Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/1650
Title: Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude alpha-galactosidase from Streptomyces griseoloalbus
Authors: Anisha, G S
Prema, P
Keywords: Raffinose
Alpha-galactosidase
Flatulence
Green gram flour
Horse gram flour
Issue Date: 2008
Publisher: Elsevier
Citation: Food Chemistry 106(3):1175-1179;01 Feb 2008
Abstract: The effectiveness of using crude extracellular alpha-galactosidase from Streptomyces griseoloalbus for the treatment of horse gram and green gram flours was investigated by comparing with traditional treatments such as soaking and cooking. The enzymatic treatment was most effective and the raffinose content in horse gram flour was reduced by 97.5% and stachyose content by 93.2%. The reduction in the raffinose content of green gram flour was 96.3% and that for stachyose was 91.8%. The information obtained from the present investigation is advantageous for the large-scale production of horse gram flour and green gram flour free of flatulence-causing oligosaccharides.
URI: http://ir.niist.res.in:8080/jspui/handle/123456789/1650
ISSN: 0308-8146
Appears in Collections:2008

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