WET FRACTIONATION OF GARBANZO BEAN AND PEA FLOURS

Garbanzo bean and pea flours originating from the central part of the cotyledons were higher in starch but lower in protein and fiber than t hose from the outer layer of the cotyledon. These flours were fraction ated by the wet process into prime starch, tailing starch, and soluble s. The patented wet-fracionation method was successfully modified to r educe the total amount of water during the process. The modified proce ss produced comparable yield and purity of separated fracions. Under t he recycling water method, the yields of prime starch were 46.7, 33.6, and 41.1%, respectively, in garbanzo bean and two smooth pea cultivar s (Latah and SS Alaska). Isolated prime starches were <0.4% in protein and <0.19% in ash, indicating high purity.