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

Starches fractionated from cowpea (Vigna unguiculata, Ife Brown), pigeon pe a (Cajanus cajan, Cita II) and yambean (Sphenostylis stenocarpa) were compa ratively studied for physical and functional properties, including granule morphology, granule sizes, water absorption capacity, water-oil absorption index, swelling capacity, ionic property, bulk density and amylographic vis cosities. The three legume starch granules range in diameter size from 5-57 .5 mu m. The water absorption capacities of all the starches were generally low at room temperature up to 70 degrees C. Pigeon pea starch was the leas t susceptible to swelling while the cowpea starch was the most susceptible. The starches displayed non-ionic character, low water activity, high bulk density, water and oil absorption capacities and type C Brabender visco-amy lograms at 6.2% starch-water slurry (on dry wt basis). (C) 1999 Elsevier Sc ience Ltd. All rights reserved.