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En la década de los setenta, se propuso que el consumo deficitario de fibra dietética contribuía tanto al sobrepeso como al padecimiento de enfermedades cerebrovasculares y del aparato digestivo. En la actualidad se ha demostrado ampliamente su efecto beneficioso, así como su acción (proporcional al tipo de fibra ingerida) sobre las patologías relacionadas El propósito del presente trabajo fue comprobar que el tratamiento térmico modifica el contenido de Fibra Dietética Total (FDT), Fibra Dietética Soluble (FDS) y Fibra Dietética Insoluble (FDI) en las lentejas (Lens culinaris) y caraotas negras (Phaseolus vulgaris), ambas especies de mayor consumo en el país y específicamente en el área metropolitana de Caracas. La determinación en el contenido de FDT y sus fracciones (FDS y FDI) se realizó mediante la aplicación del método enzimático gravimétrico (Prosky y cols.1988). Los resultados indican diferencias significativas (Kruskal Wallis-Test 95% de confianza) en el contenido de FDT y sus fracciones entre las leguminosas crudas y las sometidas a los tratamientos térmicos. La FDI predominó en todos los casos, hecho que por los efectos positivos que la caracterizan aparentemente favorecen a los consumidores de estas leguminosas. Sobre estos hallazgos se considera importante continuar con el análisis químico de los constituyentes de la FDT generados después de la cocción de estas leguminosas.Effect of thermal treatment on total dietetic fiber, soluble and insoluble contents in legumes. During the seventies it was proposed that the deficient intake of dietetic fiber contributed both to the overweight and the suffering of brain vascular and digestive diseases. At the moment, its beneficial effect (which is proportional to the type of fiber consumed) has been widely demonstrated for its action on related diseases. The purpose of this paper was to prove that thermal treatment modifies the content of Total Dietetic Fiber (TDF), Soluble Dietetic Fiber (SDF) and Insoluble Dietetic Fiber (IDF) in lentil (Lens culinaris) and black beans (Phaseolus vulgaris), both species of high intake in the country, especially in Caracas. The determination of TDF and its fractions (SDF and IDF) was performed through the application of the gravimetric enzimatic method (21 ). The results indicate significant differences (Kruskal-Wallis Test 95% of confidence) in the contents of TDF and its fractions. between the crude legumes and those subject to thermal treatment. The IDF was predominant in all cases and according to its positive effects- apparently favors the consumers of these legumes. On the basis of these findings, it is considered important to continue the analysis of the TDFs constituents generated after the cooking of these legumes.

The consumption of legume seeds in developing countries is very important because of their low cost and valuable nutritional characteristics (high protein, digestible and indigestible carbohydrates, and polyphenols content). However, limited information is available on the indigestible carbohydrates and the antioxidant capacity of legumes growing in Mexico. The cooked seeds of three Mexican pulses (black bean, chickpea, and lentil) were evaluated regarding their chemical composition, in vitro starch digestibility, polyphenols content and antioxidant capacity. The highest protein contents were recorded in chickpeas and lentils with no difference between them. Black bean presented the highest dietary fiber, resistant starch, and total indigestible fraction contents. The highest polyphenols and anthocyanins contents were shown by lentil and black bean, respectively. However, black bean exhibited the highest antioxidant capacity, which suggess an important role for anthocyanins in this effect. Present data confirm these legumes as a good source of indigestible carbohydrates and natural antioxidants; their consumption might have a role in preventing diabetes and other chronic-degenerative diseases. [ABSTRACT FROM AUTHOR]