It is also very important to take into account other technological and thermal procedures in the preparation of dishes based on legumes, which may deprive them of fiber of the water-insoluble fraction while retaining the water-soluble fraction, causing a reduction in the content of antinutrients and thus improving their nutritional value and digestibility [22]
Acknowledgements The authors thank the South African Tuberculosis Vaccine Initiative (SATVI) and the Desmond Tutu HIV Centre (Institute of Infectious Diseases and Molecular Medicine, University of Cape Town) for subject enrolment and the collection of samples
Kim SY, Lim JH, Choi SW, Kim M, Kim ST, Kim MS, et al
After the initial reduction in appetite, the food intake of the experimental groups increased to the same amount as the rats in the control group, however, both the high dose and low dose groups were seen to have maintained a lower level of body weight despite the increase in calories