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Oligosaccharins of Black Gram (vigna mungo l.) as Affected by Processing Methods

Girigowda, K and Prashanth, SJ and Mulimani, VH (2005) Oligosaccharins of Black Gram (vigna mungo l.) as Affected by Processing Methods. In: Plant Foods for Human Nutrition, 60 (4). pp. 173-180.

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The oligosaccharide content was determined in 12 different cultivars of black gram. The effect of various treatments such as soaking, cooking, and enzyme treatment on the raffinose family oligosaccharides of dry seeds and flour was studied. Ajugose, a higher oligosaccharide (DP 6) found in trace quantities in seeds, was shown in black gram by HPLC. The percent reduction of raffinose, stachyose, verbascose, and ajugose after soaking for 16 hr was 41.66%,47.61%,28.48%, and 26.82%, respectively in Local-I variety and 43.75%, 20.58%, 23.60%, and 15.88%, respectively in Local-II variety. Cooking for 60 min resulted in decrease of 100% for raffinose, 76.19% for stachyose, 36.39% for verbascose, and 60.97% for ajugose in Local-I variety and 100% for raffinose, 55.88% for stachyose, 48.52% for verbascose, and 56.07% for ajugose in Local-II variety. Thin layer chromatographic analysis of 3 hr enzyme-treated samples revealed almost complete hydrolysis of raffinose family of oligosaccharides. Among the different methods employed, enzyme treatment was found to be the most effective for removing alpha-galactosides in black gram.

Item Type: Journal Article
Publication: Plant Foods for Human Nutrition
Publisher: Springer
Additional Information: Copyright for this article belongs to Springer.
Keywords: Aspergillus oryzae;Antinutritional factors;Black gram;Oligosaccharides;Thin layer chromatography
Department/Centre: Division of Biological Sciences > Biochemistry
Date Deposited: 08 Feb 2007
Last Modified: 19 Sep 2010 04:23
URI: http://eprints.iisc.ac.in/id/eprint/5328

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