Effect of Germination on Oligosaccharides and Nonstarch Polysaccharides in Navy and Pinto Beans

Abstract

ABSTRACT Effect of germination on raffinose‐oligosaccharides, and nonstarch polysaccharides in C‐20 navy and Pindak pinto beans was investigated using solvent fractionation and chromatographic methods. Approximately 70‐80% of total raffinose and stachyose was removed by germination for 6 days. Ungerminated navy and pinto beans contained 21.75% and 18.84% total nonstarch polysaccharides, respectively. Germination did not significantly change the yields of soluble and insoluble nonstarch polysaccharides. Arabinose in the soluble nonstarch polysaccharides was significantly increased by germination. Germination increased the viscosity of soluble nonstarch polysaccharides. However, the viscosity increase of the soluble nonstarch polysaccharides from germinated pinto beans was significantly greater than that from germinated navy beans.