Verbascose, legume

The predominant polysaccharide in dehulled field pea flour is starch (49.7-59.8%) and the major soluble sugars are a-galactosides (4.78%) and sucrose (1.85-2.2%) (8,23,24). Verbascose is the major a-galactoside present in field pea flour (23,24). The a-galactosides are the main contributors to the flatulence caused by ingestion of legume flours. 

Rafifinose, stachyose, verbascose and ajugose in legume seeds... 

Oligosaccharides in legumes are present in higher concentration than in cereals. Predominant in this fraction are sucrose, stachyose and verbascose (Table 16.21). 

Verbascose a-D-Galp-(1 6)-[a-D-Galp-(1 6)]2-a-D-Glcp-(1 -2)-p-D-Fruf Legumes ... 

Legumes Latin name Saccharose Raffinose Stachyose Verbascose... 

The other major breakdown products of carbohydrate fermentation are hydrogen, methane, and carbon dioxide, which together comprise flatus gas. Excess gas production can cause distension and pain in some individuals, especially if they attempt to increase their fiber consumption too abruptly. In most cases, however, extreme flatus is probably caused more by fermentation of oligosaccharides such as stachyose and verbascose, which are fovmd principally in legume seeds, rather than the cell wall polysaccharides themselves. 

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