Improving Grain Quality in Pulses: S trategies to Reduce Raffinose Family Oligosaccharides in Seeds

Abstract

In human diet, pulses are an excellent source of carbohydrates, proteins, dietary fibers, vitamins, minerals and other

bioactive compounds. However, the presence of high concentration of raffinose family oligosaccharides (RFO) limits

their consumption and acceptance worldwide especially in developed countries. Humans and mono-gas tric animals cannot

diges t RFO but are fermented by large intes tinal microflora that produces carbon dioxide, hydrogen and methane causing

flatulence and s tomach discomfort. Hence, it is imperative to develop s trategies to reduce RFO concentration in pulses

to promote their consumption in human diet around the world.RFO are sucrosyl galactosidessynthesized during the later

s tages of seed development. RFO accumulation in seeds is affected by crop species, genotype and growing environment.

Genetic s trategies have been used to reduce the accumulation of RFO in pulses. Several pos t-harves t processing methods

have also been used to reduce RFO concentration in pulses used for human consumption.

Keywords

• oligosaccharides,pulses,raffinose,RFO,s tachyose and verbascose

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