Carbohydrates in various legumes [navy beans, pinto beans, faba beans, lentils and mung beans] flours: sugar
Onanong Naiwikun
Flour was obtained by dry milling of five legumes: navy beans, pinto beans, faba beans, lentil, and mungbean. The results of the chemical composition of the legume flours showed that they have similar starch and moisture content. Faba beans, lentil, and mung bean flours contain approximately the same amount of damaged starch, which is more than that in the navy and pinto bean flours. Faba beans flour has the highest in navy beans flour; ash and acid detergent fiber content is highest in mung bean flour. The total sugar content is high in all legume flours. The legume flours contain high amount of free sugars, sucrose, stachyose and verbascose are high, but navy and pinto bean flours contain small amounts of verbascose. All legume flours also contain raffinose and glucose, but faba beans and lentil flours have certain different unidentified sugars
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Bibliographic information
This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture