Indigestible starch associated to dietary fiber residues from cooked legume seeds consumed in Venezuela
Peñalver, Carolina ; Herrera, Irma M. and Tovar, Juscelino LU
(2007)
In Interciencia
32(9).
- Abstract
Dietary fiber residues were prepared from the cooked seeds of eleven legume varieties, following the AOAC enzymatic method. Resistant starch associated to fiber, i.e. retrograded resistant starch (RS), was assessed after alkaline dispersion of the indigestible residues. All legumes contained significant amounts of RS, ranging between 3.0% (g per 100g cooked seed on dry matter basis) in red cowpeas and 7.2% in green peas. RS contents in the four common bean (Phaseolus vulgaris) varieties analyzed fell within a narrow interval (5.1 to 6.7%). Chick peas also exhibited substantial indigestible starch levels (6.7%). Employing previously reported dietary fiber values, RS levels recorded for each legume were used to calculate starch-corrected... (More)
Dietary fiber residues were prepared from the cooked seeds of eleven legume varieties, following the AOAC enzymatic method. Resistant starch associated to fiber, i.e. retrograded resistant starch (RS), was assessed after alkaline dispersion of the indigestible residues. All legumes contained significant amounts of RS, ranging between 3.0% (g per 100g cooked seed on dry matter basis) in red cowpeas and 7.2% in green peas. RS contents in the four common bean (Phaseolus vulgaris) varieties analyzed fell within a narrow interval (5.1 to 6.7%). Chick peas also exhibited substantial indigestible starch levels (6.7%). Employing previously reported dietary fiber values, RS levels recorded for each legume were used to calculate starch-corrected insoluble dietary fiber. Corrected figures were 11 to 38% lower than original values.
(Less)
- author
- Peñalver, Carolina
; Herrera, Irma M.
and Tovar, Juscelino
LU
- publishing date
- 2007-09-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Beans, Dietary fiber, Legumes, Resistant starch, Retrograded starch
- in
- Interciencia
- volume
- 32
- issue
- 9
- publisher
- Interciencia Association
- external identifiers
-
- scopus:37249026113
- ISSN
- 0378-1844
- language
- English
- LU publication?
- no
- id
- a61ff16a-86b7-4c69-9610-d13335b8cf30
- date added to LUP
- 2018-10-05 15:21:29
- date last changed
- 2024-01-29 22:08:20
@article{a61ff16a-86b7-4c69-9610-d13335b8cf30,
abstract = {{<p>Dietary fiber residues were prepared from the cooked seeds of eleven legume varieties, following the AOAC enzymatic method. Resistant starch associated to fiber, i.e. retrograded resistant starch (RS), was assessed after alkaline dispersion of the indigestible residues. All legumes contained significant amounts of RS, ranging between 3.0% (g per 100g cooked seed on dry matter basis) in red cowpeas and 7.2% in green peas. RS contents in the four common bean (Phaseolus vulgaris) varieties analyzed fell within a narrow interval (5.1 to 6.7%). Chick peas also exhibited substantial indigestible starch levels (6.7%). Employing previously reported dietary fiber values, RS levels recorded for each legume were used to calculate starch-corrected insoluble dietary fiber. Corrected figures were 11 to 38% lower than original values.</p>}},
author = {{Peñalver, Carolina and Herrera, Irma M. and Tovar, Juscelino}},
issn = {{0378-1844}},
keywords = {{Beans; Dietary fiber; Legumes; Resistant starch; Retrograded starch}},
language = {{eng}},
month = {{09}},
number = {{9}},
publisher = {{Interciencia Association}},
series = {{Interciencia}},
title = {{Indigestible starch associated to dietary fiber residues from cooked legume seeds consumed in Venezuela}},
volume = {{32}},
year = {{2007}},
}