Comparison of fermentation properties in raw and boiled legumes after simulated digestion

• Main Authors: U. Wimalaweera, A. Deen, R. Visvanathan, S. M. Sewwandi, S. Wickramanayake, D. Wickramarachchi, N. Marikkar, I. Ratnayake, B. C. Jayawardana, R. Liyanage
• Format: Article
• Language: English
• Published: Faculty of Science, University of Peradeniya, Sri Lanka 2020-12-01
• Series: Ceylon Journal of Science
• Subjects: legumes, digestion, fermentation, boiled, raw, prebiotic
• Online Access: https://cjs.sljol.info/articles/7820
• ISSN: 2513-2814; 2513-230X

<p class="Default">This study compared the fermentation properties of selected raw and boiled legumes after simulated digestion. Raw and boiled; mung bean, two cowpea cultivars (<em>Waruni </em>and <em>Dhawala</em>), horse gram, and chickpea were subjected to simulated digestion and fermentation using swine gastric and intestinal juices and cecal bacteria. Simulated digestion significantly (p &lt;0.05) reduced prebiotic potential of some legume substrates except boiled; mung bean, <em>Waruni</em>, chickpea, <em>Dhawala</em>, and raw; <em>Dhawala </em>and horse gram. Digested residues of boiled chickpea, horse gram, and <em>Waruni </em>showed significantly (p&lt;0.05) higher Bifidobacterium proliferation ability when compared to digested residues of boiled mung bean and <em>Dhawala</em>. Even after simulated digestion, chickpea showed the highest (p&lt;0.05) prebiotic potential compared to other legumes. Findings displayed that simulated digestion differently modulated the fermentation properties of both raw and boiled legumes. In conclusion, boiled legumes are more suitable than their raw powders for preparing prebiotic foods.</p>