Oligosaccharide profiles of soybeans during kinema production

P. K. Sarkar, L. J. Jones, G. S. Craven, S. M. Somerset

Research output: Contribution to journalArticlepeer-review

39 Citations (Scopus)


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 languageEnglish
Pages (from-to)337-339
Number of pages3
JournalLetters in Applied Microbiology
Issue number5
Publication statusPublished - 1 Jan 1997
Externally publishedYes


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