6%, which was 2 to 3 times that of ordinary light-colored wheat; Hushan Lan et al. Dietary fiber results were between 9.48% and 15.05%.
The coefficient of variation of the location was between 23.40% and 62.19%, and the coefficient of variation was large. The fiber tester above experiments implied that the water-soluble dietary fiber content of grains may be greatly affected by differences in other factors such as sweet sorghum varieties. Combining the rich functional components of sweet buckwheat and the widespread distribution of sweet buckwheat, it is believed that sweet wolfberry can be processed and promoted as a raw material for health foods.
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