International Science Community Association Research Journal of Chemical Sciences 2231 - 606X 7 2 2017 02 18 Dietary fibre, resistant starch and in-vitro starch digestibility of selected elevencommonly consumed legumes (Mung bean, Cowpea, Soybean and Horse Gram) in Sri Lanka 27 33 EN J.B. Nvau 1 Chemistry Department, Plateau State University, Bokkos. Plateau State, Nigeria M.B. Wufem 2 Chemistry Department, Plateau State University, Bokkos. Plateau State, Nigeria J.G. Nangbes 3 Chemistry Department, Plateau State University, Bokkos. Plateau State, Nigeria E.S. Gamaniel 4 Department of Traditional Medicine Research and Plant Medicine, National institute for Pharmaceutical Research and Development Idu Industrial area, Abuja, Nigeria U. Faruq 5 Chemistry Department, Usmanu Danfodiyo University, Sokoto, Nigeria J.S. Gushit 6 Department of Science Laboratory Technology, University of Jos, Nigeria B.A. Laibi 1 Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, République du Bénin, Equipe Structure et Comportement Thermomécanique des Matériaux (ESTM) du Crismat, UMR 6508, Ensicaen, 6 boulevard du Maréchal Juin, 14050 Caen Cedex 4, France & Laboratoire de Chimie Inorganique et de l\'Environnement (LACIE), Département de Chimie, Faculté des Sciences et Techniques Université d’Abomey-Calavi, 01 BP 4521 Cotonou, République du Bénin M. Gomina 2 Equipe Structure et Comportement Thermomécanique des Matériaux (ESTM) du Crismat, UMR 6508, Ensicaen, 6 boulevard du Maréchal Juin, 14050 Caen Cedex 4, France E. Sagbo 3 Laboratoire de Chimie Inorganique et de l\'Environnement (LACIE), Département de Chimie, Faculté des Sciences et Techniques Université d’Abomey-Calavi, 01 BP 4521 Cotonou, République du Bénin M. Agbahoungbata 4 Laboratoire de Chimie Inorganique et de l\'Environnement (LACIE), Département de Chimie, Faculté des Sciences et Techniques Université d’Abomey-Calavi, 01 BP 4521 Cotonou, République du Bénin P. Poullain 5 Institut de Recherche en Génie Civil et Mécanique UMR 6183 Technologie des Matériaux (GeM), France N. Leklou 6 Institut de Recherche en Génie Civil et Mécanique UMR 6183 Technologie des Matériaux (GeM), France K.C.D. Sohounhloule 7 Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, République du Bénin Al-Saadawy Nuha H. 1 University of Thi-Qar, College of Pharmacy, Department of Pharmaceutical Chemistry, Thi-Qar, Iraq Eashwarage I.S. 1 Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka Herath H.M.T. 2 Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka Gunathilake K.G.T. 3 Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka > Research Paper 2016 12 12 2017 02 18 Consumption of dietary fiber rich food has shown many health benefits against a range of disorders including obesity, type 2 diabetes mellitus and colon cancer. Dietary fiber is composed of twocomponent of; soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Legumes are reported to be rich source of dietary fiber (DF) and resistant starch (RS). In addition to that legume starch has low digestibility. This study was aim to screen the high DF and high RS containing legume varieties with intension to develop functional food against non-communicable diseases. Accordingly, eleven legume varieties, mung bean (MI5, MI6), Cowpea (Waruni, MICP1, Bombay, Dhawala, ANKCP1), soybean (MISB1, Pb1) and horse gram (ANK Black, ANK Brown) were analyzed to determine the contents of dietary fibre, resistant starch and predicted glycaemic index (pGI). Among analyzed legume seeds, horse gram and soybean varieties showed the highestdietary fibre contents. Results for RS content exhibited significantly high in ANK Black (10.68±0.55%) followed by ANK Brown (10.45±0.10%), ANKCP1 (9.62 ±0.19%) and Waruni (9.04±1.26%). The values for predicted glycaemic index (pGI) in selected legume varieties were ranged from39.64 ± 0.46 (ANK Brown) to 43.48 ± 0.44(Pb1). The resistant starchcontent of legumes showed inverse correlation with predicted glycaemic index (-0.698; P& Copyright@ International Science Community Association