MICROSTRUCTURE OF SEEDS, FLOURS, AND STARCHES OF LEGUMES

The microstructure of cotyledons and flours of both garbanzo beans and peas were examined by a scanning electron microscope (SEM) at low and high magnification. While the cells in the outer layer of the cotyled on were elongated and tightly packed in both garbanzo beans and peas, they were rounder and more loosely packed in the central part of the c otyledon, with many intercellular spaces. Cotyledon cells of garbanzo beans were smaller than those of the pea cultivars. Flour fractions fr om the inner layer of the cotyledon of garbanzo beans and pea cultivar s had much finer particles; were lower in protein, lipid, ash and fibe r; and contained more starch than those from the outer layer of the co tyledon. Tn prime starches isolated from garbanzo beans and smooth pea s, protein, free lipid, and ash were lower than 0.41, 0.11, and 0.17%, respectively, indicating that the starches are highly pure. Garbanzo bean starch had smaller and smoother granules than those of smooth pea s. Starch granules of wrinkled pea cv. Scout had a unique shape, with deep fissures and grooves, which could be partly responsible for diffi culties encountered during the wet fractionation process.