Figure 4. Gastric and duodenal digestion of chickpea porridges with contrasting cell structure.
Chickpea porridges made with intact or freeze-milled chickpea cells were digested using a dynamic gastric model followed by a static duodenal model. Starch digestibility curves show the percentage of total starch that has been digested at each time point from chickpea porridge made from intact or freeze-milled cells in the stomach (a) and duodenum (b). Profiles shown in panel b and c are of samples subjected to 60 min gastric residence, wherein the gastric baseline has been subtracted (b), or included to give the total amount of starch amylolysis (c). Curve fits were obtained by least square regression to one (a, R 2 > 0.99) or two (b, R 2 > 0.99) -phase association equations, with 95% confidence bands shown. (d) Micrographs of intact (d1,d3), and freeze-milled (d2,d4) porridge captured before (d1,d2) and after (d3,d4) duodenal digestion. All stained with KI, scalebar = 100 μm. All experimental points are the mean of three determinations obtained from one (freeze-milled) or two (intact) simulated digestion runs and the error bars show 20% standard error. (e) Clustered column chart showing percentage of total starch that has been digested at the end of duodenal phase, clustered by cell treatment type (intact versus freeze-milled) and with a separate column shown for each gastric residence time. The overlaid columns with a dark border represent the extent of starch released from each sample during the gastric phase.