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Effect of
soaking, cooking and germination on the oligosaccharide content of selected
Nigerian legume seeds.
Plant Foods Hum Nutr 2000;55(2):97-110
Oboh HA, Muzquiz M, Burbano C, Cuadrado C, Pedrosa MM, Ayet G, Osagie AU.
Area de Tecnologia de Alimentos, Madrid, Spain.
The identity and quantity of and effect of processing on raffinose
oligosaccharides in raw, mature seeds of lima beans (Phaseolus lunatus), pigeon
peas (Cajanus cajan), African yam beans (Sphenostylis sternocarpa) and jackbeans
(Canavalia ensiformis) were investigated. Sucrose, raffinose, stachyose and
verbascose were identified by HPLC in all the legume seeds. The total alpha-galactoside
contents of the seeds in decreasing order were African yam beans 3.84 mg/100 mg;
white lima beans 3.62 mg/100 mg; cream pigeon peas 3.51 mg/100 mg; red lima
beans 3.37 mg/100 mg; jackbeans 2.83 mg/100 mg and brown pigeon peas 2.34 mg/100
mg. The predominant oligosaccharide was verbascose in pigeon peas and stachyose
in the other three legumes. Cooking unsoaked seeds brought about a greater
reduction in the total alpha-galactoside content than soaking for nine hours.
The removal of oligosaccharides was higher in legumes cooked in alkaline
solution than in water. Germination quantitatively reduced raffinose, stachyose
and verbascose while sucrose was increased in all seeds except red lima beans
and jackbeans.
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