Buckwheat

Buckwheat has major potential as food ingredient, especially for the functional food industry. Buckwheat, a pseudo‐cereal, contains protein of high nutritional value, dietary fiber, resistant starch, rutin, D‐chiro‐inositol, vitamins, and minerals. D‐Chiro‐inositol, fagopyritols (galactosyl derivatives of D‐chiro‐inositol), resistant starch, and buckwheat protein product exhibited positive health effects on rats, but more studies should be undertaken to establish effects on humans. Rutin and quercetin are the main antioxidants in buckwheat and have been mentioned in the treatment of chronic venous insufficiency. The main nutritional value of buckwheat groats (dehulled seeds) is similar to that of cereals. Starch and fiber are present in similar amounts, and buckwheat also contains a high level of polyunsaturated essential fatty acids such as linoleic acid. Several vitamins (B1, C, and E) are present, whereas minerals are present in abundance. In comparison to cereals, buckwheat protein is of high nutritional quality due to its relatively high level of lysine. On the other hand, a low digestibility has been recorded, possibly due to tannins, phytic acid, and protease inhibitors. Some protease inhibitors can also cause allergic reactions in humans. Malting may enhance the nutritional and functional properties of buckwheat by increasing protein digestibility and the level of nutritional and functional components.     

Starch Characteristics Influencing Resistant Starch Content of Cooked Buckwheat Groats

Cooked buckwheat groats are suggested to contain a greater amount of resistant starch (RS) than cereal grains. High RS content, in addition to dietary fibers present in groats, contributes to the low‐calorie, high‐fiber food status of buckwheat. Six buckwheat genotypes exhibiting high, medium, and low RS content of cooked groats were selected, and starches were isolated to determine their functional properties to explore the possible cause of high RS content of cooked buckwheat groats. Apparent and actual amylose contents were 27.4 and 31.6–34.5% in high, 27.4–28.6 and 32.5–33.7% in medium, and 21.4–25.6 and 24.5–32.0% in low RS genotypes, respectively. Genotypes of high RS content exhibited greater amylose leaching based on total starch content during cooking than genotypes of low RS content, mainly because of higher amylose content in the former than latter. Genotypes of low RS content exhibited a relatively high content of amylose‐lipid complexes, as determined with a differential scanning calorimeter (DSC). Gelatinization enthalpy and degree of amylopectin retrogradation determined with a DSC were not related to RS content. An evident relationship was observed between RS content of cooked groats and amylose retrogradation determined by gel hardness (r = 0.91, P < 0.05), cohesiveness (r = 0.89, P < 0.05), and syneresis (r = 0.88, P < 0.05). Increases in starch amylose content, amylose leaching capacity, and amylose retrogradation, as well as a decrease in the amount of amylose‐lipid complexes all appear to be related to high RS content of cooked buckwheat groats.     

Aroma Compounds in Buckwheat (Fagopyrum esculentum Moench) Groats,Flour, Bran,and Husk

Buckwheat is a pseudocereal with a strong characteristic aroma. Compounds responsible for the aroma of buckwheat groats were recently identified, but the distribution of aromatic compounds between different fractions of the buckwheat kernel (flour, bran, and husk) is not yet known. In this study, the composition of aromatic compounds in buckwheat seed fractions was investigated and compared to the composition of aromatic compounds in groats produced from the same batch of buckwheat seeds. Volatiles from each sample were extracted with simultaneous distillation/extraction with a Likens‐Nickerson apparatus. Extracts were analyzed by gas chromatography coupled with mass spectrometry (GC‐MS) with electron ionization. Apart from the aroma molecules present in all fractions, compounds that are present only in flour or bran, but not in groats, were also found. Furthermore, some compounds were identified only in buckwheat groats but not in buckwheat flour or bran [octanal, (E,E)‐2,4‐heptadienal, (E)‐2‐decenal, and (E,E)‐2,4‐decadienal], others were identified only in husks [(E)‐2‐hexenal, heptanal, (E,E)‐2,4‐hexadienal, phenylacetaldehyde, and alpha‐bisabolol].     

