ISSN:
1573-9104
Keywords:
oligosaccharides
;
raffinose
;
stachyose
;
verbascose
;
legumes
;
lima bean (Phaseolus lunatus L.)
;
sword bean (Canavalia gladiata (Jacq.) DC.)
;
jack bean (Canavalia ensiformis (L.) DC.)
;
sabawel (Mucuna pruriens or cochinchinensis)
;
hyacinth bean (Dolichos lablab L.) and
;
rice bean (Vigna umbellata Ohashi.)
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract The oligosaccharide profile of raw mature seeds of seven different legumes indigenous to the Philippines was measured in 70% ethanol extracts of the seeds by thin layer chromatography using HPTLC plates and quantified by a densitometer. Based on the results, the legumes could be ranked according to decreasing oligosaccharide content or flatulence potential as follows: Sam-samping (Clitoria ternatea)〉hyacinth bean (Dolichos lablab)〉 sabawel (Mucuna pruriens)〉lima bean (Phaseolus lunatus)〉swordbean (Canavalia gladiata)〉rice bean (Vigna umbellata)〉jack bean (Canavalia ensiformis). Sam-samping had 4.79% total oligosaccharides and hyacinth bean or batao, 3.66%. A jack bean accession had 1.79% oligosaccharides. Simple processing methods were tested to detoxify the oligosaccharides. Soaking the batao seeds had no effect while boiling even resulted in a net 23–31% increase in the levels of raffinose, stachyose and verbascose. On the other hand, two min of dry roasting resulted in complete removal of oligosaccharides whereas germination resulted in about 30–40% decrease after 1 and 2 days, respectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02193782
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