The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China

Digestibility, gelatinization, retrogradation and pasting properties of starch in various cereal, tuber and legume flours were determined. Rapidly and slowly digestible starch and resistant starch were present in I I selected flours. In general, cereal starches were more digestible than legume starches and tuber starches contained a high amount of resistant starch. Thermal and theological properties of flours were different depending on the crop source. (c) 2005 Elsevier Ltd. All rights reserved.