Composition and flatulence-producing potential of commonly eaten Nigerian and American legumes

摘要: Sixteen samples of dry, mature legume seeds representing eight species purchased in markets either Port Harcourt, Nigeria, or Griffin, GA, were cooked boiling water until tender and freeze-dried along with cookwater. Flatulence potential measured as ml H2 produced per gram solids consumed was rats housed glass life-support chambers designed to collect hydrogen while supplying oxygen absorbing carbon dioxide. Hydrogen quantified by GLC using a molecular sieve column. Mono-, di- oligosaccharides determined HPLC. Starch content glucose YSI analyzer digestibility vitro pancreatic amylase. production positively correlated contents xylose fructose well stachyose an unknown thought be verbascose, not raffinose, negatively galactose indigestible starch.