Physico- Chemical Characteristics and Functional Properties of Starch and Dietary Fibre in Grass Pea Seeds

Physico-chemical and functional properties of starch and fibre in raw and processed grass pea seeds were evaluated. Whole grass pea seeds were found to contain 41 % starch and 17% total dietary fibre (2% soluble and 15% insoluble) on dry matter basis. Examination by using scanning electron microscopy revealed oval shaped starch granules with an average width of 17 μm and length of 25 μm. Raw sample had a gelatinization onset temperature of 62°C and two endothermic transition peaks at about 73°C and 94°C, in addition the starch isolated from grass pea flour was shown to have a transition enthalpy (ΔH) of 10 Jg−1. The viscosity of the raw sample (using a Brabender amylograph) reached peak maximum at 80–95°C, decreasing during the 30 min holding time (at 95°C) followed by an increase during cooling to 50°C. Raw whole seed flour was shown to have a water absorption and water solubility index (WSI) of 3 and 16%, respectively. Samples that had been cooked for 60 min had a lower WSI than those cooked for 30 min; this was further reduced in the samples cooked after soaking. The carbohydrate extracted from raw flour was found to be mainly high Mwt carbohydrate (55%), eluted at Kav < 0.2.