Pulse is a significant source of grains - an important component of both human and livestock diets. Oligosaccharides are a major components in pulse, which contain stachyose, verbascose, and high amount of raffinose. The oligosaccharides family has been known for its effect of antinutritional, which reduced digestibility when consumed. However, recent researches show that raffinose, in oligosaccharides is associated with a beneficial role as probiotics, which significantly helps in promoting the gut-health. In this experiment, we determined pulse with highest amount of raffinose. Then added that into yogurt-form to enhance probiotic growth, and provide benefit of antioxidant protection. The variety common types of pulse were selected, such as soybeans, adzuki beans (red beans), chickpeas and lentils. These samples were grinded, and sieved into fine powder, as small as the size of 100 micrometer particles to prepare for extraction.<br/><br/>The samples were mixed thoroughly with ethanol-water solution (80:20, v/v), and centrifuged at 2000 rpm for 3 minutes during the extraction process. The extract solutions were then deproteinized with 10% of lead acetate and centrifuged. Lead acetate can also precipitates the hydrolyzed Galactinol that could act as an interference when measuring the raffinose. The precipitate was washed with ethanol and re-centrifuged. Excess lead was remove by precipitating with 10% of oxalic acid, and then centrifuged out in form of lead oxalate. The samples were now ensured to be clean, and quantitatively transferred into a 25-mL volumetric flask, then brought in the mark using deionized water. The extract solutions contained raffinose were then treated in a series of enzyme interactions. Raffinose was converted to D-galactose, and then into NADH form. The absorbance of NADH was measured at 340nm wavelength using a UV spectrophotometer. The amount of raffinose for each sample can be determined using the NADH content.<br/>

Determination of raffinose content in pulses as a factor enhances the growth of probiotics and antioxidant protection in yogurt

253rd National Meeting (2017)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.