In
vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.).
1.036 ppg gravity contribution, 4 - 5 SRM,
excellent fermentability, and authentic English character - grainy, bready, and slightly nutty.
In
vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.).
Researchers have linked both aspects of digestive tract support — increased viscosity in the small intestine and
fermentability in the large intestine — to better regulation of insulin, blood sugar, and cholesterol.
The oligosaccharides of pulses are often considered a negative attribute due to their
high fermentability, with their associated rapid gas production and discomfort.
Although the classification of fiber based on its solubility is still used, fiber is better classified based on its rate
of fermentability.
These breakfast meals were prepared and studied to investigate which component (GI,
fermentability, or both) might contribute to the SME.