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Njoumi S., Amiot M. J., Rochette Isabelle, Bellagha S., Mouquet Rivier Claire. (2019). Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. International Journal of Food Sciences and Nutrition, 70 (5), p. 551-561. ISSN 0963-7486.

Titre du document
Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes
Année de publication
2019
Type de document
Article référencé dans le Web of Science WOS:000470020500004
Auteurs
Njoumi S., Amiot M. J., Rochette Isabelle, Bellagha S., Mouquet Rivier Claire
Source
International Journal of Food Sciences and Nutrition, 2019, 70 (5), p. 551-561 ISSN 0963-7486
The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (alpha-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 alpha-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 alpha-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 alpha-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 alpha-GOS and increased total dietary fibre content. The different behaviours of these five legumes during processing illustrate the high biodiversity within legume species.
Plan de classement
Sciences fondamentales / Techniques d'analyse et de recherche [020] ; Nutrition, alimentation [054]
Description Géographique
TUNISIE
Localisation
Fonds IRD [F B010076064]
Identifiant IRD
fdi:010076064
Contact