Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review

Misgana Banti

doi:doi:10.11648/j.wjfst.20210503.11

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Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review

Misgana Banti

Published in World Journal of Food Science and Technology (Volume 5, Issue 3)

Received: 2 July 2021 Accepted: 16 July 2021 Published: 23 July 2021

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Abstract

Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO₂, H₂ and CH₄) which result in flatulence and hence can be considered as anti-nutritional factors as they cause abdominal discomfort, diarrhea, flatulence and others. RFOs are widely distributed in various crops. Leguminous plants for example are one of the most important plant food materials, for they are the concentrated and low cost sources of protein for the vegan population and low income societies. However, they are under-utilized in various countries specially developed countries because of the anti-nutritional factors including flatulence factor, raffinose family oligosaccharides. Apart from these anti-nutritional properties, RFOs is also among the important food components when consumed moderately. It is among the health promoting components of foods as it facilitates the growth of important microflora in the gut, enhance the activities of antioxidant enzyme system, hepatoprotective and other multiple health benefits. Therefore, it is very important to reduce RFOs to certain optimal amount only to reduce their adverse anti-nutritional effect and utilize their advantages.

Published in	World Journal of Food Science and Technology (Volume 5, Issue 3)
DOI	10.11648/j.wjfst.20210503.11
Page(s)	37-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Anti-nutritional, Flatulence, Inhibitors, Microflora, RFOs

References

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Misgana Banti. (2021). Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review. World Journal of Food Science and Technology, 5(3), 37-44. https://doi.org/10.11648/j.wjfst.20210503.11

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ACS Style

Misgana Banti. Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review. World J. Food Sci. Technol. 2021, 5(3), 37-44. doi: 10.11648/j.wjfst.20210503.11

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AMA Style

Misgana Banti. Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review. World J Food Sci Technol. 2021;5(3):37-44. doi: 10.11648/j.wjfst.20210503.11

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@article{10.11648/j.wjfst.20210503.11,
  author = {Misgana Banti},
  title = {Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {3},
  pages = {37-44},
  doi = {10.11648/j.wjfst.20210503.11},
  url = {https://doi.org/10.11648/j.wjfst.20210503.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210503.11},
  abstract = {Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO2, H2 and CH4) which result in flatulence and hence can be considered as anti-nutritional factors as they cause abdominal discomfort, diarrhea, flatulence and others. RFOs are widely distributed in various crops. Leguminous plants for example are one of the most important plant food materials, for they are the concentrated and low cost sources of protein for the vegan population and low income societies. However, they are under-utilized in various countries specially developed countries because of the anti-nutritional factors including flatulence factor, raffinose family oligosaccharides. Apart from these anti-nutritional properties, RFOs is also among the important food components when consumed moderately. It is among the health promoting components of foods as it facilitates the growth of important microflora in the gut, enhance the activities of antioxidant enzyme system, hepatoprotective and other multiple health benefits. Therefore, it is very important to reduce RFOs to certain optimal amount only to reduce their adverse anti-nutritional effect and utilize their advantages.},
 year = {2021}
}

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TY  - JOUR
T1  - Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review
AU  - Misgana Banti
Y1  - 2021/07/23
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210503.11
DO  - 10.11648/j.wjfst.20210503.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 37
EP  - 44
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210503.11
AB  - Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO2, H2 and CH4) which result in flatulence and hence can be considered as anti-nutritional factors as they cause abdominal discomfort, diarrhea, flatulence and others. RFOs are widely distributed in various crops. Leguminous plants for example are one of the most important plant food materials, for they are the concentrated and low cost sources of protein for the vegan population and low income societies. However, they are under-utilized in various countries specially developed countries because of the anti-nutritional factors including flatulence factor, raffinose family oligosaccharides. Apart from these anti-nutritional properties, RFOs is also among the important food components when consumed moderately. It is among the health promoting components of foods as it facilitates the growth of important microflora in the gut, enhance the activities of antioxidant enzyme system, hepatoprotective and other multiple health benefits. Therefore, it is very important to reduce RFOs to certain optimal amount only to reduce their adverse anti-nutritional effect and utilize their advantages.
VL  - 5
IS  - 3
ER  -

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Misgana Banti

Food Science and Nutrition Research, Kulumsa Agricultural Research Center, Assella, Ethiopia

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APA Style

Misgana Banti. (2021). Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review. World Journal of Food Science and Technology, 5(3), 37-44. https://doi.org/10.11648/j.wjfst.20210503.11

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ACS Style

Misgana Banti. Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review. World J. Food Sci. Technol. 2021, 5(3), 37-44. doi: 10.11648/j.wjfst.20210503.11

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AMA Style

Misgana Banti. Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review. World J Food Sci Technol. 2021;5(3):37-44. doi: 10.11648/j.wjfst.20210503.11

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@article{10.11648/j.wjfst.20210503.11,
  author = {Misgana Banti},
  title = {Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {3},
  pages = {37-44},
  doi = {10.11648/j.wjfst.20210503.11},
  url = {https://doi.org/10.11648/j.wjfst.20210503.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210503.11},
  abstract = {Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO2, H2 and CH4) which result in flatulence and hence can be considered as anti-nutritional factors as they cause abdominal discomfort, diarrhea, flatulence and others. RFOs are widely distributed in various crops. Leguminous plants for example are one of the most important plant food materials, for they are the concentrated and low cost sources of protein for the vegan population and low income societies. However, they are under-utilized in various countries specially developed countries because of the anti-nutritional factors including flatulence factor, raffinose family oligosaccharides. Apart from these anti-nutritional properties, RFOs is also among the important food components when consumed moderately. It is among the health promoting components of foods as it facilitates the growth of important microflora in the gut, enhance the activities of antioxidant enzyme system, hepatoprotective and other multiple health benefits. Therefore, it is very important to reduce RFOs to certain optimal amount only to reduce their adverse anti-nutritional effect and utilize their advantages.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review
AU  - Misgana Banti
Y1  - 2021/07/23
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210503.11
DO  - 10.11648/j.wjfst.20210503.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 37
EP  - 44
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210503.11
AB  - Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO2, H2 and CH4) which result in flatulence and hence can be considered as anti-nutritional factors as they cause abdominal discomfort, diarrhea, flatulence and others. RFOs are widely distributed in various crops. Leguminous plants for example are one of the most important plant food materials, for they are the concentrated and low cost sources of protein for the vegan population and low income societies. However, they are under-utilized in various countries specially developed countries because of the anti-nutritional factors including flatulence factor, raffinose family oligosaccharides. Apart from these anti-nutritional properties, RFOs is also among the important food components when consumed moderately. It is among the health promoting components of foods as it facilitates the growth of important microflora in the gut, enhance the activities of antioxidant enzyme system, hepatoprotective and other multiple health benefits. Therefore, it is very important to reduce RFOs to certain optimal amount only to reduce their adverse anti-nutritional effect and utilize their advantages.
VL  - 5
IS  - 3
ER  -

Copy | Download