Oligosaccharide compositions of flours from dehulled seeds of eleven legumes were determined by gas-liquid chromatography and mass spectroscopy. While soybean contained 11.7% sugars, concentrations in lupine, cowpea, chickpea and lentil were about 8%; lima, navy and northern beans, field pea, mung bean and fababean contained about 5% of sugars. Sucrose represented 20-55% of the total sugars; stachyose was the principal or-galactoside in most species. In addition, high amounts of manninotriose were found in chickpea and lentil flours whereas verbascose was a major component in field pea, mung bean and fababean flours. The nine species and biotypes which contained starch were pin milled and air-classified into protein-rich and starch-rich fractions. The protein fractions were 40-90% higher than the flours in o-galactosides, especially raffinose, manninotriose, stachyose and verbascose. The starch fractions were depleted in cr-galactosides, the concentrations varied from 1.2-2.8% of the fraction.
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