The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Turkey
DOI:
https://doi.org/10.3923/pjn.2002.206.208Keywords:
Dry beans, Oligosaccharides, Flatulence, Soaking, CookingAbstract
In this research, the effects of cooking alone, soaking-cooking combination on the oligosaccharide contents of a registered dry bean variety, Seker grown in Turkey was studied. Saccharose, raffinose and stachyose contents of the raw material were 3.91, 1.86 and 3.84%, respectively. The highest removing, to the extent of decrease up to, approximately, 70% was achieved by soaking in 0.5 % sodium bicarbonate solution for 18 hour followed by cooking in pressured kettle. These conditions could be recommended to remove undesirable sugar contents of the Seker bean used for culinary purposes.
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Copyright (c) 2002 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
