The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Turkey
Abstract
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.
Keywords:
Dry beans, Oligosaccharides, Flatulence, Soaking, CookingArticle Metrics
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