The Use of Crude Alpha-Galactosidase in the Removal of Semi-Complex Raffinose Sugars from some Types of Legumes

Abstract

The study measured the proportions of the semi-complex raffinose group in selected types of legumes using active yeast Saccharomyces as a source to obtain the enzyme alpha-galactosidase in its raw form and adding this enzyme to different levels of legumes soaked under different soaking conditions of temperature, pH, and soaking period. The rates of removal of semi-complex raffinose sugars were estimated. The study aims to remove the group of semi-complex raffinose sugars (which is one of the most important anti-nutritional compounds in legumes) to obtain some types of legumes that are largely free of these compounds in order to be ready for consumption by humans, especially children. The results of the table show that the amount of semi-complex sugars of the family of RFOs, represented by raffinose. It was 0.03 gm in chickpeas, and 0.03 gm in beans, and it was concluded that the best result was obtained when using the pure enzyme α-galactosidase at a temperature of 30 ° C and a concentration of 20 mg of enzyme during 8 hours of treatment with the enzyme pH = 4 in chickpeas. As for white beans, the best result was reached when using the pure enzyme α-galactosidase at a temperature of 40°C and at a concentration of 20 mg of enzyme during 8 hours of treatment with enzyme pH = 4.