Oligo Saccharides in Pigeon Pea: Varietal Differences and Effects of Heat and Germination

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Authors

  • Renu Vasishta
     Department of Chemistry and Biochemistry, Haryana Agricultural University, Hisar - 125004, Haryana ,IN
  • Kuldip Singh Dhindsa
     Department of Chemistry and Biochemistry, Haryana Agricultural University, Hisar - 125004, Haryana ,IN
  • Kamlesh Kumar Bansal
     Department of Chemistry and Biochemistry, Haryana Agricultural University, Hisar - 125004, Haryana ,IN
  • Vijay Inder Prakash Batra
     Department of Chemistry and Biochemistry, Haryana Agricultural University, Hisar - 125004, Haryana ,IN

Abstract

Mature legume seeds contain substantial amounts of raffinose oligosaccharides. When consumed by humans and animals, these are not available for energy generation or tissue synthesis, due to the absence of - galactosidase in the intestine. The oligosaccharides remain undigested and unabsorbed in the digestive tract and pass into the distal part of the intestine, to be metabolised by microflora with resultant production of gases particularly hydrogen and carbon dioxide.

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Published

1991-09-01

How to Cite

Vasishta, R., Dhindsa, K. S., Bansal, K. K., & Batra, V. I. P. (1991). Oligo Saccharides in Pigeon Pea: Varietal Differences and Effects of Heat and Germination. The Indian Journal of Nutrition and Dietetics, 28(9), 247–253. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8245

Issue

Volume 28, Issue 9, September 1991

Section

Original Articles

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