Oligosaccharides composition in eight food legumes species as detected by high-resolution mass spectrometry.

Background: As probiotics, soy oligosaccharides have become popular as healthy foods to reduce disease risk. However, comprehensive information about oligosaccharides in different food legumes is limited.

Results: In this study, eight oligosaccharides were well detected and quantified in different varieties of eight legume species using high-resolution mass spectrometry.