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[Soluble, insoluble and total dietary fiber in raw and cooked legumes].
Arch Latinoam Nutr. 1998 Jun; 48(2):179-82.AL

Abstract

Soluble (SDF), Insoluble (IDF) and total dietary fiber (TDF) were analysed in 26 samples of the following legumes: Peas (Pisum sativum L) coated and uncoated; beans (Phaseolus vulgaris L), beans (Vigna sinesis L), chick peas (Cicer arietinum L), lentils (Lens culinaris L) and pigeon peas (Cajanus indicus L) raw and cooked, purchased at wholesale level. The AOAC enzimatic-gravimetric method (1990) was used. The cooked grains were drained and dried before analysis. Values for TDF in the raw legumes were 13.6 and 28.9% in chick peas and white beans respectively. In processed grains, values varied from 16.1 and 27.0% in yellow peas uncoated and black beans respectively. As expected the values for IDF were greater in all samples than those for SDF.

Authors+Show Affiliations

Herrera IM
Instituto Nacional de Nutrición, Caracas, Venezuela.
González EP
No affiliation info available
Romero JG
No affiliation info available

MeSH

Dietary FiberFabaceaeHot TemperatureHumidityPlants, MedicinalSolubilityVenezuela

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

spa

PubMed ID

9830497

Citation

Herrera, I M., et al. "[Soluble, Insoluble and Total Dietary Fiber in Raw and Cooked Legumes]." Archivos Latinoamericanos De Nutricion, vol. 48, no. 2, 1998, pp. 179-82.
Herrera IM, González EP, Romero JG. [Soluble, insoluble and total dietary fiber in raw and cooked legumes]. Arch Latinoam Nutr. 1998;48(2):179-82.
Herrera, I. M., González, E. P., & Romero, J. G. (1998). [Soluble, insoluble and total dietary fiber in raw and cooked legumes]. Archivos Latinoamericanos De Nutricion, 48(2), 179-82.
Herrera IM, González EP, Romero JG. [Soluble, Insoluble and Total Dietary Fiber in Raw and Cooked Legumes]. Arch Latinoam Nutr. 1998;48(2):179-82. PubMed PMID: 9830497.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Soluble, insoluble and total dietary fiber in raw and cooked legumes]. AU - Herrera,I M, AU - González,E P, AU - Romero,J G, PY - 1998/11/27/pubmed PY - 1998/11/27/medline PY - 1998/11/27/entrez SP - 179 EP - 82 JF - Archivos latinoamericanos de nutricion JO - Arch Latinoam Nutr VL - 48 IS - 2 N2 - Soluble (SDF), Insoluble (IDF) and total dietary fiber (TDF) were analysed in 26 samples of the following legumes: Peas (Pisum sativum L) coated and uncoated; beans (Phaseolus vulgaris L), beans (Vigna sinesis L), chick peas (Cicer arietinum L), lentils (Lens culinaris L) and pigeon peas (Cajanus indicus L) raw and cooked, purchased at wholesale level. The AOAC enzimatic-gravimetric method (1990) was used. The cooked grains were drained and dried before analysis. Values for TDF in the raw legumes were 13.6 and 28.9% in chick peas and white beans respectively. In processed grains, values varied from 16.1 and 27.0% in yellow peas uncoated and black beans respectively. As expected the values for IDF were greater in all samples than those for SDF. SN - 0004-0622 UR - https://www.unboundmedicine.com/medline/citation/9830497/[Soluble_insoluble_and_total_dietary_fiber_in_raw_and_cooked_legumes]_ L2 - https://medlineplus.gov/dietaryfiber.html DB - PRIME DP - Unbound Medicine ER -