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Effect of Differential Processing on Elimination of Oligosaccharides in Canavalia Beans

M. Pugalenthi, Vunnam Kavya, C. Padmavathy, K. Janardhanan


The present study reveals the presence of substantial
levels of oligosaccharides, verbascose, stachyose and raffinose,in all the investigated seven germplasm seed materials of the tribal pulses , Canavalia ensiformis DC and Canavalia gladiata (Jacq.). The oligosaccharides are implicated in flatus production. Therefore the differential processing methods like soaking followed by cooking and treatment with crude α – galactosidase (enzyme) are undertaken. Between these two processing methods , treatment with crude enzyme (α – galactosidase) appears to be more effective in significant reduction in levels of oligosaccharides, raffinose ranging from 77.94% to 82.72% , stachyose ranging from 67.57% to 73.56% and verbascose ranging from 78.67% to 81.40% .


Germplasm, Antinutritional Factors, Oligosaccharides, α-Galactosidase, Soaking and Cooking.

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