02-11-2021, 10:29 PM
Treating this as a matter of biochemistry I see the following issues:
1) How effective is soaking at leaching out the polysaccharides? Is there a better way to do this?
2) How much maceration is necessary to get effective enzymatic digestion? Is it enough to cook until soft, and then incubate at 55 degrees with alpha-galactosidase for some time, or is it better to puree and then incubate? Are other enzymes also necessary to digest the polysaccharides?
3) Is there an easy way to assay the level of polysaccharides remaining in the chick peas after preparation? This might also make it possible to quantify what level of polysaccharides your gut can tolerate.
This sounds like a perfect pandemic project if you are missing the lab. And the results would surely qualify for submission to the Journal of Irreproducible Results.
Another approach would be to breed or engineer gasless chickpeas.
Finally, I wonder if it would be possible to brew a chickpea beer, thereby converting all those nasty polysaccharides into ethanol?
miley-excited001:
1) How effective is soaking at leaching out the polysaccharides? Is there a better way to do this?
2) How much maceration is necessary to get effective enzymatic digestion? Is it enough to cook until soft, and then incubate at 55 degrees with alpha-galactosidase for some time, or is it better to puree and then incubate? Are other enzymes also necessary to digest the polysaccharides?
3) Is there an easy way to assay the level of polysaccharides remaining in the chick peas after preparation? This might also make it possible to quantify what level of polysaccharides your gut can tolerate.
This sounds like a perfect pandemic project if you are missing the lab. And the results would surely qualify for submission to the Journal of Irreproducible Results.
Another approach would be to breed or engineer gasless chickpeas.
Finally, I wonder if it would be possible to brew a chickpea beer, thereby converting all those nasty polysaccharides into ethanol?
miley-excited001: