The effects of pressure cooking and boiling, folowed by soaking of redgram
seeds on the levels of raffinose family of sugars were investigated. Pressu
re cooking of redgram seeds for 15 min resulted in decrease of 50% raffinos
e, 50% stachyose and 50% verbascose. Boiling followed by soaking was found
to be an effective method for the removal of raffinose family of sugars, as
the removal rates were 92% for raffinose, 80% for stachyose and 87% for ve
rbascose.