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Respiratory Hydrogen Following Consumption of Winged Bean Seed Milk Prepared from Blanched and Soaked Seeds and Germinated Seeds
Author(s) -
KING R. D.,
PUWASTIEN P.
Publication year - 1987
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.1365-2621.1987.tb06713.x
Subject(s) - flatulence , germination , raffinose , food science , chemistry , zoology , biology , horticulture , biochemistry , sucrose
Winged bean milks prepared from blanched and soaked ungerminated seeds and from germinated seeds were found to contain 206 mg/100 mL, and 24 mg/l00 mL, respectively, of raffinose family oligosac‐charides. These milks were consumed by eight volunteers who after drinking the milk prepared from the ungerminated seeds reported various symptoms of flatulence. Peak breath hydrogen concentration (28 ± 3 ppm; mean ± SEM) was observed between 4.5 hr to 6.5 hr after consumption. The peak breath hydrogen concentration after consumption of the milk prepared from germinated seeds was lower (0.05 > P > 0.01) at 16 ± 2 ppm and no symptoms of flatulence were reported.