The Starch of the Fababean (Vicia faba). Comparison with Wheat and Corn Starch

Fababean starch (Vicia faba) was prepared by air‐classifying a fababean flour, but then required repeated water extractions to reduce the protein content to a level comparable to that found in laboratory‐prepared corn‐ and wheat starches. Scanning electron microscopy of the fababean starch showed oval or irregularly shaped granules which were larger in average particle size than those of corn starch. Fababean starch had a higher amylose content, gelatinization temperature range and water‐binding capacity, but a lower swelling power and solubility at 90 °C compared to wheat‐ and corn starch. Amylograph viscosities were in‐between values recorded for the other 2 starches at each reference point. The observed differences in physico‐chemical characteristics between the cereal starches and the legume starch were not large.