ABSTRACT
Natural polysaccharides are mainly grouped under the name “dietary ber,” a term coined by Hipsley (1953) in the 1950s to refer to cellulose, hemicellulose, lignin, and so on, which form the outer walls of cereals and other plant products. is term was dened by Trowell (1972, p. 926) aer almost two decades as “the remnants of the plant cell wall that are not hydrolyzed by the alimentary enzymes of man.” e benecial physiological eects of dietary ber identied by Trowell (1972) were then used in the ocial denition of dietary ber proposed by the American Association of Cereal Chemists (AACC) in 2001 as given below.
