Structure, composition and physical properties of legume starches
1983
Geervani, P. | Theophilus, F.
The composition, structure, and physical properties of starches (characteristics that influence the sensory properties of legumes) in 4 high-yielding legume varieties were examined including the red gram (cajanus cajan), the black gram (P. mungo), the green gram (P. aureus), and the Bengal gram (Cicer arietinum). The indigestible residence (after enzymatic digestion) of raw and processed legumes ranged from 19-27%, while the starch content varied from 40-47%. Fiber content was below 3% in all legumes studied. Negligible differences were found for amylose, nitrogen, ash, phosphorus, and crude fat. It appears that physical property differences may be attributed to slight differences in the amylose content and to differences in the size of the starch granules for these different legumes. (wz)
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