<p>High performance liquid chromatography (HPLC) was performed to determine the raffinose family oligosaccharides (RFOs) and sucrose content in 32 pigeonpea cultivars. The results showed that the RFOs in the pigeonpea seed extracts comprised of raffinose, stachyose and verbascose. The &nbsp;contents &nbsp;of &nbsp;raffinose, &nbsp;stachyose &nbsp;and &nbsp;verbascose &nbsp;were &nbsp;within &nbsp;the &nbsp;range &nbsp;of &nbsp;1.15 &nbsp;to 2.55%, 2.25 to 4.05% and 2.05 to 4.05% with mean values of 1.63%, 2.97% and 2.80%, respectively. There was large level of variation of individual RFOs. Furthermore, to study the effect of post-harvest processing on the RFO contents, sprouting and cooking experiments were conducted with the seeds of the variety VBN 3 which possessed high RFO levels. Sprouting significantly reduced the RFO levels within 24 hours while cooking even up to 30 min in boiling water did not result in a considerable reduction. Among the local processing techniques, sprouting had significant effect on reducing RFOs content in pigeonpea.&nbsp;</p>


<p>Natural variability and effect of processing techniques on raffinose family oligosaccharides in pigeonpea cultivars</p>


<div style="text-align: justify;">The composition and content of low-molecular weight soluble carbohydrates in seeds of 66 accessions of common vetch (Vicia sativa L. ssp. sativa) stored in the Polish and German gene banks, originating from Europe, Asia, Middle East and North Africa, were analyzed using a gas chromatography method. Genotypes showed differences in the composition of carbohydrates depending on the origin of seeds. Common features of accessions were: i) the predominance of raffinose family oligosaccharides (RFOs) in soluble carbohydrates, and ii) verbascose as the main oligosaccharide in RFOs. Several accessions with lowered RFOs content were identified. They may be suitable for breeding focused on diminishing RFOs, as antinutritional compounds in seeds.</div>

Natural variability and effect of processing techniques on raffinose family oligosaccharides in pigeonpea cultivars

Raffinose family oligosaccharides in seeds of common vetch (Vicia sativa L. ssp. sativa)