@article{fdi:010076064,
  title = {{S}oaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five {M}editerranean legumes},
  author = {{N}joumi, {S}. and {A}miot, {M}. {J}. and {R}ochette, {I}sabelle and {B}ellagha, {S}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he 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 {E}gyptian faba bean). {I}n raw seeds, total alpha-{GOS} content ranged from 2500 mg/100 g (chickpea) to over 4000 mg/100 g (fenugreek). {S}tachyose was predominant in fenugreek, lentil and chickpea, whereas verbascose was the main alpha-{GOS} in faba bean and {E}gyptian faba bean. {IDF} represented 69-87% of the total dietary fibres in all studied legumes, while {SDF} content varied noticeably. {D}uring soaking, total alpha-{GOS} content decreased between 10% (lentil and faba bean) and 40% (chickpea). {I}n fenugreek, soaking reduced {IDF} and increased {SDF} concentration, possibly due to partial {IDF} solubilisation from the cell wall. {C}ooking further decreased alpha-{GOS} and increased total dietary fibre content. {T}he different behaviours of these five legumes during processing illustrate the high biodiversity within legume species.},
  keywords = {{N}utritional quality ; galacto-oligosaccharides ; monosaccharides ; disaccharides ; diffusion ; high-performance anion-exchange ; chromatography ; total dietary fibre ; {TUNISIE} ; {ZONE} {MEDITERRANEENNE}},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {S}ciences and {N}utrition},
  volume = {70},
  numero = {5},
  pages = {551--561},
  ISSN = {0963-7486},
  year = {2019},
  DOI = {10.1080/09637486.2018.1544229},
  URL = {https://www.documentation.ird.fr/hor/fdi:010076064},
}