Cereal Chem 56:45 - 49.  |  VIEW ARTICLE
Carbohydrates of Legume Flours Compared with Wheat Flour. III. Nonstarchy Polysaccharides.

O. Naivikul and B. L. D'Appolonia. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

The yield of total water extractable material and recovery of crude water-soluble nonstarcy polysaccharides (WSNP) from legume flours was higher than that obtained from hard red spring (HRS) wheat flour. The yield of amylase-treated WSNP from legume flours, however, was lower than values reported for HRS wheat flour. The yield and sugar composition of the diethylminoethyl-cellulose fractions obtained for each purified WSNP from the various legume flours were different than those obtained for wheat flour. The navy and pinto bean WSNP were composed mainly of arabinose and some xylose, glucose, and galactose. The faba bean WSNP were composed primarily of glucose. Mannose was present only in lentil WSNP that also contained the sugars, arabinose, xylose, galactose, and a trace amount of glucose. The mung bean WSNP were composed of polymers containing glucose, arabinose, and xylose. Paper and gas-liquid chromatography of the various hydrolyzed legume water-insoluble nonstarch polysaccharides (WINP) revealed that pinto and navy bean WINP were composed of the same sugars as those in WSNP, whereas faba bean, lentil, and mung bean showed a different sugar composition between WINP and WSNP. Faba bean, lentil, and mung bean papain-treated WINP contained primarily glucose and only trace amounts of arabinose and xylose.