An older name for stachyose, a tetrasaccharide found in legumes and certain vegetables. Composed of galactose, glucose, and fructose units, mannotetrose resists digestion by human enzymes and is fermented by colonic bacteria, contributing both to flatulence after bean meals and to prebiotic effects that nourish beneficial gut microbes. The various historical names, including lupeose and stachyose, reflect its independent discovery by different chemists. Modern food science studies these oligosaccharides for their functional fibre properties and for processing strategies, such as soaking and enzyme treatment, that reduce their gas-forming effects while preserving their health benefits.