Open Access Open Access  Restricted Access Subscription or Fee Access

Effect of Differential Processing Methods on Elimination of Oligosaccharides in an Underutilized Food and Feed Source, Mucuna Beans

M. Pugalenthi, K. Prasanna, P. Saravanan, K. Janardhanan


Legumes (pulses) contain a wide array of
antinutritional factors (ANFs) associated with their nutrients. Suitable scientific and technological processing methods are needed for the elimination of ANFs without affecting the nutritional potential of the pulses. In the present study the selected underutilized pulses [Mucuna monosperma DC wall ex and Mucuna pruriens var. utilis. (Dc wall ex
Wight) (Baker ex Burck)] were subjected to differential processing methods to assess their effectiveness in eliminating oligosaccharides which cause flatus in consuming humans. Between the two treatments (soaking followed by cooking and crude α-galactosidase treatment), the crude α-galactosidase enzyme treatment is found to be
more effective in eliminating significant levels of oligosaccharides(70-90%).


Western Ghats, Underutilized Pulses, Antinutritional Factors, Oligosaccharides, Crude Α-Galactosidase.

Full Text:



Arulmozhi, M. and Janardhanan, K.1992. The biochemical composition

and nutritional potential of the tribal pulse, Mucuna monosperma

DC.ex Wight. Plant Foods Hum.Nutr.42:45-53.

Burkill, 1996. Cited by Ludovic Capo-Chichi et al., 2000. In: Research

Proposal on Increasing Mucuna’s Potential as a Food and Feed Crop.

Submitted to the Rockefeller Foundation, USA by Center for Cover

Crops Information and Seed Exchange in Africa (CIEPCA) of the

International Institute of Tropical Agriculture (IITA), Benin, Africa.


Buckles, D.1995. Velvet bean: A new plant with a history.


Conrad, E.C. and Palmer, J.K. 1976. Rapid analysis of carbohydrates by

high pressure liquid chromatography, Food Technol. 30:84.

Duke, J.A 1981, Handbook of legumes of world economic importance.

Plenum Press, New York, USA.

El-Faki, H.A., Bhavanishangan, T.N., Tharanathan, R.N. and

Desikachar, H.S.R. 1983. Flatus effect of chickpea,cowpea and

horsegram and their carbohydrate fractions. Nutr.Rep.Internti.27:921-

Fleming, S.E. 1918. A study of relationships between flatus potential

and carbohydrate distribution in legume seeds. J. Food Sci.46:794-798,

Garcia, V.V. and Mendoza, E.M.T. 1992. Raffinose oligosaccharides in

legumes. Comments on Agric. Food Chemiyu. 2:303-320.

Hellendoorn, E.W.1969. Intestinal effects following ingestion of beans.

Food Technol. 23:p.87.

Janardhanan, K. 1990. Germplasm resource of pulses of tribal utility in

India. In: Procedings of the national seminar on advances in seed science

and technology (Eds.) Shetty, H.S. and Prakash, H.S., Mysore

University, Mysore, December 14-16, 1989 pp.407-409.

Janardhanan, K. and Lakshmanan, K.K. 1985. Studies on the pulse,

Mucuna utilis: Chemical composition and antinutritional factors. J. Food

Sci. Technol.22:369-371.

Janardhanan, K. and Rajaram,N. 1993. Tribal pulses and their wild

species as future protein crops. Seed Res.2:931-942.

Janardhanan, K., Vadivel, V and Pugalenthi, M 2003. Biodiversity in

Indian underexploited /tribal pulses. In : Bioitechnology for the

improvement of legumes (eds) Jaiwal, PK and Singh, RP. Kluwer

Academic Publishers. Dordretch/Boston/ London.

Mary Josephine, R.1990. Seed Physiology of Mucuna pruriens (L)DC.,

Ph.D. Thesis, Bharathiar Univ. Coimbatore, India.

