Claim · model-written summary
Roasting had no significant effect on α-GOS content.
- Taxon
- Chickpea
Cicer arietinumt0 - Treatment
- roastinge0
- Outcome
- α-GOS contente1
- Direction
- no significant effecte0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“roasting itself had no significant effect”
t0“Chickpea”
t1“heat-stress during pod filling”
e1“the observed reduction in α-GOS content was attributable solely to soaking time”
Title
Vinti Kumari; Lone Buchwaldt; Brendan M. O'Leary Journal of Agriculture and Food Research 2026. doi:10.1016/j.jafr.2026.103047
Other claims from this paper (9)
- Observation Kabuli genotypes differed significantly in α-GOS content.
- Observation Broad sense heritability of α-GOS content was estimated at 76%.
- Intervention effect Heat stress during seed filling increased raffinose and stachyose content.
- Intervention effect Heat stress during seed filling reduced ciceritol content.
- Intervention effect Heat stress caused no net change in total α-GOS concentration.
- Intervention effect Longer soaking accounted for reduction in α-GOS content.
- Mechanism Leaching and endogenous α-galactosidase activity both contributed to α-GOS reduction during soaking.
- Observation Genotypic differences in soaking reduction exceeded genotypic differences among untreated seeds.
- Association Genetic variation in soaking loss was related to seed size, hydration coefficient and α-galactosidase activity.