Oligosaccharides of indigenous legumes
Garcia, V.V. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Analyzed matured seeds of two pigeon pea (Cajanus cajan) varieties ("Kadyos") for proximate composition, total sugar, reducing sugar and starch content, glucose, sucrose, raffinose, stachyose and vervoscose were separated and identified in "tapilan"; mungbean and four cowpea varieties by thin layer chromatography. Different processing methods of reducing/eliminating oligosaccharides responsible for flatus activity have been done and the optimum processing method of reducing the oligosaccharide content was determined. The results of this research will benefit both household and large-scale processing of these legumes.
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