Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds

Plant Foods for Human Nutrition

Volumn 55, Issue 2, 2000, Pages 97-110

  Oboh, H A ^b   Muzquiz, M ^b   Burbano, C ^b   Cuadrado, C ^b   Pedrosa, M M ^b   Ayet, G ^b   Osagie, A U ^a  

^a UNIVERSITY OF BENIN   (Nigeria)

^b INIA   (Spain)

Author keywords

Legumes; Oligosaccharides; Processed; Raffinose; Stachyose; Verbacose

Indexed keywords

GALACTOSIDE; OLIGOSACCHARIDE;

ARTICLE; CHEMISTRY; FLATULENCE; FOOD HANDLING; GERMINATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEGUME; MEDICINAL PLANT; METABOLISM; NIGERIA; NUTRITIONAL VALUE; PHYSIOLOGY; PLANT SEED; TIME;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FABACEAE; FLATULENCE; FOOD HANDLING; GALACTOSIDES; GERMINATION; HEAT; NIGERIA; NUTRITIVE VALUE; OLIGOSACCHARIDES; PLANTS, MEDICINAL; SEEDS; TIME FACTORS;

EID: 0033919583     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008133531726     Document Type: Article

References (20)

1. Sathe SK, Salunkhe DK (1981) Preparation and utilization of protein concentrates and isolates for nutritional and functional improvement of foods. J Food Qual 4: 145-233.
2. Aletor VA, Aladetimi OO (1989) Compositional evaluation of some cowpea varieties and some underutilised edible legume in Nigeria. Die Nahrung 33(10): 999-1008.
3. Apata DF, Ologhobo AD (1994) Biochemical evaluation of some Nigerian legume seeds. Food Chem 49: 333-338.
4. Jambunathan R, Singh U (1981) Grain quality of pigeon pea. In Proceedings of the International Workshop on Pigeon Pea, Vol 1, ICRISAT, Hyderabad Andhra Pradesh, India, 15-19 December, 1980.
5. Sharma A, Sehgal S (1992) Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba). Food Chem 43: 383-385.
6. Reddy NR, Salunkhe DK, Sharma RP (1980) Flatulence in rats following ingestion of cooked and germinated black gram a a fermented product of black gram and rice blend. J Food Sci 45: 1161-1164.
7. Price KR, Lewis J, Wyatt GM, Fenwick R (1988) Review article. Flatulence - Causes, relation to diet and remedies. Die Nahrung 32(6): 609-626.
8. Ryan CA, Farmer EE (1981) Oligosaccharide signals in plants: A current assessment. Annv Rev Plant Physiol Molec Biol 42: 651-674.
9. Akinyele IO, Akinlosotu A (1991) Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata). Food Chem 41: 43-53.
10. Abdel-Gawad AS (1993) Effect of domestic processing on oligosaccharide content of some dry legume seeds. Food Chem 46: 25-31.
11. Muzquiz M, Rey C, Cuadrado C, Fenwick GR (1992) Effect of germination on the oligosaccharide content of lupin species. J Chrom 607: 349-352
12. Revilleza JR, Mendoza EMT, Raymundo LC (1990) Oligosaccharides in several Philippine indigenous food legumes: Determination, localization and removal. Plant Foods Human Nutr 40: 83-93.
13. Burbano C, Muzquiz M, Ayet G, Cuadrado C, Pedrosa MM (1999) Evaluation of antinutritional factors of selected varieties of Phaseolus vulgaris. J Sci Food Agric 79: 1468-1472.
14. Onigbinde AO, Akinyele IO (1983) Oligosaccharide conent of 20 varieties of cowpeas in Nigeria. J Food Sci 48: 1250-1254.
15. Somiari IR, Balogh E (1993) Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of cowpea flours. J Sci Food Agric 61: 339-343.
16. Uzogara SG, Morton ID, Daniel JW (1996) Changes in some antinutrients of cowpeas (Vigna unguiculata) processed with 'kanwa' alkaline salt. Plant Foods Human Nutr 40: 249-258.
17. Rao PU, Belavady B (1978) Oligosaccharide in pulses: Varietal differences and effects of cooking and germination. J Agric Chem 26: 316-319.
18. Iyer V, Salunkhe DK, Shate SK, Rockland LB (1980) Quick-cooking beans (Phaseolus vulgaris L). II. Phytates, oligosaccharides and anti-enzymes. Plant Foods Human Nutr 30: 45-52.
19. Kuo TM, Vanmiddlesworth JF, Wolf WJ (1988) Content of raffinose oligosaccharides and sucrose in various plant seeds. J Agric Food Chem 36: 32-36.
20. Kataria ABM, Chauhan BN, Punia D (1990) Effect of domestic processing and cooking methods on the content of carbohydrates of amphidiploids (black gram × Mung beans). Food Chem 36: 63-72.