Although nondigestible fermentable oligosaccharides such as fructo-oligosaccharides are considered SCFA-promoting compounds (Kaplan and Hutkins,2000), their low inclusion rate in the diet compared with other nondigested carbohydrates such as resistant starch or nonstarch polysaccharides of cereals or nondigestible oligosaccharides of soy probably preclude their potential to promote different fermentation patterns