Oligosaccharide Content of 20 Varieties of Cowpeas in Nigeria

Onigbinde, A.O.; Akinyele, I.O.

doi:10.1111/j.1365-2621.1983.tb09203.x

Cited by 64 publications

(34 citation statements)

References 6 publications

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“…The processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) caused slight decreased of sucrose content of soybean seeds Giza 21 and Giza 35. Onigbinde and Akinyele (1983) reported that the sucrose levels of raw and dehulled cowpea were 0.87% and 0.88%, respectively. In general, the soybean seeds, Giza 21 and Giza 35 are considered as good sources of sugar fractions.…”

Section: The Effect Of Processing and Cooking Methods On Sugarsmentioning

confidence: 99%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents were decreased of the studied soybean seeds. Generally, the processing and cooking methods resulted in a decrease of raffinose, stachyose, verbascose, maltose and sucrose accompanied by an increase in glucose. These resulted revealed that the processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) was more effective in eliminating the contents of oligosaccharides and phytic acid in both varieties soybean seeds.

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Section: The Effect Of Processing and Cooking Methods On Sugarsmentioning

confidence: 99%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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“…Onigbinde & Akinyele (1983) reported a 46% reduction in raffinose and a 50% reduction in stachyose contents after boiling for 40 min. Ibrahim, Habiba, Shatta, & Embaby (2002) reported that cooking in boiling water for 40 min with a water-to-seed ratio of 10:1 (w/w) resulted in a 100% loss of raffinose and an 81% loss of stachyose.…”

Section: Experimental Changes In Alpha-galactosides During the Soakinmentioning

confidence: 98%

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

et al. 2018

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Please cite this article as: Coffigniez, F., Briffaz, A., Mestres, C., Alter, P., Durand, N., Bohuon, P., Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem. 2017.09.057 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. degradation predominated (maximum found for raffinose degradation rate constant of 3.22 × 10 4 s 1 ) whereas diffusion predominated at higher temperatures (95 °C).

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“…Mulimani et al, (1997), reported that cooking of dry whole soybean resulted in decrease of RFOs. These reductions may be due to heat induced hydrolysis of the oligosaccharides to simple disaccharides and monosaccharides as postulated by Onigbinde and Akinyele (1983). Oligosaccharides of RFOs are degraded by -galactosidase.…”

Section: Effect Of Cooking On the Oligosaccharide Contentmentioning

confidence: 98%

Natural variability and effect of processing techniques on raffinose family oligosaccharides in pigeonpea cultivars

Raja

Agasimani

Varadharajan

et al. 2016

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High performance liquid chromatography (HPLC) was performed to determine the raffinose family oligosaccharides (RFOs) and sucrose content in 32 pigeonpea cultivars. The results showed that the RFOs in the pigeonpea seed extracts comprised of raffinose, stachyose and verbascose. The contents of raffinose, stachyose and verbascose were within the range of 1.15 to 2.55%, 2.25 to 4.05% and 2.05 to 4.05% with mean values of 1.63%, 2.97% and 2.80%, respectively. There was large level of variation of individual RFOs. Furthermore, to study the effect of post-harvest processing on the RFO contents, sprouting and cooking experiments were conducted with the seeds of the variety VBN 3 which possessed high RFO levels. Sprouting significantly reduced the RFO levels within 24 hours while cooking even up to 30 min in boiling water did not result in a considerable reduction. Among the local processing techniques, sprouting had significant effect on reducing RFOs content in pigeonpea.

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Oligosaccharide Content of 20 Varieties of Cowpeas in Nigeria

Cited by 64 publications

References 6 publications

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Natural variability and effect of processing techniques on raffinose family oligosaccharides in pigeonpea cultivars

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