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Dietary Fiber in Processed Lentils

Abstract:

Effect of soaking (distilled water, 0.1% citric acid (CA) and 0.07% sodium bicarbonate (SB) solutions), and cooking (distilled water) was studied on dietary fiber components of lentils. A high increase of protopectin, total pectic substances (PS), and dietary fiber (DF) was observed in soaked lentils (dry matter basis). Soaking in CA and in SB solutions led to an appreciable increase of hemicellulose (HMC) and neutral detergent fiber, but not in lentils soaked in water. Cooking the previously soaked lentils, reduced the amount of DF, due to a drastic loss of HMC, although cellulose and lignin increased. PS content of cooked lentils, previously soaked in CA and SB was still higher than in raw lentil. Copyright © 1992, Wiley Blackwell. All rights reserved