|
ISS
820 East 20th Street
Cookeville, TN 38501 USA
931 526 1106
Bob@sproutnet.com
中文版
En espaņol
| |
Oligosaccharides in several Philippine indigenous food legumes: determination,
localization and removal.
Plant Foods Hum Nutr 1990 Jan;40(1):83-93
Revilleza MJ, Mendoza EM, Raymundo LC.
Institute of Plant Breeding, College of Agriculture, University of the
Philippines, Los Banos.
The oligosaccharide profile of raw mature seeds of seven 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: Sam-samping
(Clitoria ternatea) greater than hyacinth bean (Dolichos lablab) greater than
sabawel (Mucuna pruriens) greater than lima bean (Phaseolus lunatus) greater
than swordbean (Canavalia gladiata) greater than rice bean (Vigna umbellata)
greater than jack bean (Canavalia ensiformis). Sam-samping had 4.79% total
oligosaccharides and hyacinth bean or batao, 3.66%. A jack bean accession had
1.79% oligosaccharides. Simple processing methods were tested to detoxify the
oligosaccharides. Soaking the 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.
|
