Q. Crude and Dietary Fibre?

Crude fibre is the organic residue which remains after the food sample has been treated with boiling dilute sulphuric acid, boiling dilute sodium hydroxide solution and alcohol. The crude fibre consists of cellulose together with a little lignin. Crude fibre estimation is of great value in judging the quality of wheat products, particularly flours. High crude fibre foods are low in nutritional value. It also reflects the efficiency of milling and separation of bran from the starchy endosperm. Further, crude fibre is a more direct index of flour purity than ash or colour.