Philippine E-Journals

Oligosaccharides In Several Philippine Indigenous Food Legumes: Determination, Localization And Removal

Ma Jamela R. Revilleza | Evelyn Mae T. Mendoza | Leoncio C. Raymundo

 

Abstract:

The oligosaccharides profile of raw mature seeds of seven different legumes indigenous to the Philippines was measured in 70% ethanol extracts of the seeds by thin layer chromatography uaing BP11.C plate and quantified by a densitometer. Based on the results, the legumes could be ranked according to decreasing oligosccharides content or flatulence potential as follows: Sam-samping (Clitoria ternatea) > hyacinth bean (DolicJUJ8 lablab) > sabawel (Mucuma pruriens) > lima bean (Phase:olus lunatus) > swonibean (Canavalia gladiata) > rice bean (Vigna umbtllata) > jack bean (Canavalia ensiformis). Sam-samping had 4.79% total oligosaccharides and hyacinth bean or batao, 3.66%. A jack bean accession had 1. 79% oligosaccharides. Simple processing methods were tested to detoxify the oligosaccharides. Soaking the batao seeds had no effect while boiling even resulted in a net 23-31 % increase in the levels of raffinose, stachyose and verbascose. On the other hand, two min of dry roasting resulted in complete removal of oligosaccharides whereas germination resulted in about 30-40% decrease after 1 and 2 days, respectively.