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Why do you have to soak or boil chickpeas before cooking in an IP?
DocBuzzkill:
--- Quote from: Run Amok on September 07, 2018, 03:18:42 PM ---The pre-soaking stuff is kind of a myth in general though-- here is an epicurious article on the subject. https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
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(It's also thought that soaking the beans breaks down some of the complex sugars that can make beans hard for some people to digest. We didn't test for digestability, because every stomach is different.)
Now that right there's some heavy-hitting science! ;)
This is a tad more robust: Effect of soaking and cooking on the effect of oligosaccharides and lectins in red kidney beans (Phaseolus vulgarlis)
I almost always soak beans prior to cooking on the stove top, conventional pressure cooker, or the IP, if only to leach out those fartacious oligosaccharides.
Run Amok:
--- Quote from: DocBushwell on September 10, 2018, 07:03:17 PM ---
(It's also thought that soaking the beans breaks down some of the complex sugars that can make beans hard for some people to digest. We didn't test for digestability, because every stomach is different.)
Now that right there's some heavy-hitting science! ;)
This is a tad more robust: Effect of soaking and cooking on the effect of oligosaccharides and lectins in red kidney beans (Phaseolus vulgarlis)
I almost always soak beans prior to cooking on the stove top, conventional pressure cooker, or the IP, if only to leach out those fartacious oligosaccharides.
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If I mislead anyone into thinking that epicurious was a scientific source, I sincerely apologize. :D That article was interesting but I don't think it gets us any closer to the answer of whether soaking + cooking is the only way. They found that soaking & cooking significantly lowered the oligosaccharides & lectins. That just proved the anecdote. But, they didn't test whether a short soak, or even eliminating the soak would significantly reduce the offensive components. Also, they included baking soda in their soaking water. Also it would be helpful to know at what point people are sensitive to the offensive substances. Perhaps cooking alone reduces them to a tolerable level. *shrug*
Ice Cream:
--- Quote from: Run Amok on September 10, 2018, 07:16:28 PM ---If I mislead anyone into thinking that epicurious was a scientific source, I sincerely apologize. :D That article was interesting but I don't think it gets us any closer to the answer of whether soaking + cooking is the only way. They found that soaking & cooking significantly lowered the oligosaccharides & lectins. That just proved the anecdote. But, they didn't test whether a short soak, or even eliminating the soak would significantly reduce the offensive components. Also, they included baking soda in their soaking water. Also it would be helpful to know at what point people are sensitive to the offensive substances. Perhaps cooking alone reduces them to a tolerable level. *shrug*
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I am full of awe that you read a scientific article on this topic in such deep detail!
DocBuzzkill:
--- Quote from: Run Amok on September 10, 2018, 07:16:28 PM ---If I mislead anyone into thinking that epicurious was a scientific source, I sincerely apologize. :D That article was interesting but I don't think it gets us any closer to the answer of whether soaking + cooking is the only way. They found that soaking & cooking significantly lowered the oligosaccharides & lectins. That just proved the anecdote. But, they didn't test whether a short soak, or even eliminating the soak would significantly reduce the offensive components. Also, they included baking soda in their soaking water. Also it would be helpful to know at what point people are sensitive to the offensive substances. Perhaps cooking alone reduces them to a tolerable level. *shrug*
--- End quote ---
It's not the only way! You can also irradiate beans! From New Scientist: Irradiation produces low-gas beans
Granted, the Nyombaire, Siddiq, & Dolan experiments could have used a few more timepoints, but there are other studies here and there that also suggest soaking aids in decreasing levels of oligosaccharides.
DocBuzzkill:
Ooooh, this one's interesting: After soaking in tap water the loss of oligosaccharides was lowest in red beans (1.25%) and highest in common white beans (27.6%). Pressure cooking, without previous soaking, resulted in no oligosaccharide loss in common white beans but a loss of up to 32% in chickpeas. After pressure cooking of soaked legumes, the loss of stachyose ranged from 14.2% in red beans up to
35.9% for lentils.
So maybe it's dependent on the type of legume?
Here's the article: Oligosaccharides in raw and processed beans. Unfortunately, the full reprint costs ~ 40 dollars.
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