Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

•A model describes α-galactoside behavior during cowpea soaking-cooking process.•No thermal degradation of α-galactosides was observed even at boiling temperature.•Overall, adjusted α-galactoside apparent diffusivities increased with temperature.•At 30°C and 60°C, rate constants were identified in the seeds and soaking water.•This approach can be used to identify scenarios that minimize α-galactoside content. A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and 95°C). A reaction-diffusion model was built for the three considered alpha-galactosides both in the seed and in the soaking water, together with a model of water transport in the seed. The model reproduced coupled reaction-diffusion of alpha-galactosides during the soaking-cooking process with a good fit. Produced, diffused and degraded alpha-galactoside fractions were identified by performing a mass balance. During soaking at 30°C, degradation predominated (maximum found for raffinose degradation rate constant of 3.22×10−4s−1) whereas diffusion predominated at higher temperatures (95°C).