Degradation of raffinose and stachyose in solid state fermented lathyrus sativus seeds
1989
Moslehuddin, A.B.M. | Chowdhury, I.
Flatulence causing oligosaccharides of the solid state fermented and unfermented Lathyrus sativus were studied in this paper and was found that the flatulence causing oligosaccharides raffinose and stachyose are degraded to simple sugars after fermentation. The maximum degradation to sugars of raffinose and stachyose occurs at 20 and 30 hours fermentation. The fermented products of the legumes are acceptable for human consumption upto 30 hours fermentation and there is no off flavor of the product at this fermenting period. Moreover, by this solid state fermentation, the other nutritional constants are also increased and at the same time flatulence causing oligosaccharides are reduced. Therefore, there are more benefits in fermenting the legume seeds to improve the seeds in terms of nutrition.
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