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| BUENO,RAFAEL D.; BORGES,LEANDRO L.; GOD,PEDRO I.V. GOOD; PIOVESAN,NEWTON D.; TEIXEIRA,ARLINDO I.; CRUZ,COSME DAMIÃO; BARROS,EVERALDO G. DE. |
| ABSTRACT Soybeans contain about 30% carbohydrate, mainly consisting of non-starch polysaccharides (NSP) and oligosaccharides. NSP are not hydrolyzed in the gastrointestinal tract of monogastric animals. These NSP negatively affect the development of these animals, especially the soluble fraction. This work aimed to establish a method to quantify NSP in soybeans, using high performance liquid chromatography (HPLC), and to estimate correlations between NSP, oligosaccharides, protein and oil. Sucrose, raffinose + stachyose, soluble and insoluble NSP contents were determined by HPLC. Oil and protein contents were determined by near-infrared spectroscopy (NIRS). The soluble PNAs content showed no significant correlation with protein, oil, sucrose and raffinose... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Carbohydrates; Anti-nutritional factors; Quantitative analysis; HPLC; NIR spectroscopy. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100205 |
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| MAHMOOD,Talat; HAMEED,Tabasum; HASNAIN,Sabahat; ALI,Sartaj; QAYYUM,Abdul; MEHMOOD,Ayaz; LIAQUAT,Muhammad; KHAN,Sami Ullah; SAEED,Muhammad; KHAN,Ayub. |
| Abstract Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soaking, cooking and germination in the reduction of these antiphysiological factors were are also studies. Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2. Stachyose contents ranged between 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02% (Parbat) while raffinose was 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht). The highest tannic acid content was reduced up to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chickpea; Anti-nutritional factors; Tannic acid; Stachyose; Raffinose. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100120 |
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