Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude alpha-galactosidase from Streptomyces griseoloalbus

dc.contributor.author	Anisha, G S
dc.contributor.author	Prema, P
dc.date.accessioned	2014-08-20T10:58:37Z
dc.date.available	2014-08-20T10:58:37Z
dc.date.issued	2008
dc.identifier.citation	Food Chemistry 106(3):1175-1179;01 Feb 2008	en_US
dc.identifier.issn	0308-8146
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/1650
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Elsevier	en_US
dc.subject	Raffinose	en_US
dc.subject	Alpha-galactosidase	en_US
dc.subject	Flatulence	en_US
dc.subject	Green gram flour	en_US
dc.subject	Horse gram flour	en_US
dc.title	Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude alpha-galactosidase from Streptomyces griseoloalbus	en_US
dc.type	Article	en_US