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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #151158
Title: REDUCTION OF OLIGOSSACHARIDES IN RAW AND EXTRUDED DRY BEAN FLOURS BY ENZYMATIC TREATMENT

Author
item Pan, James
item Berrios, Jose

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 7/10/2003
Publication Date: 9/1/2003
Citation: Pan, J., Berrios, J.D. 2003. Reduction of oligossacharides in raw and extruded dry bean flours by enzymatic treatment. American Association of Cereal Chemists Meetings. Abstract #96:86.

Interpretive Summary:

Technical Abstract: Dry beans are a rich source of basic nutrients. However, oligosaccharides including raffinose, stachyose and verbascose, in beans are present at levels that cause gastro-intestinal discomfort and limit their consumption. The objective of the research was to determine the optimum conditions that reduce the concentration of oligosaccharides in black and pinto bean flours by enzymatic treatment. Oligosaccharide concentrations were determined by HPLC coupled with refractive index detection. Flours treated with Beano® in tablet or liquid form, at 55 degrees Celsius and reduced pH, resulted in a reduction of 54-76 and 61-85 percent of total oligosaccharides, respectively. Production of nutritious, value-added bean products with low concentration of oligosaccharides will improve dry beans' consumer acceptability.