Incomplete digestion of legume starches in rats : A study of precooked flours containing retrograded and physically inaccessible starch fractions
Tovar, J. LU
; Bjorck, I. M.
LU
and Asp, N. G.
LU
(1992)
In Journal of Nutrition
122(7).
p.1500-1507
- Abstract
The digestibility of starch in precooked flours from green coat lentils (Lens culinaris Medik) and red kidney beans (Phaseolus vulgaris L.) was investigated by balance experiments using rats treated with antibiotics to suppress hind-gut fermentation. The legume preparations were rich in intact cells filled with denaturated starch and contained retrograded amylose. Between 8% (beans) and 11% (lentils) of the total starch ingested appeared in the feces, indicating a relatively low starch digestibility. Red bean flours of two different particle sizes were similarly digested. Sixty percent of the fecal starch in the bean-fed animals and 70% in the lentil-fed group was retrograded amylose. The in vitro indigestible starch content of the... (More)
The digestibility of starch in precooked flours from green coat lentils (Lens culinaris Medik) and red kidney beans (Phaseolus vulgaris L.) was investigated by balance experiments using rats treated with antibiotics to suppress hind-gut fermentation. The legume preparations were rich in intact cells filled with denaturated starch and contained retrograded amylose. Between 8% (beans) and 11% (lentils) of the total starch ingested appeared in the feces, indicating a relatively low starch digestibility. Red bean flours of two different particle sizes were similarly digested. Sixty percent of the fecal starch in the bean-fed animals and 70% in the lentil-fed group was retrograded amylose. The in vitro indigestible starch content of the flours was evaluated with three different methods that gave rather different values. The retrograded amylose fraction, measured after alkaline treatment of a dietary fiber residue obtained by enzymic digestion, was quantitatively recovered in the feces. None of the procedures gave accurate estimates of the total in vivo indigestible starch. Fecal excretion of starch in rats not treated with antibiotics indicated that the indigestible starch in lentils was less susceptible to fermentation than that in the red bean preparations.
(Less)
- author
- Tovar, J.
LU
; Bjorck, I. M.
LU
and Asp, N. G.
LU
- organization
- publishing date
- 1992
- type
- Contribution to journal
- publication status
- published
- keywords
- indigestible starch estimation, legumes, rats, resistant starch, starch
- in
- Journal of Nutrition
- volume
- 122
- issue
- 7
- pages
- 8 pages
- publisher
- Oxford University Press
- external identifiers
-
- pmid:1320113
- scopus:0026710822
- ISSN
- 0022-3166
- DOI
- 10.1093/jn/122.7.1500
- language
- English
- LU publication?
- yes
- id
- 9a3aa173-6a46-4d1b-8f91-d5217bb613de
- date added to LUP
- 2018-10-05 16:13:22
- date last changed
- 2024-01-15 02:54:05
@article{9a3aa173-6a46-4d1b-8f91-d5217bb613de,
abstract = {{<p>The digestibility of starch in precooked flours from green coat lentils (Lens culinaris Medik) and red kidney beans (Phaseolus vulgaris L.) was investigated by balance experiments using rats treated with antibiotics to suppress hind-gut fermentation. The legume preparations were rich in intact cells filled with denaturated starch and contained retrograded amylose. Between 8% (beans) and 11% (lentils) of the total starch ingested appeared in the feces, indicating a relatively low starch digestibility. Red bean flours of two different particle sizes were similarly digested. Sixty percent of the fecal starch in the bean-fed animals and 70% in the lentil-fed group was retrograded amylose. The in vitro indigestible starch content of the flours was evaluated with three different methods that gave rather different values. The retrograded amylose fraction, measured after alkaline treatment of a dietary fiber residue obtained by enzymic digestion, was quantitatively recovered in the feces. None of the procedures gave accurate estimates of the total in vivo indigestible starch. Fecal excretion of starch in rats not treated with antibiotics indicated that the indigestible starch in lentils was less susceptible to fermentation than that in the red bean preparations.</p>}},
author = {{Tovar, J. and Bjorck, I. M. and Asp, N. G.}},
issn = {{0022-3166}},
keywords = {{indigestible starch estimation; legumes; rats; resistant starch; starch}},
language = {{eng}},
number = {{7}},
pages = {{1500--1507}},
publisher = {{Oxford University Press}},
series = {{Journal of Nutrition}},
title = {{Incomplete digestion of legume starches in rats : A study of precooked flours containing retrograded and physically inaccessible starch fractions}},
url = {{http://dx.doi.org/10.1093/jn/122.7.1500}},
doi = {{10.1093/jn/122.7.1500}},
volume = {{122}},
year = {{1992}},
}