Effect of processing on the non-starch polysaccharides and in vitro starchdigestibility of legumes

Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro sta rch digestibility of legumes (beans, lentils, chickpeas and peas) present i n the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was obs erved in cooked preparations probably due to the presence of other food ing redients. Soluble NSP increased in industrially processed legumes at the ex pense of the insoluble fraction. Significant amounts of resistant starch (R S) were detected in processed legumes. Industrial processing seemed to resu lt in an increased in vitro starch digestibility with a higher starch diges tion rate index (SDRI) in comparison with domestic processing. Rapidly avai lable glucose (RAG) in processed legumes, as a predictor of their potential glycemic response, showed differences depending on the type of legume and treatment. Generally pulses consumed as home-made meals had lower RAG value s.