Raffinose oligosaccharides in pea (Pisum sativum L.)
1992
Khalil, I.A. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry and Human Nutrition)
Raffinose oligosaccharides, raffinose, stachyose and verbascose content of raw and cooked seed of four pea cultivars, 'Green Feast', 'Lincoln', 'P-8' and 'UAR-15' was determined to find varietal variations in their flatulent character. Quantitative changes in the above components of the four cultivars during germination and maturation were also studied. Significant (P= 0.05) variations were observed among the above cultivars with respect to their oligosaccharide content. 'Lincoln' was found as the best cultivar in this respect since it contained the least amount of stachyose, the principal oligosaccharide in pea. While such components were increased with seed maturation, both cooking and germination reduced them. Like seed, the hull also contained oligosaccharides. It was concluded that flatulent character of pea can be depressed by breeding. Eating immature or germinated seeds is also suggested to minimize the oligosaccharide content of the diet.
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