Abstract
Pulses such as lentil (Lens culinaris Medikus), common bean (Phaseolus vulgaris L.), and chickpea (Cicer arietinum L.) are a rich source of protein, prebiotic carbohydrates, and micronutrients. Prebiotic carbohydrates are utilized by beneficial gut microorganisms and produce short chain fatty acids which is associated with increasing mineral absorption and reducing obesity risk. The objectives of these studies were to 1) identify and quantify prebiotic carbohydrate profiles [simple sugars, sugar alcohols (SA), raffinose family oligosaccharides (RFO), fructooligosaccharides (FOS), resistant starch (RS), cellulose, hemicellulose, and amylose)] in different market classes of lentil, common bean, and chickpea, 2) determine the changes of SA, RFO, FOS, RS, and amylose concentration in common bean and chickpea market classes in response to cooking, cooling, and reheating, and 3) determine the changes of SA, RFO, FOS, RS, and amylose concentration in different market classes of lentil, common bean, chickpea in response to four cooking temperature ranging from 90 to 120 ºC. The first study results indicated that a 100 g of lentil, common bean, and chickpea had 12, 15, and 12 g of prebiotic carbohydrates respectively. Prebiotic carbohydrate concentrations within the pulse market classes were significantly different. The second study results showed that a 100 g of cooked common bean and chickpea provide 7 – 9 and 8 – 10 g of prebiotic carbohydrates respectively. Cooling and reheating reduced SA and RFO but increased FOS, RS, and amylose concentrations regardless of the pulse market classes. The third study results showed that increasing cooking temperature from 90 ºC to 120 ºC, increased SA, RFO, FOS, and amylose concentration but reduced RS concentration in pulse market classes. Overall, total prebiotic carbohydrates concentration was increased from 7 to 8 g/100 in lentil, 4 to 7 g/100 g in common bean, and 7 to 8 g/100 g in chickpea with increasing processing temperature. In conclusion, prebiotic carbohydrate profiles are different in pulse market classes and it is possible to breed relevant pulse market classes with higher prebiotic carbohydrates. Further, processing methods change prebiotic carbohydrates concentration and therefore change the nutritional quality of pulses. Increasing cooking temperature up to 120 ºC increase prebiotic carbohydrates concentration in pulses. Thus, manipulation of processing conditions can be used to develop prebiotic carbohydrates rich pulse foods.
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Claims 15
Claim · model-written summary
Lentil had 12 g of prebiotic carbohydrates per 100 g.
- Taxon
- lentil
Lens culinarise1 - Outcome
- prebiotic carbohydratese1
- Value
- 12e1
- Qualifier
- a 100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The first study results indicated that a 100 g of lentil, common bean, and chickpea had 12, 15, and 12 g of prebiotic carbohydrates respectively”
Claim · model-written summary
Common bean had 15 g of prebiotic carbohydrates per 100 g.
- Taxon
- common bean
Phaseolus vulgarise1 - Outcome
- prebiotic carbohydratese1
- Value
- 15e1
- Qualifier
- a 100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The first study results indicated that a 100 g of lentil, common bean, and chickpea had 12, 15, and 12 g of prebiotic carbohydrates respectively”
Claim · model-written summary
Chickpea had 12 g of prebiotic carbohydrates per 100 g.
- Taxon
- chickpea
Cicer arietinume1 - Outcome
- prebiotic carbohydratese1
- Value
- 12 ge1
- Qualifier
- a 100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The first study results indicated that a 100 g of lentil, common bean, and chickpea had 12, 15, and 12 g of prebiotic carbohydrates respectively”
Claim · model-written summary
Prebiotic carbohydrate concentrations differed significantly among pulse market classes.
Not reportedDirection
Verbatim
e1“Prebiotic carbohydrate concentrations within the pulse market classes were significantly different”
Claim · model-written summary
Cooked common bean provided 7 – 9 g of prebiotic carbohydrates per 100 g.
- Taxon
- common beanPhaseolus vulgarise1
- Treatment
- cookede1
- Outcome
- prebiotic carbohydratese1
- Value
- 7 – 9e1
- Qualifier
- a 100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The second study results showed that a 100 g of cooked common bean and chickpea provide 7 – 9 and 8 – 10 g of prebiotic carbohydrates respectively”
Claim · model-written summary
Cooked chickpea provided 8 – 10 g of prebiotic carbohydrates per 100 g.
- Taxon
- chickpeaCicer arietinume1
- Treatment
- cookede1
- Outcome
- prebiotic carbohydratese1
- Value
- 8 – 10 ge1
- Qualifier
- a 100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The second study results showed that a 100 g of cooked common bean and chickpea provide 7 – 9 and 8 – 10 g of prebiotic carbohydrates respectively”
Claim · model-written summary
Cooling and reheating reduced SA and RFO in common bean and chickpea regardless of market class.
