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

Authors:

U. Wimalaweera,

University of Peradeniya, Peradeniya, LK
About U.
Department of Animal Science, Faculty of Agriculture
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A. Deen,

National Institute of Fundamental Studies, Hanthana Road, Kandy, LK
About A.
Laborotary of Nutritional Biochemistry

Postgraduate Institute of Science, University of Peradeniya, Peradeniya
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R. Visvanathan,

National Institute of Fundamental Studies, Hanthana Road, Kandy, LK
About R.
Laborotary of Nutritional Biochemistry
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S. M. Sewwandi,

National Institute of Fundamental Studies, Hanthana Road, Kandy, LK
About S. M.
Laborotary of Nutritional Biochemistry

Postgraduate Institute of Science, University of Peradeniya, Peradeniya
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S. Wickramanayake,

University of Peradeniya, Peradeniya, LK
About S.
Department of Animal Science, Faculty of Agriculture
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D. Wickramarachchi,

National Institute of Fundamental Studies, Hanthana Road, Kandy, LK
About D.
Laborotary of Nutritional Biochemistry
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N. Marikkar,

National Institute of Fundamental Studies, Hanthana Road, Kandy, LK
About N.
Laboratory of Food Chemistry
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I. Ratnayake,

National Institute of Fundamental Studies, Hanthana Road, Kandy, LK
About I.
Laborotary of Nutritional Biochemistry
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B. C. Jayawardana,

University of Peradeniya, Peradeniya, LK
About B. C.
Department of Animal Science, Faculty of Agriculture
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R. Liyanage

National Institute of Fundamental Studies, Hanthana Road, Kandy, LK
About R.
Laborotary of Nutritional Biochemistry
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Abstract

This study compared the fermentation properties of selected raw and boiled legumes after simulated digestion. Raw and boiled; mung bean, two cowpea cultivars (Waruni and Dhawala), horse gram, and chickpea were subjected to simulated digestion and fermentation using swine gastric and intestinal juices and cecal bacteria. Simulated digestion significantly (p <0.05) reduced prebiotic potential of some legume substrates except boiled; mung bean, Waruni, chickpea, Dhawala, and raw; Dhawala and horse gram. Digested residues of boiled chickpea, horse gram, and Waruni showed significantly (p<0.05) higher Bifidobacterium proliferation ability when compared to digested residues of boiled mung bean and Dhawala. Even after simulated digestion, chickpea showed the highest (p<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.

How to Cite: Wimalaweera, U., Deen, A., Visvanathan, R., Sewwandi, S. M., Wickramanayake, S., Wickramarachchi, D., … Liyanage, R. (2020). Comparison of fermentation properties in raw and boiled legumes after simulated digestion. Ceylon Journal of Science, 49(4), 403–408. DOI: http://doi.org/10.4038/cjs.v49i4.7820
Published on 24 Dec 2020.
Peer Reviewed

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