江頭 祐嘉合

ポスター

Dietary fi ber and total polyphenol contents of nineteen varieties of Adlay (Coix lacryma-jobi L.var.ma-yuenStapf)(Mato Grosso, Riogrande de sul, Hatomusume, Hatohikari, Takefu, Obanazawa, Ehime 1, HatomugiGunma, Hatomugi Iwate, Hatomugi Niigata, Okayama zairai, Miyagi zairai, Tokuda zairai, Mukouda zairai,Minase zairai, Nakazato zairai, Kuroishi zairai, Yabakei zairai and Akita 1) were measured. Dietary fi ber contentsof them were measured using the method by Proski. Total polyphenol contents of 19 varieties of Adlay weremeasured using Folin-Ciocalteu assay. Five varieties( Takefu, Mato grosso, Okayama zairai, Hatomugi Gunma andTokuda zairai) contain more than 40% dietary fi ber. On the other hand, Mato Grosso, Ehime 1, Riogrande de sul,Ohanazawa and Hatomugi Gunma contain much more total polyphenol than other varieties. These varieties wouldbe useful as functional food ingredients.