The physico-functional characteristics of starches from cowpea (Vigna unguiculata), pigeon pea (Cajanus cajan) and yambean (Sphenostylis stenocarpa)

Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch

“…Though granule swelling was substantially increased but solubility was decreased. Similar observations were observed by Mbougueng et al (2012) in acetylated potato and cassava starches and by Agunbiade and Longe (1999) in legume starches. Below 60°C temperature pulse starches are reluctant to swell and amylose leaching but this is significantly effective above 70°C.…”

Composition, molecular structure, properties, and modification of pulse starches: A review

“…e Miao et al (2009), Huang et al (2007a, 2007b, and Hoover and Ratnayake (2002). f Huang et al (2007b), Agunbiade and Longe (1999), Chung et al (1998), andEl-Faki et al (1983). g Gunasekera et al (1999), Haase and Shi (1991), and Morrison and Laignelet (1983).…”

“…o Hoover and Ratnayake (2002) and Gujska et al (1994). p Agunbiade and Longe (1999). q RVA-rapid viscoanalyzer, BVA-Brabender viscoamylogram, MVA, microviscoamylogram.…”

In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India

“…The study of structure and phase transition of legume starches is important as they have a profound influence on texture, appearance, water-holding capacity and enzyme digestibility of processed starch foodstuff (Biliaderis, 1991). Fractionated legume starches may, therefore, be used as ingredients in various industrial applications as are cereal and tuber starches (Agunbiade & Longe, 1999).…”