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It is known that beans contain certain oligosaccharides that cause bloating and intestinal discomfort in some people, myself included. Some of these oligosaccharides are water soluble and will be leached out by soaking and discarding the soaking water before cooking.

I feel, however, that some of the flavor and color of the beans is also lost when soaking for a long time (eg overnight). Is there some table showing oligosaccharide leaching rates, so that I could try to figure out a sweet spot between flavor and proper soaking?

Note that I'm not wondering whether I should soak. I'm interested in oligosaccharide leaching rates.

It is known that beans contain certain oligosaccharides that cause bloating and intestinal discomfort in some people, myself included. Some of these oligosaccharides are water soluble and will be leached out by soaking and discarding the soaking water before cooking.

I feel, however, that some of the flavor and color of the beans is also lost when soaking for a long time (eg overnight). Is there some table showing oligosaccharide leaching rates, so that I could try to figure out a sweet spot between flavor and proper soaking?

It is known that beans contain certain oligosaccharides that cause bloating and intestinal discomfort in some people, myself included. Some of these oligosaccharides are water soluble and will be leached out by soaking and discarding the soaking water before cooking.

I feel, however, that some of the flavor and color of the beans is also lost when soaking for a long time (eg overnight). Is there some table showing oligosaccharide leaching rates, so that I could try to figure out a sweet spot between flavor and proper soaking?

Note that I'm not wondering whether I should soak. I'm interested in oligosaccharide leaching rates.

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Beans soaking times, flavor vs flatulence

It is known that beans contain certain oligosaccharides that cause bloating and intestinal discomfort in some people, myself included. Some of these oligosaccharides are water soluble and will be leached out by soaking and discarding the soaking water before cooking.

I feel, however, that some of the flavor and color of the beans is also lost when soaking for a long time (eg overnight). Is there some table showing oligosaccharide leaching rates, so that I could try to figure out a sweet spot between flavor and proper soaking?