Determination and detoxification of oligosaccharides in selected Philippine indigenous legumes
1988
Revilleza, M.J.R. | Raymundo, L.C. | Mendoza, E.M.T. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Plant Breeding)
Oligosaccharides of the raffinose family, namely, raffinose, stachyose and verbascose, are known causal factors of flatulence in legumes and thus limit their utilization as food and feed. The oligosaccharide profile of raw mature seeds of six 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: Samsamping (Clitoria ternatea)Batao (Dolichos lablab)Sabawel (Mucuna curanii) Lima (Phaseolus lunatus)Swordbean (Canavalia gladiata)Jackbean (Canavalia ensiformis). Samsamping had 4.79% total oligosaccharides and batao, 3.78%. A jackbean accession had 1.79% oligosaccharides. Simple processing methods were tested to detoxify the oligosaccharides. Soaking of 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.
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