Oligosaccharins of Black Gram (Vigna mungo L.) as Affected by Processing Methods

Abstract

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.

Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products

“…Soaking improves digestibility by leaching out many complex sugars from the beans that may otherwise cause flatulence. Girigowda et al (2005) have reported a considerable decrease in the amount of these sugars (raffinose, 41.7%, stachyose, 47.6%, verbascose, 28.5% and ajugose, 26.8%) in blackgram after soaking in water (bean:water, 1:10). Besides ratio, there are also other factors which can affect the RFO content in the beans during soaking.…”

“…In mature legume seeds, RFOs are present at a level of 31e76% of the total soluble sugar content (Reddy, Pierson, Sathe, & Salunkhe, 1984). Blackgram contains 7.6, 6.5, 33.2 and 16.6 g/kg (dry wt basis) raffinose, stachyose, verbascose and ajugose, respectively (Girigowda, Prashanth, & Mulimani, 2005), while raw soybean (Glycine max (L.) Merr.) contains 19.2 and 43.2 g/kg (dry wt basis) raffinose and stachyose, respectively (Sarkar, Jones, Craven, & Somerset, 1997) and kidney bean (Phaseolus vulgaris L.) contains 2.9 and 18.4 g/kg (dry wt basis) raffinose and stachyose, respectively (Shimelis & Rakshit, 2007).…”

“…These RFOs consist of one or more galactose units attached to a sucrose unit via a-D-1,6 linkages. Ajugose, being a higher homologue, is present in traces in the seeds (Girigowda et al, 2005). The RFOs are the principal cause of flatulence in humans and monogastric animals (Jood, Mehta, Singh, & Bhat, 1985).…”

Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.)

“…Black gram is a rich protein food with protein content ranging from 26.0 to 28.4 % on a dry-weight basis. Proteins of black gram are easily digestible and very good sources of phosphoric acid and vitamins (Girigowda et al 2005). Like most other legume proteins, black gram proteins are deficient in sulfur-containing amino acids and are rich in lysine.…”

Three-phase partitioning of α-galactosidase from fermented media of Aspergillus oryzae and comparison with conventional purification techniques

“…-Galactosidase has a number of biotechnological applications like production of sugar, processing of soymilk, conversion of blood type, and treatment of Fabry's disease. In the past few years, -galactosidase has been considered as eVective feed additive to remove non-digestible oligosaccharides, which occur in soybean meal-containing diet [7][8][9].…”