2011
DOI: 10.1002/jsfa.4391
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Reduction of α-galactoside content in red gram (Cajanus cajan L.) upon germination followed by heat treatment

Abstract: This study demonstrates that local methods of processing reduce raffinose family oligosaccharides in red gram. The technique of germinating the seeds for 16 h followed by autoclaving, cooking and pressure cooking for the reduction of raffinose family oligosaccharides is a promising solution to overcome flatulence and increase the overall acceptance of red gram among general populace.

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Cited by 7 publications
(1 citation statement)
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“…The microbial RFO breakdown produces a great deal of deleterious gasses ( Cristofaro et al, 1974 ; Swennen et al, 2006 ; Kumar et al, 2010 ). Although there is some debate about the potential health benefits of non-digestible oligosaccharides ( Delzenne and Roberfroid, 1994 ; Roberfroid, 2002 ), various physico-mechanical treatments and breeding programs have been reported to reduce RFO concentrations in seeds ( Aguilera et al, 2009 ; Devindra et al, 2011 ). Even the enzymatic removal of RFOs from seed-derived products ( Kulkarni et al, 2006 ; Patil et al, 2009 ) using immobilized α-galactosidase from Aspergillus oryzae , has been extensively studied ( Slominski et al, 1994 ; Khalil and Mansour, 1998 ; Feng et al, 2008 ; Liu et al, 2014 ).…”
Section: Introductionmentioning
confidence: 99%
“…The microbial RFO breakdown produces a great deal of deleterious gasses ( Cristofaro et al, 1974 ; Swennen et al, 2006 ; Kumar et al, 2010 ). Although there is some debate about the potential health benefits of non-digestible oligosaccharides ( Delzenne and Roberfroid, 1994 ; Roberfroid, 2002 ), various physico-mechanical treatments and breeding programs have been reported to reduce RFO concentrations in seeds ( Aguilera et al, 2009 ; Devindra et al, 2011 ). Even the enzymatic removal of RFOs from seed-derived products ( Kulkarni et al, 2006 ; Patil et al, 2009 ) using immobilized α-galactosidase from Aspergillus oryzae , has been extensively studied ( Slominski et al, 1994 ; Khalil and Mansour, 1998 ; Feng et al, 2008 ; Liu et al, 2014 ).…”
Section: Introductionmentioning
confidence: 99%