ArticleScientific reports2022
Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 12 citations in OpenAlex.
- Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties.Foods (Basel, Switzerland) · 2025Article
- Influence of Malted Chickpea on the Composition of Volatiles in Hummus.Molecules (Basel, Switzerland) · 2025Article
- Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans.Molecules (Basel, Switzerland) · 2025Article
- Influence of malting procedure on the isoflavonoid content of soybeans.Scientific reports · 2024Article
- Malting-A method for modifying volatile composition of black, brown and green lentil seeds.PloS one · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Raffinose family oligosaccharides (RFOs) are sugars, which are considered anti-nutritional substances, which are not digestible by human gastric enzymes and can lead to flatulence. Legume seeds are often rich in these compounds, which can be cumbersome for many people, such as vegetarians or the population of developing countries, whose diets consists of large amounts of these food products. In this study, simple procedures used around the world in the brewing industry (malting and mashing) were used to determine, whether these processes could be applied to popular legume seeds (lentil and bean) to reduce the RFOs content. Acquired malts and worts were characterised by radically decreased concentration (up to 90%) of most ubiquitous RFOs, such as raffinose and stachyose.
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