The variation observed could be as a result of difference in thickness of the seed coat which can be supported by high percent stachyose reduction in desi in all processes under study.
Germination for 72 hours followed by cooking was expected to completely eliminate stachyose but our results have shown only 90-98% reduction.
Table III-6-2-2 Production information about major stachyose manufacturers in China, 2010-2011
Table III-6-2-3 Price of active stachyose manufacturers in China, Jan.
22) are generally involved in metabolic utilization of a variety of oligosaccharides, such as raffinose, stachyose, melibiose, and galactomannan (Brouns et al.
However, it was noted the poor energy utilization from SBM (toasted-defatted soy flakes) by poultry is not related exclusively to the presence of the oligosaccharides, raffinose and stachyose (Angel et al.
The carbohydrates in soybean consist of approximately 10% free sugars (5% sucrose, 4% stachyose and 1% raffinose) (Macrae et al.
1990) reported that ileal digestibility of raffinose and stachyose was very low in roosters (less than 1%), but the digestibility based on excreta collection was high (84 to 90%).
Other free sugar such as maltose, melitose, melibiose, raffinose and stachyose
occur in low quantities.
Soybean meal is a plant protein source that is readily available, relatively inexpensive, and contains a high quantity of proteins, however, due to the presence of anti-nutritional factors such as trypsin inhibitors, haemagglutinins, raffinose and stachyose
, its use has result in poor growth performance and low digestibility in weanling pigs (Anderson et al.
2003) with weaned pigs, the dietary supplementation with a mixture of carbohydrases to a corn-soybean meal diet reduced the amount of stachyose
and raffinose in the small intestine, thereby improving gain:feed ratio, energy and AA digestibility.
However, even though soybean meal is an excellent protein source, it has shown poor growth performance and low digestibility in weanling pigs due to the presence of anti-nutritional factors such as trypsin inhibitors, haemagglutinins, raffinose and stachyose
(Anderson et al.