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International Journal of Food Sciences and Nutrition Volume 70, 2019 - Issue 5
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Food Composition & Analysis

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

Sondos NjoumiINAT, University of Carthage, Tunis, Tunisia; ;NUTRIPASS, IRD, SupAgro, University of Montpellier, Montpellier, France; ORCID Iconhttp://orcid.org/0000-0003-0326-2367View further author information
ORCID Icon,
Marie Josephe AmiotMOISA, CIRAD, CIHEAM-IAAM, INRA, SupAgro, University of Montpellier, Montpellier, FranceCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-4563-4587View further author information
ORCID Icon,
Isabelle RochetteNUTRIPASS, IRD, SupAgro, University of Montpellier, Montpellier, France; View further author information
,
Sihem BellaghaINAT, University of Carthage, Tunis, Tunisia; ORCID Iconhttp://orcid.org/0000-0003-0164-0395View further author information
ORCID Icon &
Claire Mouquet-RivierNUTRIPASS, IRD, SupAgro, University of Montpellier, Montpellier, France; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-3775-4610View further author information
ORCID Icon
Pages 551-561 | Received 12 Sep 2018, Accepted 31 Oct 2018, Published online: 07 Jan 2019

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Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil & Loïc Rajjou. (2022) Improving the nutritional quality of pulses via germination. Food Reviews International 0:0, pages 1-34.
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Luiza Avezum, Yann E. Madode, Christian Mestres, Nawel Achir, Charlotte Delpech, Morgane Chapron, Olivier Gibert, Loïc Rajjou & Eric Rondet. (2024) New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content. Food Chemistry 439, pages 138027.
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Paul Biscarrat, Cassandre Bedu-Ferrari, Philippe Langella & Claire Cherbuy. (2024) Pulses: A way to encourage sustainable fiber consumption. Trends in Food Science & Technology 143, pages 104281.
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Lei He, Qian Hu, Liyang Wei, Xuliyang Ge, Ning Yu & Ying Chen. (2023) Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach. Food Chemistry 422, pages 136231.
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Salla Laito, Niina Valkonen, Oskar Laaksonen, Marko Kalliomäki, Tuula Tuure & Kaisa M. Linderborg. (2022) Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomised cross-over trial with two parallel groups. British Journal of Nutrition, pages 1-12.
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Caren E. Smith, Laurence D. Parnell, Chao-Qiang Lai, John E. Rush & Lisa M. Freeman. (2021) Investigation of diets associated with dilated cardiomyopathy in dogs using foodomics analysis. Scientific Reports 11:1.
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Theresa Boeck, Aylin W. Sahin, Emanuele Zannini & Elke K. Arendt. (2021) Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3858-3880.
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Joana Pico, Natalia P. Vidal, Listiya Widjaja, Louis Falardeau, Lionel Albino & Mario M. Martinez. (2021) Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris). Food Chemistry 349, pages 129151.
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Uma Tiwari & Enda Cummins. 2021. Pulse Foods. Pulse Foods 147 175 .
Jatinder Pal Singh, Balwinder Singh & Amritpal Kaur. 2021. Bioactive Compounds in Underutilized Vegetables and Legumes. Bioactive Compounds in Underutilized Vegetables and Legumes 645 665 .
Zachary T Traughber, Fei He, Jolene M Hoke, Gary M Davenport & Maria R C de Godoy. (2020) Chemical composition and in vitro fermentation characteristics of legumes using canine fecal inoculum. Translational Animal Science 4:4.
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Yu Liu, Qiaojuan Yan, Leying Guan, Zhengqiang Jiang & Shaoqing Yang. (2020) Biochemical characterization of a novel protease-resistant α-galactosidase from Paecilomyces thermophila suitable for raffinose family oligosaccharides degradation. Process Biochemistry 94, pages 370-379.
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Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt & Emanuele Zannini. (2020) Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance. Foods 9:3, pages 322.
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Fandi Ibrahim & Philippa Stribling. (2020) Reply to “A Gluten Reduction Is the Patients’ Choice for a Dietary ‘Bottom Up’ Approach in IBS—A Comment on “A 5Ad Dietary Protocol for Functional Bowel Disorders” Nutrients 2019, 11, 1938”. Nutrients 12:1, pages 140.
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Jatinder Pal Singh, Balwinder Singh & Amritpal Kaur. 2020. Bioactive Compounds in Underutilized Vegetables and Legumes. Bioactive Compounds in Underutilized Vegetables and Legumes 1 21 .

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