%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Njoumi, S.
%A Amiot, M. J.
%A Rochette, Isabelle
%A Bellagha, S.
%A Mouquet Rivier, Claire
%T Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes
%D 2019
%L fdi:010076064
%G ENG
%J International Journal of Food Sciences and Nutrition
%@ 0963-7486
%K Nutritional quality ; galacto-oligosaccharides ; monosaccharides ; disaccharides ; diffusion ; high-performance anion-exchange ; chromatography ; total dietary fibre
%K TUNISIE
%K ZONE MEDITERRANEENNE
%M ISI:000470020500004
%N 5
%P 551-561
%R 10.1080/09637486.2018.1544229
%U https://www.documentation.ird.fr/hor/fdi:010076064
%> https://horizon.documentation.ird.fr/exl-doc/pleins_textes/divers19-06/010076064.pdf
%V 70
%W Horizon (IRD)
%X 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.
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