Cereal Chem 52:334 - 347.  |  VIEW ARTICLE
Starches and Low-Molecular-Weight Carbohydrates from Chick Pea and Horse Bean Flours.

D. R. Lineback and C. H. Ke. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Starches were isolated from chick pea (Cicer arietinum L.) and horse bean (Vicia faba L.) flours. Gelatinization temperature ranges were 63.5---65---69 C for chick pea and 61---63.5---70 C for horse bean starches. Iodine affinity values were 6.08 and 6.28%, respectively. Both starches presented single-stage swelling and solubility patterns. They also gave stabilized Brabender hot-paste viscosities similar to those of cross-bonded starches. Amylose and amylopectin, obtained by fractionating the starches, were estimated by iodine absorption. The amylose content of horse bean starch was approximately 30%; of chick pea starch, 20 or 30% depending on the analytical method used. Chick pea and horse bean flours contained 8.35 and 7.78% (w/w) carbohydrate soluble in 70% (w/v) ethanol. Rhamnose, xylose, fructose, glucose, sucrose, raffinose, stachyose, and two unidentified oligosaccharides were present in both flours.