Mary Josephine, R. and Janardhanan, K. (1992). Studies on chemical

composition and antinutritional factors in three germplasm seed

materials of the tribal pulse, Mucuna pruriens (L.)Dc Food. Chem.., 24,


Mohan, V.R. and Janardhanan, K. (1995). Chemical analysis and

nutritional assessment of lesser known pulses of the genus, Mucuna.

Food Chem. 52:275-280.

Mulimani, V.H., Thippeswamy, S. and Ramalingam (1997): Enzymatic

degradation of oligosaccharides in soya bean flours. Food


Phillips, R.D., Abbey,B.W. and Nnanna, J.A. 1988. A system for

determining flatus production in laboratory rats. Nutr.Rep.


Onigbinde, A.O. and Akinyele, I.O. (1983). Oligosaccharides content of

varieties of cowpea in Nigeria, J.Food Sci.48:1250-1251, 1254.

Pugalenthi,M. (2001). Biochemical studies in certain tribal pulses from

Western Ghats and Eastern Ghats, South India. PhD Thesis, Bharathiar

university, Coimbatore, India.

Rajaram, N. and Janardhanan, K. 1991. The biochemical composition

and nutritional potential of the tribal pulse, Mucuna gigantea DC.Plants

Food Hum. Nutr. 41:45-51.

Rajaram, N. and Janardhanan, K. 1993. Ex situ conservation of genetic

resourse of tribal pulse and their wild related species. FAO/IBPGR Plant

Genet. Resour. Newslett. 91/92:29-32.

Shivanna, B.D., Ramakrishna, M. and Ramadoss, C.S. (1989).

Enzymatic hydrolysis of raffinose and stachyose in soya milk by α-

galactosidase from germinating guar (Cymopsis tetragonolobus).

Process Biochem.24:197-201.

Siddhuraju, P, Vijayakumari, K. and Janardhanan, K. (1996). Chemical

composition and protein quality of little known legume, velvetbean

(Mucuna pruriens(L.)Dc.) J.Agric..Food Chem.., 44:2636-2641.

Somiari, R.I. and Balogh, E. (1993). Effect of soaking, cooking and

crude α-galactosidase treatment on the oligosaccharide content of

cowpea flours. J.Sci. Food Agric. 61: 339-343.

Steggerda, F.R.1968. Gatro intestinal gas following food consumption.

Ann.NY. Acad.Sci.150:57-66.

Steggerda, F.R. and Dimmick, J.F.1966. Effects of bean diets on

concentration of co2 in flatus.Am.J.Clin.19:p.120.

Tanaka, M., Thananunkul, d., Lee, T.C. and Chichester, C.O. (1975). A

simplified method for the quantative determination of sucrose, raffinose

and stachyose in legume seeds. J.Food.Sci. 40: 1087-1090.

Upadhyay, J.K. and Garcia, V.V. (1988). Effects of soaking and cooking

on reduction of oligosaccharides of cowpea (Vigna unguiculata (L.)

walp). Philipp.J.Food.Sci.Tech.12:21-28.

Vadivel, V. and Janardhanan, K. 1997. Agrobotanical charactersof

different germplasm of velvet beans. J.Swamy Bot. Cl. 14:37-40.

Vadivel, V. and Janardhanan, K. 2000. Nutritional and antinutritional

composition of velvet bean: An underutilized food legume in south

india. Inter. J. Food Sci.Nutrn. 51:279-287.

Vijayakumari, K., Siddhuraj, P. and Janardhanan, K. 1996. Effect of

soaking, cooking and autoclaving on the phytic acid and

oligosaccharides content in the tribal pulse, Mucuna monosperma.

FoodChem., 55:173-177.

Wanger, J.R., Gumbmann, M.R. and Olson, A.C. 1976. Hydrogen

production in the rat following ingestion of raffinose, stachyose and

oligosaccharides free bean residue. J. Nutr. 106:466-470.


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.