Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds

Aruna Talari, Devindra Shakappa^*

Department of Dietetics, National Institute of Nutrition (ICMR), Hyderabad 500007, Telangana, India.

Corresponding Author Email: dr_devindra@rediffmail.com

The aim of the present study was to demonstrate the effect of cooking in 1% mango powder, soaking in mixture of 1% salts and crude extract of α-galactosidase treatment on the raffinose family sugar content of red gram. Cooking of red gram seeds in 1% mango powder for 60 min resulted in a mean reduction of raffinose stachyose and verbascose by 67.26, 63.74 and 51.53% respectively. Pressure cooking of red gram seeds in 1% mango powder for 15 min led to decrease of raffinose by 69.24%, stachyose 65.13% and verbascose 47.42%. Soaking in 1% salt mixture solution led to loss of raffinose by 70.20%, stachyose 67.08% and verbascose 53.43% respectively. The crude α-galactosidase treatment led to a mean hydrolysis of raffinose by 67.18%, stachyose 65.68% and verbascose 56.55%.The domestic processing methods reduced the anti-nutrients content and in turn, improved the nutritional quality of the legume seeds.

a-Galactosides; Guar seeds; Oligosaccharides; Raffinose; Red gram; Stachyose

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