ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The mono- and oligosaccharide composition of two different varieties of groundnuts has been determined. 70% alcohol was used for the extraction of mono- and oligosaccharides. The total monosaccharides constituted 5.08 and 5.00%, and were identified as D-glucose (2.89 and 2.88%) and D-fructose (2.19 and 2.11%); while the total oligosaccharides amounted only to 3.23 and 3.38% of the flour solids, respectively for the two varieties, and were identified as sucrose, 0.91 and 0.95%; raffinose, 0.94 and 1.06%; stachyose, 1.04 and 0.51%; and verbascoy, 0.2 and 0.38%. Final identification of the sugars was achieved by gas liquid chromatographic analysis as their trimethylsilyl derivatives. In addition, one of the varieties “Nambyquarae” (hybrid peanut) also contained ajugose, 0.48%. These groundnuts are unusual in that they contain a high proportion of free monosaccharides.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00707_41_3.x
