Oilgosaccharide levels of processed redgram (Cajanus cajan L)

Abstract

The effects of pressure cooking and boiling, folowed by soaking of redgram seeds on the levels of raffinose family of sugars were investigated. Pressure cooking of redgram seeds for 15 min resulted in decrease of 50 % raffinose, 50 % stachyose and 50 % verbascose. Boiling followed by soaking was found to be an effective method for the removal of raffinose family of sugars, as the removal rates were 92% for raffinose, 80% for stachyose and 87% for verbascose.