Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. (4th July 2019)

• Record Type: Journal Article
• Authors: Njoumi, Sondos; Josephe Amiot, Marie; Rochette, Isabelle; Bellagha, Sihem; Mouquet-Rivier, Claire
• Is Part Of: International journal of food sciences and nutrition. Volume 70:Number 5(2019)
• Page Start: 551
• Page End: 561
• Publication Date: 2019-07-04
• Subjects: Nutritional quality -- galacto-oligosaccharides -- monosaccharides -- disaccharides -- diffusion -- high-performance anion-exchange chromatography -- total dietary fibre; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2018.1544229
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (α-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian faba bean). In raw seeds, total α-GOS content ranged from 2500 mg/100 g (chickpea) to over 4000 mg/100 g (fenugreek). Stachyose was predominant in fenugreek, lentil and chickpea, whereas verbascose was the main α-GOS in faba bean and Egyptian faba bean. IDF represented 69–87% of the total dietary fibres in all studied legumes, while SDF content varied noticeably. During soaking, total α-GOS content decreased between 10% (lentil and faba bean) and 40% (chickpea). In fenugreek, soaking reduced IDF and increased SDF concentration, possibly due to partial IDF solubilisation from the cell wall. Cooking further decreased α-GOS and increased total dietary fibre content. The different behaviours of these five legumes during processing illustrate the high biodiversity within legume species.