Marisa Guerra

TL;DR: Natural fermentation of beans has been a very effective process for increasing functionality of Phaseolus vulgaris and the whole bean fermentation is very promising due to the lower cost.

TL;DR: In this paper, the α-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B1, vitamin B2 and vitamin E.

TL;DR: The present work studies the effect of natural fermentation and subsequent cooking process of two varieties of Vigna sinensis on the content of protein, minerals, ash, fat, soluble and insoluble dietary fibre, α-galactosides, inositol phosphates, trypsin inhibitor activity, water-soluble vitamins and protein quality parameters, in vivo digestibility and PER.

TL;DR: The physical and chemical properties of two commercial brands of granulated panelas and of one made on an experimental level were determined in this paper, where the parameters measured were moisture, aw, protein, ash, minerals, reducing sugars, sucrose, pH, color (L, a and b), insoluble solids (IS), transmittance a 720 nm and filterability.

TL;DR: It can be concluded that soluble fibre and α-galactosides are good substrates for endogenous colonic flora subjected to in vitro fermentation studies and are thus responsible for flatulence induced by legume consumption.