Abstract
Oligosaccharide profiles of unfermented and fermented soybeans were determined by a high-performance liquid chromatographic method using a Hypersil NH2 column. In raw soybeans, mean contents of sucrose, raffinose and stachyose on a dry weight basis were 6.3, 1.9 and 4.3%, respectively (ratio of 3.3: 1: 2.3). Although soaking and cooking treatments caused a 73- 88% reduction in oligosaccharide content, fermentation lowered these levels below the limit of detection (1.0 g kg-1 dry wt), thus eliminating a potential cause of flatulence for consumers.
Original language | English |
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Pages (from-to) | 337-339 |
Number of pages | 3 |
Journal | Letters in Applied Microbiology |
Volume | 24 |
Issue number | 5 |
DOIs | |
Publication status | Published - 1 Jan 1997 |
Externally published | Yes |