Soluble Carbohydrates Oligosaccharides and Starch in Lima Bean Seeds

Seven genotypes of lima bean seeds at three maturity stages were analyzed by HPLC for the monosaccharide, fructose; the disaccharide, sucrose; the oligosaccharides, raffinose, stachyose, and verbascose; and the polysaccharide, starch. As maturity and size of the seeds increased, the concentrations of fructose and sucrose decreased while raffinose, stachyose and verbascose increased. No significant differences were found in the starch concentration. The concentration of the carbohydrates did not correlate with cotyledon color, seed color or growth habit. Sufficient variability existed in the oligosaccharide concentration in the investigated genotypes that reduction of the flatulence promoters (raffinose, stachyose and verbascose) might be possible by breeding.