Abstract
AbstractIn order to elucidate the granular structure of the leguminous starches the speed of solubilization of several starches was determined by digestion with dimethyl sulfoxide and with α‐amylase. By microscopic investigations with normal and polarized light different forms of erosion were observed in the different starches, all of them less intense than those observed in cereal starches.It was concluded that the starch granules of mucunã seeds are the most homogeneous and have the least porous structure, followed by chick pea, jack, lablab and guanda beans. It is supposed that maturation, climate and soil influence the cristallinity of the granules, resulting in different digestibility.
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