A range of starch granule populations varying in size and shape characteristics was isolated from greengram (CG) and Bengalgram (BG) flours. All the starches were non‐ionic and exhibited single state swelling with hihg solubility in water, but extensive solubility in DMSO. The starch content of the different populations varied from 40‐80%, whereas the protein and lipid contents of the isolates I to III were lower than those of the isolate IV. Their amylose content ranged between 32‐46%. Brabender viscograms indicated low values for peak and setback viscosities in the case of BG starch compared to GG starch. Fatty acid analysis of the lipid fractions indicated predominance of palmitic acid. GG starch exhibited a slightly higher in vitro digestibility than BG starch.
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Madhusudhan et al. (1995) studied this question.
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