- Taxon
- common bean and chickpeaCicer arietinumPhaseolus vulgarise2
- Treatment
- Cooling and reheatinge1
- Outcome
- SA and RFOe1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Cooling and reheating reduced SA and RFO but increased FOS, RS, and amylose concentrations regardless of the pulse market classes”
e2“The second study results showed that a 100 g of cooked common bean and chickpea provide 7 – 9 and 8 – 10 g of prebiotic carbohydrates respectively”
Claim · model-written summary
Cooling and reheating increased FOS, RS and amylose concentrations in common bean and chickpea regardless of market class.
- Taxon
- common bean and chickpeaCicer arietinumPhaseolus vulgarise2
- Treatment
- Cooling and reheatinge1
- Outcome
- FOS, RS, and amylose concentrationse1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Cooling and reheating reduced SA and RFO but increased FOS, RS, and amylose concentrations regardless of the pulse market classes”
e2“The second study results showed that a 100 g of cooked common bean and chickpea provide 7 – 9 and 8 – 10 g of prebiotic carbohydrates respectively”
Claim · model-written summary
Raising cooking temperature from 90 ºC to 120 ºC increased SA, RFO and FOS in pulse market classes.
Verbatim
e1“increasing cooking temperature from 90 ºC to 120 ºC, increased SA, RFO, FOS, and amylose concentration but reduced RS concentration in pulse market classes”
Claim · model-written summary
Raising cooking temperature from 90 ºC to 120 ºC increased amylose concentration in pulse market classes.
Verbatim
e1“increasing cooking temperature from 90 ºC to 120 ºC, increased SA, RFO, FOS, and amylose concentration but reduced RS concentration in pulse market classes”
Claim · model-written summary
Raising cooking temperature from 90 ºC to 120 ºC reduced RS concentration in pulse market classes.
Verbatim
e1“increasing cooking temperature from 90 ºC to 120 ºC, increased SA, RFO, FOS, and amylose concentration but reduced RS concentration in pulse market classes”
Claim · model-written summary
Total prebiotic carbohydrate concentration in lentil increased from 7 to 8 g/100 with increasing processing temperature.
- Taxon
- lentilLens culinarise1
- Treatment
- increasing processing temperaturee1
- Outcome
- total prebiotic carbohydrates concentratione1
- Direction
- increasede1
- Value
- 7 to 8 g/100e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“total prebiotic carbohydrates concentration was increased from 7 to 8 g/100 in lentil, 4 to 7 g/100 g in common bean, and 7 to 8 g/100 g in chickpea with increasing processing temperature”
Claim · model-written summary
Total prebiotic carbohydrate concentration in common bean increased from 4 to 7 g/100 g with increasing processing temperature.
- Taxon
- common beanPhaseolus vulgarise1
- Treatment
- increasing processing temperaturee1
- Outcome
- total prebiotic carbohydrates concentratione1
- Direction
- increasede1
- Value
- 4 to 7 g/100 ge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“total prebiotic carbohydrates concentration was increased from 7 to 8 g/100 in lentil, 4 to 7 g/100 g in common bean, and 7 to 8 g/100 g in chickpea with increasing processing temperature”
Claim · model-written summary
Total prebiotic carbohydrate concentration in chickpea increased from 7 to 8 g/100 g with increasing processing temperature.
- Taxon
- chickpeaCicer arietinume1
- Treatment
- increasing processing temperaturee1
- Outcome
- total prebiotic carbohydrates concentratione1
- Direction
- increasede1
- Value
- 7 to 8 g/100 ge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“total prebiotic carbohydrates concentration was increased from 7 to 8 g/100 in lentil, 4 to 7 g/100 g in common bean, and 7 to 8 g/100 g in chickpea with increasing processing temperature”
Claim · model-written summary
The authors state that it is possible to breed pulse market classes with higher prebiotic carbohydrates.
Verbatim
e2“it is possible to breed relevant pulse market classes with higher prebiotic carbohydrates”
The same questions in other papers
processing · disease · Phaseolus vulgaris (common bean)Positive and negative results
2 in the opposite direction
- negative
- no effect
processing · molecular: metabolites · Cicer arietinum (chickpea)Positive and negative results
2 papers in the same direction as this paper · 15 in the opposite direction
- positive
- positive
- positive
14 papers more in this group
See all 18 papers →processing · molecular: metabolites · Phaseolus vulgaris (common bean)Positive and negative results
8 papers in the same direction as this paper · 13 in the opposite direction
- positive
- positive
- positive
18 papers more in this group
See all 22 papers →processing · disease · Cicer arietinum (chickpea)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.