{'fraction_non_alphanumeric': 0.03409090909090909, 'fraction_numerical': 0.017482517482517484, 'mean_word_length': 5.361111111111111, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Effect of Processing on the Soluble Carbohydrate Content of Lentils.

Lentils ( Lens culinaris ), like other legumes, are important both nutritionally and agriculturally. Soaking of lentil drastically reduce the quantities of α-galactosides present in the raw material (45-100% reduction). Analysis of the soaking medium (distilled water, 0.1% citric acid solution, 0.07% sodium bicarbonate solution) showed that these losses could not be explained by leaching alone, since the α-galactosides in the soaking medium amounted to only 1-10% of the recorded losses. Other monosaccharides (fructose and glucose) underwent a conspicuous increase (120 and 280% respectively) after soaking. The results indicate that during the 9 h soaking period the sugars in the lentils underwent a metabolic mobilization reminiscent of the changes taking place during germination. Cooking of the soaked lentils modified the α-galactoside content only slightly. On the other hand fructose, glucose, and sucrose decreased significantly during cooking. Soaking and cooking in water led to removal of a substantial proportion of the flatulence-causing oligosaccharides.