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Influence of Processing on Physical Form of Beans and on Intestinal Fermentation
Author(s) -
FLEMING S.E.,
FITCH M.D.,
STANLEY D.W.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08954.x
Subject(s) - fermentation , autoclave , food science , dietary fiber , chemistry , fiber , digestion (alchemy) , biology , chromatography , organic chemistry
Three red kidney bean‐containing diets and one fiber‐free diet were fed to five Yucatan miniature swine to evaluate the influence of the physical form of a high‐fiber food on fermentation in the gut. Beans were processed by three techniques prior to cooking: the conventional soak and autoclave procedure, a wet‐milling technique, and a dry‐milling technique. Breath gases were collected from the animals and the concentrations of hydrogen and methane were determined to assess intestinal fermentation. Even though differences among the three bean preparations could be detected microscopically, these differences were not reflected in the physiological measurements since the extent of fermentation was similar for the three bean diets.