History Of Dietary Fiber

INTRODUCTION
The term dietary fiber was first used by an Australian scientist, Eben Hipsley, in 1951 to describe lignin, cellulose, and hemicelluloses in food (Hipsley, 1953). Dietary Fibre means carbohydrate polymers with a degree of polymerisation (DP) not lower than 3 which are not hydrolysed by the endogenous enzymes in the small intestine of humans (FSSA, 2010). It includes polysaccharides, oligosaccharides, lignin and associated plant substances. Fiber is found in in all plant foods including legumes, cereals, some fruits (particularly oranges and bananas, apples) and berries, certain vegetables (such as broccoli, carrots and root vegetables and onions), and seed husk and bran. The dietary fibers divided into two groups: water soluble

Dietary fibre is composed of modified or synthetic non-digestible carbohydrate polymers, non-digestible carbohydrate and lignin and other substances of plant origin (Elleuch et al., 2011). Cereals are the principal source of cellulose, hemicelluloses and lignin. whereas vegetables and fruits are the primary sources of gums, mucilage and pectin (Normand, Ory, & Mod, 1987; Elleuch et al., 2011).
Mechanisms of Dietary Fiber
Dietary fibers having three main primary mechanisms: fermentation, bulking and viscosity. The main action of dietary fiber is to change the nature of the contents of the alimentary tract, and to change how chemicals and other nutrients are assimilated. After soluble fiber ingested it absorb water and turns in to gel like structure which entrapes foods, sugar, cholesterol and fats in the stomach and carries them through digestive tract. Insoluble fiber moves through the large intestine and promote