Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics

Abstract

The effect of processing of legumes on resistant starch formation, its rate of fermentation and the production of short chain fatty acids under in vitro and in vivo systems was assessed. The content of resistant starch in pressure-cooked Bengal gram, black gram and red gram was 3.59%, 1.58% and 3.34%, respectively. Fermentation in vitro of resistant starch derived from processed red gram showed higher amount of short chain fatty acids (2.38 mmol), especially butyric acid (2.22 mmol). Under in vivo conditions (in albino rats) all processed legumes showed a higher faecal bulking, and more short chain fatty acids, with a significant increase in the anaerobic bacterial counts. Compared with a processed legume diet, the caecum of animals fed a raw diet showed a preponderance of propionic acid.