Document Detail


Changes in the carbohydrate composition of legumes after soaking and cooking.
MedLine Citation:
PMID:  8315164     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composition of chick-peas, kidney beans, and lentils at various points in the preparation and cooking process: after soaking, after "normal" cooking (ie, boiling), after pressure-cooking, and after cooked legumes had been held at 35 degrees C for 5 hours. There was a considerable decrease in the amount of monosaccharides, disaccharides, and raffinose oligosaccharides in chick-peas and kidney beans after soaking and cooking. This change in carbohydrate composition was less pronounced when the cooking water was not drained before analysis, which was the method used when analyzing the lentils. Method of cooking (either boiling or pressure-cooking) did not have different effects on the sugar composition of chick-peas and lentils, but loss of oligosaccharides was slightly higher when kidney beans were boiled than when they were pressure-cooked. Loss of alpha-galactosides occurred in chick-peas and kidney beans that had been boiled and then held at 35 degrees C for 5 hours. The HPLC analysis showed that manninotriose was not one of the oligosaccharides present in these legumes.
Authors:
C Vidal-Valverde; J Frías; S Valverde
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  93     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1993 May 
Date Detail:
Created Date:  1993-07-29     Completed Date:  1993-07-29     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  547-50     Citation Subset:  AIM; IM    
Affiliation:
Instituto Fermentaciones Industriales, Madrid, Spain.
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MeSH Terms
Descriptor/Qualifier:
Carbohydrates / analysis*
Chromatography, High Pressure Liquid
Chromatography, Thin Layer
Fabaceae / chemistry*
Hot Temperature*
Plants, Medicinal*
Water
Chemical
Reg. No./Substance:
0/Carbohydrates; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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