Legume Seed Oligosaccharides

H.S. Saini

Legume Seed Oligosaccharides

In: Recent advances of research in antinutritional factors in legume seeds

Author:

H.S. Saini

H.S. Saini N.S.W. Agriculture & Fisheries, North Coast Agricultural Institute, Wollongbar, New South Wales, Australia. 2480

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Type:: Chapter

Pages:: 329–341

DOI:: https://doi.org/10.1163/9789004684690_062

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Summary

The oligosaccharides of the raffinose family (eg. raffinose, stachyose, verbascose) are important constituents of a wide variety of grain legumes and vary in their concentration among leguminous species as well as in varieties of a given legume. These oligosaccharides possess an ability to induce flatulence in monogastrics, which is generally ascribed to the action of intestinal anaerobic microflora on galactose residues released as a result of α-galactosidase action in the lower intestinal tract. High levels of oligosaccharides can therefore impair the nutritional utilization of grain legumes, as well as causing distressing symptoms such as diarrhoea, nausea, cramps and discomfort in the animals.

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Recent advances of research in antinutritional factors in legume seeds

Proceedings of the first international workshop on ANF in legume seeds, Wageningen 23-25 nov. '88

E-Book ISBN:: 9789004684690

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 1989

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- Life Sciences

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Legume Seed Oligosaccharides

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Recent advances of research in antinutritional factors in legume seeds

Proceedings of the first international workshop on ANF in legume seeds, Wageningen 23-25 nov. '88

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