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Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa)

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Abstract

The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose, raffinose, and stachyose contents. Soaking for 12 hours and cooking for 30 min eliminated most of the sucrose, raffinose and stachyose. The sugar contents in whole raw cowpea were sucrose 0.73–4.58%, raffinose 0.71–6.86% and stachyose 2.38–3.87%, and for tropical African yam bean sucrose 4.08%, raffinose 1.08% and stachyose 4.14% while the seeds soaked for 12 hours and cooked for 30 min had for cowpea sucrose 0.03–0.81%, raffinose 0.04–0.20% and stachyose 0.12–0.72%, and tropical African yam bean sucrose 0.70%, raffinose 0.40% and stachyose 0.41%.

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Authors and Affiliations

  1. Department of Biochemistry, University of Port Harcourt, Choba, P.M.B. 5323, Port Harcourt, Rivers State, Nigeria

    Nwibani M. Nwinuka, Bene W. Abbey & E.O. Ayalogu

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  1. Nwibani M. Nwinuka
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  2. Bene W. Abbey
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  3. E.O. Ayalogu
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Nwinuka, N.M., Abbey, B.W. & Ayalogu, E. Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa). Plant Foods Hum Nutr 51, 209–218 (1997). https://doi.org/10.1023/A:1007945100867

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