COMPOSITION OF DIETARY FIBER IN OLIVE CAK E - AMINO-ACIDS ASSOCIATED WITH INSOLUBLE, SOLUBLE AND TOTAL DIETARY FIBER

Soluble sugars and dietary fibre were determined and the main componen ts of the insoluble, soluble and total dietary fibre were analyzed. Am inoacids in both olive cake and fibre fractions were also studied. The results showed that olive cake fractions were also studied. The resul ts showed that olive cake consists mainly of an alcohol insoluble resi due that accounts for 77% of the dry matter (Klason lignin 37%, non-ce llulosic polysaccharides 24%, cellulose 19% and protein 10%). Free sug ars constitute 10% of the dry matter. Nearly 80% of all the amino acid s in olive cake is associated with the insoluble dietary fibre fractio n of these hydroxyproline and lysine are completely undigestible and m ethionine is the most available.