Raffinose and stachyose present in soybeans have been reported to cause flatulence. The objective of this work was to study the aqueous extraction of whole soybeans during water cooking to determine optimum conditions for maximum removal of oligosaccharides with minimum loss of protein. Chief variables were bean to water ratio (1:3, 1:5, 1:7.5 and 1: 10) and pH. Residual oligosaccharides in the soybeans were determined by silylation followed by GLC analysis. During 20 min boiling in water, a 1:lO ratio resulted in 33% oligosaccharide extraction (g per 1OOg original oligosaccharide) with 1% protein loss (g per 1OOg original protein) while a 1:3 ratio gave only 7.7% oligosaccharide removal with 0.9% protein loss. When the time was extended to 60 min, a 1:lO ratio resulted in 59% extraction with 2.

Rapid strip test kit for the detection of aflatoxin in corn using ethanol extraction method 1 Zheng, M.Z., 1Ku, S.T., 1Binder, J. and 2Binder, E.M.