Oligosaccharides in several Philippine indigenous food legumes: Determination,localization and removal |
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Authors: | Ma Jamela R Revilleza Evelyn Mae T Mendoza Leoncio C Raymundo |
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Institution: | (1) Institute of Plant Breeding, College of Agriculture, University of the Philippines at Los Baños, College, 4031 Laguna, Philippines;(2) Institute of Food Science and Technology, College of Agriculture, University of the Philippines at Los Baños, College, 4031 Laguna, Philippines |
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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.Part of MS thesis of the senior author. |
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Keywords: | oligosaccharides raffinose stachyose verbascose legumes lima bean (Phaseolus lunatus L ) sword bean (Canavalia gladiata (Jacq ) DC ) jack bean (Canavalia ensiformis (L ) DC ) sabawel (Mucuna pruriens or cochinchinensis) hyacinth bean (Dolichos lablab L ) and rice bean (Vigna umbellata Ohashi ) |
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