Dietary Fiber in Three Raw Legumes and Processing Effect on Chick Peas by an Enzymatic-Gravimetric Method

Legumes are important sources of dietary fiber. Chick peas, kidney beans, and lentils samples were analyzed by AOAC methods (985.29 and 991.42) and the total dietary fiber content was 17.6, 26.3, and 19.2%, respectively. The main portion, between 68 and 90%, was the insoluble dietary fiber fraction. Different processings (soaking, cooking, and frying) of chick peas yielded a total dietary fiber increase of 49.5% after cooking and decrease of 21.4% after frying. The insoluble fraction rose 108% after cooking, while the level of insoluble dietary fiber remained constant after frying.