加工对豇豆（Vigna unguiculata）和热带非洲豆薯（Sphenostylis stenocarpa）中产生肠胃胀气的低聚糖的影响。

Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa).

作者信息

Nwinuka N M, Abbey B W, Ayalogu E O

机构信息

Department of Biochemistry, University of Port Harcourt, Rivers State, Nigeria.

出版信息

Plant Foods Hum Nutr. 1997;51(3):209-18. doi: 10.1023/a:1007945100867.

DOI:10.1023/a:1007945100867

PMID:9629861

Abstract

The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose, raffinose, and stachyose contents. Soaking for 12 hours and cooking for 30 min eliminated most of the sucrose, raffinose and stachyose. The sugar contents in whole raw cowpea were sucrose 0.73-4.58%, raffinose 0.71-6.86% and stachyose 2.38-3.87%, and for tropical African yam bean sucrose 4.08%, raffinose 1.08% and stachyose 4.14% while the seeds soaked for 12 hours and cooked for 30 min had for cowpea sucrose 0.03-0.81%, raffinose 0.04-0.20% and stachyose 0.12-0.72%, and tropical African yam bean sucrose 0.70%, raffinose 0.40% and stachyose 0.41%.

摘要

研究了去皮、浸泡和浸泡/蒸煮对9个豇豆（Vigna unguiculata）品种和1个热带非洲豆薯（Sphenostylis stenocarpa）品种成熟干种子中蔗糖、棉子糖和水苏糖的影响。结果表明，蔗糖、棉子糖和水苏糖含量逐渐降低。浸泡12小时并蒸煮30分钟可去除大部分蔗糖、棉子糖和水苏糖。生豇豆种子中的糖含量为蔗糖0.73 - 4.58%、棉子糖0.71 - 6.86%和水苏糖2.38 - 3.87%，热带非洲豆薯的蔗糖含量为4.08%、棉子糖含量为1.08%、水苏糖含量为4.14%；而浸泡12小时并蒸煮30分钟后的豇豆种子，蔗糖含量为0.03 - 0.81%、棉子糖含量为0.04 - 0.20%、水苏糖含量为0.12 - 0.72%，热带非洲豆薯的蔗糖含量为0.70%、棉子糖含量为0.40%、水苏糖含量为0.41%。