Special concern for flatulence-producing substances is important when a pulse is promoted for human consumption (Smil, 1997). Revilleza "et al." (1990) tested the content of known flatulence-producing oligosaccharides in common legumes from the Philippines and ranked them on their flatulence-producing potential: Sam-samping ("Clitoria ternatea") > hyacinth bean ("Lablab purpureus", syn. "Dolichos lablab" L) > Lima bean ("Phaseolus lunatus") > swordbean ("Canavalia gladiata") > ricebean > jack bean ("Canavalia ensiformis"). Two different varieties of ricebean contained 2.25 and 2.55% oligosaccharides. Kaur & Kawatra (2000) measured the effect of soaking, open pan cooking, pressure cooking, sprouting and combinations of these. All led to a significant reduction of the content of flatus-producing sugars, although the most effective was a combination of sprouting and pressure cooking.