IngentaConnect Fermentation effects on alpha-galactosides and fibre in beans

Authors: Granito M.¹; Champ M.²; Guerra M.¹; Frias J.³

Source: Journal of the Science of Food and Agriculture, Volume 83, Number 10, August 2003 , pp. 1004-1009(6)

Abstract:

Fermentation of grain legumes is an efficient method to reduce the concentration of alpha

-galactosidic compounds that are known to be flatulence producers. Soluble dietary fibre has also been implicated in flatulence production; however, little information exists about the effectiveness of fermentation in diminishing the effects of these compounds. The objective of this work was to study the effect of natural fermentation (NF) and controlled fermentation (CF) on the content of alpha

-galactosides and dietary fibre in dry beans (Phaseolus vulgaris) for 24, 48, 72 and 96 h. After 48 h, the pH during NF dropped from 6.15 to 4.00 and the nominal acidity increased six times; for CF, however, although the decrease in pH was similar to that for NF, the nominal acidity increased only three times after 48 h. Insoluble fibre content did not change the pH significantly after 96 h for NF and CF. Soluble fibre suffered an apparent removal after 48 h of NF and underwent a sharp reduction of 66% after 96 h of CF. The concentration of stachyose (the main alpha

-galactoside in raw beans) diminished notably after 48 h and 96 h NF (72% and 95% respectively), whereas with CF only 11% was removed after 96 h. NF of P vulgaris seems to be more effective than CF in reducing the flatulence-producer factors ( alpha

Keywords: beans; natural fermentation; controlled fermentation; alpha -galactosides; dietary fibre

Document Type: Research article

DOI: 10.1002/jsfa.1388

Affiliations: 1: Simón Bolívar University, Food Analysis Laboratory, 1090A Caracas, Venezuela 2: National Institute for Agronomic Research, Digestive Functions and Human Nutrition Laboratory, 44316 Nantes Cedex 03, France 3: Instituto de Fermentaciones Industriales (C.S.I.C.), Juan de la Cierva 3, E-28006 Madrid, Spain

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Fermentation effects on -galactosides and fibre in beans