Integrated Total Dietary Fiber Assay Kit

The Integrated Total Dietary Fiber test kit is suitable for the measurement and analysis of Integrated Total Dietary Fiber.

Updated to include resistant, branched maltodextrins as a component in dietary fiber.

K-INTDF- An Integrated Procedure (AOAC Method 2009.01 & 2011.25) for the measurement of Total Dietary Fiber (including resistant starch and non-digestible oligosaccharides). This method combines the key attributes of AOAC Official Methods of Analysis 2002.02, 985.29, 991.43, 2001.03.

Specific dietary fiber fractions are measured as follows:

1. Insoluble dietary fiber (IDF), Higher Molecular Weight Soluble Dietary Fiber (SDFP) and Lower Molecular Weight Soluble Dietary Fiber (SDFS) determination (AOAC Method 2011.25)

2. Total High Molecular Weight Dietary Fiber (HMWDF) and SDFS determination (AOAC Method 2009.01)

The enzymes used in these methods are of very high purity; they are effectively devoid of contaminating enzymes active on β-glucan, pectin and arabinoxylan. 

Data calculators are located in the Documentation tab.

View Megazyme’s latest Guide for Dietary Fiber Analysis.

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Product Code
100 assays per kit

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Validation of Methods

AACC Method 32-45.01
AACC Method 32-50.01


AOAC Method 2009.01
AOAC Method 2011.25


CODEX Method Type I

For the determination of Total Dietary Fiber in cereal products, foodstuffs, feeds and other materials. CODEX Type I method (2011)

              (Pancreatic α-amylase + amyloglucosidase)
(1) Non-resistant starch + H2O → D-glucose

(2) Protein + H2O → peptides

(3) IDF (including resistant starch) and alcohol precipitated
     soluble DF (SDFP) determined gravimetrically

(4) Alcohol soluble DF (SDFS) determined by HPLC

(5) Ash and residual protein determined on DF residues
     and subtracted

Kit size:                             100 assays
Method:                              Hydrolysis / removal of non-dietary
                                           fibre components
Total assay time:                ~ 3 hr work (over 2 days)
Detection limit:                  0.5-100% of sample weight
Application examples:
Food ingredients, food products and other materials
Method recognition:    
AOAC (Methods 2009.01 and 2011.25), AACC (Method 32-45.01 and
32-50.01) and CODEX (Type I method)


  • The only method that is consistent with the CODEX Alimentarius definition of dietary fibre
  • High purity / standardised enzymes employed
  • All reagents stable for > 2 years
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Very competitive price (cost per test)


Determination of total dietary fibre and available carbohydrates: A rapid integrated procedure that simulates in vivo digestion.

McCleary, B. V., Sloane, N. & Draga, A. (2015). Starch/Stärke, 67(9-10), 860–883.

Measurement of dietary fibre components: the importance of enzyme purity, activity and specificity.

McCleary, B. V. (2001), “Advanced Dietary Fibre Technology”, (B. V. McCleary and L. Prosky, Eds.), Blackwell Science, Oxford, U.K., pp. 89-105.

Dietary fiber and available carbohydrates.

McCleary, B. V. & Rossiter, P. C. (2007). “Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values”, (Dennis T. Gordon and Toshinao Goda, Eds.), AACC International, Inc., pp. 31-59.

Measuring dietary fibre.

McCleary, B. V. (1999). The World of Ingredients, 50-53.

Enzyme purity and activity in fibre determinations.

McCleary, B. V. (1999). Cereal Foods World, 44(8), 590-596.

Importance of enzyme purity and activity in the measurement of total dietary fibre and dietary fibre components.

McCleary, B. V. (2000). Journal of AOAC International, 83(4), 997-1005.

Two issues in dietary fiber measurement.

McCleary, B. V. (2001). Cereal Foods World, 46(4), 164-165.

Dietary fibre analysis.

McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.

Measurement of novel dietary fibres.

McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.

An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates.

McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.

Development and evaluation of an integrated method for the measurement of total dietary fibre.

McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.

Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study.

McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.

Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study.

McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.

Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32-45.01): Evaluation and updates.

McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.

Modification to AOAC Official Methods 2009.01 and 2011.25 to allow for minor overestimation of low molecular weight soluble dietary fiber in samples containing starch.

McCleary, B. V. (2014). Journal of AOAC International, 97(3), 896-901.

Dietary fibre fractions in cereal foods measured by a new integrated AOAC method.

Hollmann, J., Themeier, H., Neese, U. & Lindhauer, M. G. (2013). Food chemistry, 140(3), 586-589.

Adaptation of the AOAC 2011.25 Integrated Total Dietary Fiber Assay to determine the dietary fiber and oligosaccharide content of dry edible beans.

Kleintop, A. E., Echeverria, D., Brick, L. A., Thompson, H. J. & Brick, M. A. (2013). Journal of Agricultural and Food Chemistry, 61(40), 9719-9726.

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.

Zhuang, X., Han, M., Kang, Z. L., Wang, K., Bai, Y., Xu, X. L. & Zhou, G. H. (2016). Meat Science, 113, 107-115.

Influence of high‐amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies.

Giuberti, G., Gallo, A., Fortunati, P. & Rossi, F. (2015). Starch‐Stärke, 68(5-6), 469-475.

Compositional evaluation of selected agro-industrial wastes as valuable sources for the recovery of complex carbohydrates.

Vojvodić, A., Komes, D., Vovk, I., Belščak-Cvitanović, A. & Bušić, A. (2016). Food Research International, 89, 565-573.
To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Kit Details
Chapter 2: Principle of the Assay
Chapter 3: Kit Contents
Chapter 4: Reagent Preparation
Chapter 5: Weighing of Samples, Addition of Buffer plus Amylase & AMG
Chapter 6: Addition of Tris Base and Inactivation of Amylase & AMG
Chapter 7: Incubation with Protease

Chapter 8A: Determination of HMWDF & LMWSDF
(i): pH Adjustment & Addition of D-Sorbitol & Ethanol
(ii): Filtration & Recovery of HMWDF & LMWSDF
(iii): Ash & Protein Determination
(iv): Evaporation of Aqueous Ethanol & Recovery of LMWSDF
(v): Desalting of Samples with Ion Exchange Resin
(vi): Liquid Chromatography of Desalted Samples

Chapter 8B: Determination of IDF, HMWDF & LMWSDF
(i): pH Adjustment of the Incubation Mixture and Addition of D-Sorbitol
(ii): Filtration and Recovery of IDF, HMWDF & LMWSDF

Chapter 9: Calculation of Dietary Fiber Content