Effects of different processes on the carbohydrates of lima bean

✍ Scribed by Ologhobo, A. D. ;Fetuga, B. L.

• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 252 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320228

✦ Synopsis

Changes which occurred in the concentrations of free sugars, high-molecular weight carbohydrates (watersoluble carbohydrates, starch, hemicellulose, cellulose), and lignin in 3 differently processed varieties of lima bean have been studied. Samples were boiled, autoclaved or soaked in water and germinated for 3 days.

Available carbohydrates (starch + sugars) which initially ranged from 53.3 to 54.8 g/100 g dry matter in the raw varieties, decreased very drastically with germination whilst raffinose disappeared and stachyose + verbascose were reduced to trace levels. Cooking as well as autoclaving brought about slight decrease in glucose, fructose and sucrose levels and increased oligosaccharide content of all the varieties. Changes in the content of the structural carbohydrates of all processed varieties were small. Cooking and germination, however effected some reductions in total unavailable carbohydrate content. The effect of these processes on improving the nutritional value of lima beans was discussed.