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Saponin content of food plants and some prepared foods

1983; Wiley; Volume: 34; Issue: 2 Linguagem: Inglês

10.1002/jsfa.2740340212

1097-0010

Dorothy E. Fenwick, David Oakenfull,

Phytoestrogen effects and research

Abstract Quantitative thin layer chromatography was used to estimate the saponin content of 20 common food plants and also of foods prepared from some of them. The food plants found to be richest in saponins were chickpeas ( Cicer arietinum ), soya beans ( Glycine max ), lucerne (alfalfa) sprouts ( Medicago sativa ) and varieties of Phaseolus vulgaris (navy beans, haricot beans, kidney beans). Saponins were not destroyed by processing or cooking. They were present in falafels (prepared from chickpeas), canned baked beans, canned broad beans and protein isolate from faba beans. However, the saponin content of a fermented soya bean product (tempe) was only half that of whole soya beans. Guar meal ( Cyamopsis tetragonolobus ) contains saponins but only a trace could be detected in samples of guar gum.