[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 enzymatic 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.