摘要：ABSTRACT: Oligosaccharide level were evaluated in immature and nature seeds from different varieties of pigeon peas (Cajanus cajan) and compared to those of common beans (Phaseolus vulgaris) and peas (Pisum sativum): The effect of seed processing by soaking and cooking was also determined. Immature pigeon peas seeds presented low oligosaccharide levels when compared to mature pigeon pea seeds or to pea seeds, thus representing a good alternative for human consumption. The mature pigeon pea seeds of the “Kaki” variety had oligosaccharide levels closest to those of common beans, whereas seeds of the “Paraíba” and “Fava-larga” varieties had higher levels. Soaking and cooking promoted a reduction of the oligosaccharide levels present in unprocessed mature seeds, with large amounts of these sugars being detected in the cooking water. This reduction was much more pronounced in immature seeds but the oligosaccharide levels present in their cooking water. This reduction was much more pronounced in immature seeds but the oligosaccharide levels present in their cooking water were also low, indicating that processing induced oligosaccharide degradation in immature seeds. KEYWORDS: Oligosaccharides & cooking; pigeon peas; common beans; peas.
