The pulse protein market is growing at a 6.0% annual compound growth rate (2021 – 2028) due to the popularity of vegetarianism, leading to an increased opportunity to utilize its starch. Pulse starch contains significant amounts of slowly digestible starch and resistant starch, both of which have been characterized and have the potential to contribute positively to human health. However, applications of pulse starch related to digestibility and fermentability patterns and physiological effects on human health remain largely unexplored. This review aims to provide background findings, summarize data on pulse starches concerning their digestibility and colonic fermentability, and discuss the potential application of pulse starch benefits to human health.
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Oluwatoyin O. Sangokunle (2024) studied this question.
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