Abstract
The contents of sucrose, raffinose, stachyose, verbascose, total soluble sugars and reducing sugars in whole seeds of 14 cultivars of red gram ( Cajanus cajan) grown in Karnataka state were determined. The effects of soaking, cooking and crude α-galactosidase treatment on the levels of the raffinose family of sugars were investigated. The percent losses of raffinose, stachyose and verbascose after soaking the red gram seeds for 16 h were 54.6, 55.4 and 33.3%, respectively. Cooking the red gram seeds for 60 min resulted in a decrease of 80.2% for raffinose, 87.2% for stachyose and 81.6% for verbascose. Thin-layer chromatographic analyses of 4 h enzyme-treated samples revealed complete hydrolysis of galactooligosaccharides. Therefore, α-galactosidase from Cassia sericea could have potential use in the food industry.
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