“…Legumes preserved by canning were found to 226 have significantly lower TDF values. Previous studies showed that boiling and microwaving did not 227 affect the NSP content of legumes ( Reistad and Frolich, 1984), but boiling and autoclaving affected 228 TDF significantly (Li and Cardozo, 1993). This indicates that canning affects mostly non-cell wall 229 polysaccharides, most likely resistant starch.…”