Oligosaccharides in several Philippine indigenous food legumes: Determination, localization and removal

Abstract

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)>hyacinth bean (Dolichos lablab)> sabawel (Mucuna pruriens)>lima bean (Phaseolus lunatus)>swordbean (Canavalia gladiata)>rice bean (Vigna umbellata)>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. © 1990 Kluwer Academic Publishers.

Source or Periodical Title

Plant Foods for Human Nutrition

ISSN

9219668

Page

83-93

Document Type

Article

Subject

hyacinth bean (Dolichos lablab L.) and, jack bean (Canavalia ensiformis (L.) DC.), legumes, lima bean (Phaseolus lunatus L.), oligosaccharides, raffinose, rice bean (Vigna umbellata Ohashi.), sabawel (Mucuna pruriens or cochinchinensis), stachyose, sword bean (Canavalia gladiata (Jacq.) DC.), verbascose

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