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I believe what is implied in the table is that pectins, guar, ispaghula ferment more rapidly compared to hemicellulose.

When the fermentation rates of the first three SF are compared a great deal of variability in the fermentation rate is found. For example, here is a table that compares the percent fermentation of three SF with time in hours.

Time Psyllium Gum Arabic Pectin
3 52.7 6.7 72.3
6 67.8 6.7 86.2
9 71.4 41.6 93.3
12 77.3 50.5 95.3
18 81.8 91.7 94.7
24 83.4 96.0 95.7
36 86.1 96.8 96.5
48 86.9 97.1 96.8
72 89.5 98.8 97.3

As you can see Psyllium and Pectin are fermented much quicker than Guar. (Apologies for the table format - it is difficult to do in this message board)

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STABLE: ♂, IBS-D 50+ years - Science of IBS

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