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Phaseolus vulgaris consumption has been limited as part of the occidental diet owing tō atulence production. Raf®nose, stachyose and verbascose have been shown to be the main components responsible for¯atulence; however, it is thought that soluble ®bre could also be involved in this phenomenon. The aim of the present study was to identify the main components of beans in¯uencinḡ atus. Ten varieties of P vulgaris originating from South America were ®rst analysed for their main nutrient and carbohydrate fractions. Three of the varieties were then fractionated to extract soluble and insoluble ®bres. Various combinations of a-galactosides and soluble and insoluble ®bre fractions, in similar proportions to those contained in cooked grains, were used as substrates for in vitro fermentation studies using human faecal inoculum to determine the fermentative capacity of each of the three fractions. Considering the white varieties, total gas production and acidi®cation of the medium were correlated with fermented organic matter from soluble ®bre (R 2 = 1)) and with agalactosides (R 2 = 0.75). On the other hand, tannins present in pigmented varieties did not seem to interfere signi®cantly in fermentation of soluble ®bre. The total production of gas per gram of mixed fractions of soluble ®bre and a-galactosides in proportions found in cooked grains was lower than that expected from each substrate separately. It can be concluded that soluble ®bre and a-galactosides are good substrates for endogenous colonic¯ora subjected to in vitro fermentation studies and are thus responsible for¯atulence induced by legume consumption.

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