A Comparison of Nutrient and Dietary Compositions of Cereals and Pulses Commonly Consumed in Pakistan

Abstract

The present study was taken to evaluate the proximate content and dietary fibre composition
of locally available cereal (wheat, maize, oat and barley) and the legumes (mash beans, lentils, mung beans
and chickpea). In cereal samples, crude proteins in all cereals were found in the range of 8.75-10.93% but
in legumes this range was significantly higher i.e. (19.91-22.06). Crude fibre analysis in cereal samples
showed values between 1.89-10.6, but in legume samples it ranged between 2.64 to 4.41. Total dietary
fibre was higher in oat and barley 19.0 and 18.34, respectively, whereas total dietary fibre contents in
selected legumes ranged between 18.00 (chick pea) to 24.93 (mung bean).