Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars

By C. Martínez-Villaluenga, J. Frías, C. Vidal-valverde. 2005

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LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW (2015, background): “Lupin contains flatulence-causing factors, known as α-galactosides or the raffinose family of oligosaccharides (RFOs), that range from 7 % to 15 % of raw seeds [24, 25].”
The use of grain legumes as a protein source in pig nutrition: a review. (2010, background): “However, there is evidence, that -galactosides contents may vary between lupin subspecies and cultivars (Martínez-Villaluenga et al., 2005), which, in turn, may explain in part the wide range of NE values determined in L.”
Effect of stachyose, raffinose and soya-saponins supplementation on nutrient digestibility, digestive enzymes, gut morphology and growth performance in Atlantic salmon (Salmo salar, L) (2011, background): “Soybean meal, lupins and peas have in common that they all contain saponins and oligosaccharides (Bach-Knudsen, 1997; Storebakken et al., 2000; Martinez-Villaluenga et al., 2005; Rochfort and Panozzo, 2007).”