Structural and Functional Properties of Underutilised Cowpea and Moth Bean Starches

Starches isolated as by-products from protein extraction of three cowpea and three moth bean cultivars were investigated for their structural and functional properties, including particle size, apparent amylose content (AAC), crystallinity, gelatinisation and retrograda- tion behaviour, pasting properties, and gel texture. Cowpea starches exhibited higher AAC, gelatinisation temperatures, retrogradation enthalpy, and gel strength, indicating greater thermal stability and stronger gel network...