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Oligosaccharide Content of 20 Varieties of Cowpeas in Nigeria
Author(s) -
ONIGBINDE A. O.,
AKINYELE I. O.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09203.x
Subject(s) - stachyose , raffinose , vigna , sucrose , chemistry , food science , sugar , oligosaccharide , botany , biology , biochemistry
Mature dry seeds of 20 varieties of cowpeas ( Vigna unguiculata ) grown in Nigeria were analyzed for their sucrose, raffinose and stachyose content. The dry seeds were ground into powder, extracted with 80% ethanolandthe extract analyzed by paper chromatography using a mixture of n‐butanol, ethanol, water and ammonia solution 8:1:2:1 v/v). The results show a progressive decrease in raffinose and stachyose content with dehulling and cooking and an increase in sucrose level after cooking. The average content of the sugars in whole beans on dry weight basis was sucrose 0.8%, raffinose 2.6% and stachyose 3.3%. The average content for dehulled raw beans were sucrose 0.7%, raffinose 1.8% and stachyose 2.4% while in cooked beans it was 1.6%, 1.3%, and 1.8%, respectively.