Cereal Chem 48:132 - 139.  |  VIEW ARTICLE
New Starches. Properties of Five Varieties of Cowpea Starch.

E. Tolmasquim, A. M. N. Correa, and S. T. Tolmasquim. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Starches were obtained from five varieties of cowpea: Brabham, Oscaroite, Plumbeo, Pindamonhangaba, and Early Red. Their Brabender viscosities were quite similar with small differences, and their iodine affinities lower than those expected for legume starches. All the starch varieties presented single-stage swelling and solubility, Plumbeo being more restricted than the others. Rate of solubilization in dimethyl sulfoxide, as well as ionic character, was determined. All of the starches were practically nonionic. These properties lend to the cowpea starches some technological applications.