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

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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 α-galactosides in black gram.

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Authors and Affiliations

  1. Department of Biochemistry, Gulbarga University, Gulbarga, 585106, India

    K. Girigowda & V. H. Mulimani

  2. Department of Biochemistry, Indian Institute of Science, Bangalore, 560012, India

    S. J. Prashanth

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  1. K. Girigowda
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  2. S. J. Prashanth
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  3. V. H. Mulimani
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Correspondence to V. H. Mulimani.

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Girigowda, K., Prashanth, S.J. & Mulimani, V.H. Oligosaccharins of Black Gram (Vigna mungo L.) as Affected by Processing Methods. Plant Foods Hum Nutr 60, 173–180 (2005). https://doi.org/10.1007/s11130-005-9552-3

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