Effect of processing on the composition of dietary fibre and starch in some legumes

Abstract

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer arietinum L.), Cowpea (Vigna unguiculata) and greengram (Vigna radiata). The processes studied were fermentation, germination, pressure-cooking and roasting. The dietary fibre (DF) content and its components were determined using the enzymatic-gravimetric method. The TS content was determined by the enzymatic method after solubilization with KOH. The DF content ranged from 23.2 to 25.6 g/100 g in the raw and 16.0 to 31.5 g/100 g in the processed legumes. All the processing treatments significantly decreased the SDF content and increased the IDF content of all the three legumes. The mean TS, AS and RS content of the raw legumes were similar, 46.9, 36.7 and 10.2 g/100 g respectively. AS content of all the legumes was reduced by the processing treatments, except pressure cooking. Correspondingly, higher amounts of RS were observed in the processed legumes, except pressure cooked, resulting in an increase in the TDF content.

Chemical composition, antioxidant capacity and functionality of raw and processed Phaseolus lunatus

“…Martín-Cabrejas et al 35 reported increments of 18% in IDF and decreases between 16% and 30% in SDF in thermally processed P. vulgaris. Veena et al 36 indicated that thermal treatment promotes the breaking down of DF components (cellulose, hemicellulose, lignin, pectin, gums), besides promoting the interaction and bonding of these substances with proteins and lipids.…”

Dietary fibre in baby foods of major brands sold in Canada

“…For example, the inclusion of different plant species (Marlett and Vollendorf, 1994), different cultivars (Asp et al, 1992;Gheyas et al, 1996) or harvested material of different maturity (Kumar et al, 1985) can have a significant effect. In addition to general processing effects, simple effects such as the degree of milling and differences in peeling and processing of vegetables and fruits can alter the total TDF content or alter the distribution between IDF and SDF (Veena et al, 1995). Thus, some of the differences observed in the present limited sampling may be due to differences in peeling of fruits, and sieving of larger particle sizes during processing.…”

“…This may be especially true for infant foods, where smooth mouth feel could play a large role in acceptance of the food. Processing has been suggested to increase the amount of SDF and reduce the amount of IDF due to IDF depolymerization, an effect that would lead to higher proportions of 'apparent' soluble fibre (Acevedo et al, 1994;Nyman, 1995;Veena et al, 1995).…”

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

“…Both increase and decrease in the iber composition of fermented pulses have been reported in the literature. A decrease in soluble and neutral dietary iber, cellulose, and hemicellulose in some fermented pulses was reported by Veena et al [105] and Granito and Alvarez [107], while an increase in total dietary iber and lignin has equally been reported by Veena et al [105], Granito and Alvarez [107], and Vidal-Valverde [117].…”

“…Slowly digestible starches and resistant starches from pulses have been linked to management of diabetes and promotion of satiation [103,104]. Fermented pulse-based foods such as tempeh and idli are products that have been recognized as good sources of resistant starches, making them suitable for dietary strategies to manage blood glucose levels [16,[105][106][107]. Oligosaccharides in pulses and its fermented substrates may also be considered as prebiotics, which could be beneicial to human health [66,108].…”