Flatus effect of chick pea (Cicer arietinum), cow pea (Vigna sinensis) and horse gram (Dolichos biflorus) and their isolated carbohydrate fractions.

El Faki, H. A. and Bhavanishangar, T. N. and Tharanathan, R. N. and Desikachar, H. S. R. (1983) Flatus effect of chick pea (Cicer arietinum), cow pea (Vigna sinensis) and horse gram (Dolichos biflorus) and their isolated carbohydrate fractions. Nutrition Reports International, 27 (5). pp. 921-929.

PDF Nutr Rep Intl 1983 921.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Results of studies with rats in vivo and in vitro indicated that apart from oligosaccharides, both the starch and hemicelluloses contributed substantially to the total flatulence effect of chickpea, cowpea and horse gram. Gas chromatographic analysis of the resulting flatus gases revealed significant amounts of hydrogen (55 to 60%) followed by carbon dioxide (35 to 40%) and small amounts of other gasses. Among the processing methods employed for preparing a product from chickpea with low flatulence, roasting and boiling were ineffective. Fermentation reduced the flatulent effect. Removal of oligosaccharides and hemicelluloses by preliminary soaking in water and sieving followed by precipitation of protein gave a product which was nonflatulent.

Item Type:	Article
Uncontrolled Keywords:	flatus-; aetiology-; legumes-
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2022 04:02
Last Modified:	17 Feb 2022 04:02
URI:	http://ir.cftri.res.in/id/eprint/8567

Actions (login required)

View Item