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

Abstract

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.

Cocción tradicional con especias de Phaseolus vulgaris L. y su efecto antinutricional e inhibición bacteriana

“…Los factores remojo, especia y cocción de frijol afectaron significativamente la concentración de los oligosacáridos rafinosa y estaquiosa (p ≤ 0.05). En la Figura 2 se puede observar claramente el efecto positivo de todos los factores sobre la disminución de los α-galacto-oligosacáridos, siendo el remojo el factor que disminuyó en mayor proporción el contenido de ambos compuestos (Figura 2), lo que concuerda con Shimelis y Rakshit (2007) en frijol común y con Talari et al (2018) y Jood et al (1985 quienes encontraron que el contenido de los oligosacáridos tanto rafinosa como estaquiosa en diferentes leguminosas se reduce altamente cuando son remojadas, de manera proporcional al tiempo de remojo. Favorablemente, el carácter soluble en agua de Figura 2.…”

Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

“…This legume is an affordable alternative to animal‐derived protein sources such as beef, dairy products, seafood, fish meat, or poultry for low‐income farmers (Singh, Rai, and Singh 2020). According to the review by Talari and Shakappa (2018a, 2018b), pigeon pea, when combined with cereals, give a well‐balanced diet that is analogous to other dense protein sources like whey and soy. According to the report of Anitha et al.…”

“…It is a good source of dietary fiber, vitamins, and minerals (Atuna et al. 2023; Talari and Shakappa, 2018a, 2018b).…”