Njoumi S. auteur aut IRD Amiot M. J. auteur aut IRD Rochette Isabelle auteur aut IRD Bellagha S. auteur aut IRD Mouquet Rivier Claire auteur aut IRD text journalArticle eng text/pdf reformatted digital access 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. specialized Nutritional quality galacto-oligosaccharides monosaccharides disaccharides diffusion high-performance anion-exchange chromatography total dietary fibre TUNISIE 054 020 70 5 551-561 2019 0963-7486 https://www.documentation.ird.fr/hor/fdi:010076064 10.1080/09637486.2018.1544229 0963-7486 [F B010076064] https://www.documentation.ird.fr/hor/fdi:010076064 https://horizon.documentation.ird.fr/exl-doc/pleins_textes/divers19-06/010076064.pdf IRD - Base Horizon / Pleins textes 2019-07-05 2025-02-24 fdi:010076064 fre