Physico‐chemical Characteristics of Starches from Chick Pea, Cow Pea and Horse Gram

Abstract

Starches were isolated in 36, 37 and 28% yields, from chick pea, cow pea and horse gram, respectively. Study of their properties revealed mixed granule population; single stage swelling with high solubility in water for cow pea and horse gram starches in comparison to chick pea starch; slightly higher solubility in DMSO for chick pea starch followed by cow pea and horse gram starches; a relatively high viscosity in alkaline solution of cow pea starch; and Brabender amylograms indicating a low slurry viscosity and low set back in the case of chick pea starch compared to the other two starches which exhibited considerable peak viscosity as well as retrogradation. All the starches contained amylose in the range of 32 – 34%. X‐ray powder patterns showed chick pea and horse gram starches to be of B‐type, whereas cow pea starch was of A‐type.

Effect of Germination on Physico-chemical Properties of Lentil Starch and its Components

“…The ratio of amylose and amylopectin was 26:74 in raw starch and 24:76 in starch from germinated seeds ( Table 1), suggesting that germination slightly modified the amylose/amylopectin ratio. These values are in general agreement with previous reports for Vicia faba and Cicer arietinum (9,10,23). Thus, both the proportion of amylose present and the effect of germination may influence its availability for digestion in the small intestine.…”

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

“…These observations suggested that both the starch samples are Type-A. Similar starch type was reported for cowpea while a type-B was reported for chickpeas (El Faki et al, 1983). This contrasted with Donald (2004) who suggested a type-C state for most legumes starches.…”

Functional and physicochemical properties of pulse starch

“…Cereal starch granules contain more lipids as compared to potato starch granules, which may possibly explain the difference in the swelling power of these starches. Pulse starches have been reported to exhibit a single stage restricted swelling and low solubility patterns (Schoch and Maywald, 1968;Wankhede and Ramteke, 1982;El-Faki et al, 1983;Hoover and Sosulski, 1985a). This is indicative of the strong bonding forces between starch components that relax over one temperature (Schoch and Maywald, 1968).…”

“…Amylose content in the range of 28.6-34.3% for chickpea starches has been reported (Lineback Singh et al, 2004a. ) and Ke, 1975;El Faki et al, 1983;Singh et al, 2004a). Hoover and Sosulski (1986) reported an amylose content of 38.5%, 32%, and 34.2% for lentil, faba bean and field pea starches, respectively.…”