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ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1520510
Effect of Thermal and Non-Thermal Processing on Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) content in Millet, Sorghum, Soybean and Sesame Varieties
Provisionally accepted- 1 Mountains of the Moon University, Fort Portal, Uganda
- 2 Faculty of Agriculture and Environment, Gulu University, Gulu City, Uganda
- 3 School of Food Technology, Nutrition & Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
This study investigated the effect of processing (roasting and malting) and crop variety on fermentable oligo-di-monosaccharides and polyols (FODMAPs) profile of millet, sorghum, soybean, and sesame varieties commonly consumed in Uganda. Two elite varieties and one indigenous variety for each crop were analyzed. Monosaccharide and polyols content was determined by HPLC-UV method, while disaccharides and oligosaccharide were determined using Megazyme kits. The elite varieties of soybean (Maksoy 3N), Millet (Seremi 2) and sorghum (Narosorg 2) exhibited significantly (P < 0.05) lower oligosaccharide content compared to indigenous varieties with percentage differences ranging from 10.2% to 73.9%. Additionally, Maksoy 3N and Narosorg 2 also exhibited significantly lower (P < 0.05) excess fructose content compared to the indigenous variety. Malting was more effective than roasting (P < 0.05) in reducing FODMAP categories and total FODMAP content. Malting effectively reduced excess fructose in all grain types to the recommended levels of <0.15g/100g compared to roasting. Moreover, malting reduced total oligosaccharides and total FODMAPs in soybean and sesame by more than 50%. However, this reduction did not achieve the recommended threshold of 0.3g/100g for total oligosaccharides and 0.5g/100g, for total FODMAPs which are a criterion to categorize low FODMAP diets. Malting conditions should be optimized to enhance its effectiveness in producing low FODMAP foods. This study highlights the importance of selecting appropriate grain variety and processing techniques that modify FODMAP content in foods that can be used for dietary therapy of gastro-intestinal disorders among vulnerable population.
Keywords: Fermentable oligo-di-monosaccharides and polyols, Grain Variety, Roasting, Malting, Cereals, legumes, fructo-oligosaccharides, galacto-oligosaccharides
Received: 31 Oct 2024; Accepted: 20 Feb 2025.
Copyright: © 2025 Alowo, Olum, Mukisa and Ongeng. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Docus Alowo, Mountains of the Moon University, Fort Portal, Uganda
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