Influencia de los tratamientos de cocción en las características de la fibra dietaria de Lablab purpureus L. sweet

Abstract

Abstract: The dolichos bean (Lablab purpureus, L. sweet) is a specie of legume considered a food with a high content of proteins, minerals and functional components, including dietary fiber. It is grown in the province of Loja - Ecuador. Despiste of its potential, just few studies have been carried out on this legume in its raw and cooked state. This research work aimed to determine the influence of boiling and pressure cooking methods on the content of total dietary fiber and its fractions present in the sieve. The determination of dietary fiber was carried out using the AOAC enzymatic-gravimetric method. Minitab 19 software was used for statistical analysis, performing an ANOVA together with Tukey's multiple range test with p ≤ 0.05 with significance level. Finally, no statistical difference was evidenced in the content of total and soluble dietary fiber, as well as in the FDI / FDS ratio between the raw legume and the one subjected to the two cooking treatments.