Enzymatic degradation of oligosaccharides in soybean flours

Abstract

The oligosaccharide content was determined in the flour of six soybean cultivars grown in India. The effect of cooking and soaking on the removal of oligosaccharides from the whole dry seeds was also studied. Crude α-galactosidase treatment on soybean flour reduced the raffinose and stachyose contents by 90.4% and 91.9%, respectively. This information could stimulate interest in the large-scale production of oligosaccharide-free soybean flour, by modulating its flatulence-causing properties.