Chemical Composition and Starch Hydrolysis of Acacia colei and Acacia tumida Seeds

Acacia seed is a promising famine food due to its ability to thrive in dry zones of the world. In this study, some chemical compounds of nutritional importance as well as starch hydrolysis in three cultivars of Acacia tumida and A. colei were determined. The crude protein was 20.6–23.0%, while extractable protein was 11.5–17.5%. Total dietary fiber (TDF) (28.5–32.7%) and soluble dietary fiber (SDF) (2.2–5.8%) were higher than values reported for most legumes. Reducing sugar range was 31.0–54.5 mg/g, while total sugar range was 137–161 mg/g. The starch content of the seed was 25.6–32.3%. The samples did not contain any alkaloid but did contain saponins. Phytate and trypsin inhibitor contents were low; oxalate was fairly high (2.2–2.6 g/100 g), but tannin was on the high side 66.0–86.7 mg/g) compared with legumes. In vitro starch digestibility was highest in A. tumida (III). Using a first‐order kinetic equation, A. colei showed the highest initial rate of starch hydrolysis (t_1/2 = 411.56 and 1,893.4 min), followed by A. tumida (III) (539.25 and 1,738.1 min); the lowest vales were for A. tumida (II) (1,764.99 and 4,249.8 min) for both methods of starch digestion.     

Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions

Fagopyritols are mono-, di-, and trigalactosyl derivatives of D-chiro-inositol that accumulate in seeds of common buckwheat (Fagopyrum esculentum Moench) and may be important for seed maturation and as a dietary supplement. Fagopyritols and other soluble carbohydrates were assayed in mature groats and 11 milling fractions of common buckwheat seed. Because fagopyritols are in embryo and aleurone tissues, differences in fagopyritol concentrations reflect varying proportions of these tissues in each milling fraction. Bran milling fractions contained 6.4 g of total soluble carbohydrates per 100 g of dry weight, 55% of which was sucrose and 40% fagopyritols. Flour milling fractions had reduced fagopyritol concentration [0.7 g/100 g of dry weight total fagopyritols in the dark (Supreme) flour and 0.3 g/100 g in the light (Fancy) flours]. Fagopyritol B1 was 70% of total fagopyritols in all milling fractions. Fagopyritols were 40% of total soluble carbohydrates in groats of two cultivars of common buckwheat but 21% in groats of tartary buckwheat [Fagopyrum tataricum (L.) Gaertn.], probably a reflection of environment and genetics. A rhamnoglucoside present in tartary buckwheat was not detected in common buckwheat.     

Impact of Buckwheat Flavonoids on In Vitro Starch Digestibility and Noodle‐Making Properties

The effects of various buckwheat materials (buckwheat flour [BF], dietary fiber extract [DE], flavonoids extract [FE], and rutin‐enhanced flavonoids extract [REFE]) on starch digestibility and noodle‐making properties were evaluated. When FE and REFE were incorporated into noodles, the amount of rapidly digestible starch and the predicted glycemic index (pGI) were reduced. However, BF and DE did not significantly decrease the pGI value of noodles. When assessing noodle properties, hardness was increased with increasing content of buckwheat materials, whereas other texture parameters were not significantly affected by buckwheat addition. All noodles were similar in regard to water absorption and swelling index, but cooking loss was slightly increased in FE and REFE noodles. FE and REFE demonstrated higher flavonoid stability during noodle making and, additionally, were more effective at reducing starch digestibility than BF and DE. REFE, specifically, does not generate quercetin (the cause of a bitter taste), and, therefore, REFE was effective in suppressing the hydrolysis of starch in the noodles, lowering the pGI.     

Differences in Carbohydrate Composition and Digestion In Vitro of Selected Barley Cultivars as Influenced by Pearling and Cooking

Among common cereals, barley is a low glycemic index food. In an attempt to better understand this character, the nutritional properties of glycemic carbohydrates and dietary fiber concentrations of nine cultivars were evaluated. The cultivars were selected based on botanical variations and commercial value to investigate the impact of pearling and cooking on nutritional properties. Each cultivar was pearled into four fractions ranging from hull removal only to hull, bran, germ, and crease removal. The study showed that botanical class and degree of pearling significantly affect the carbohydrate composition and digestion indices of barley. Waxy starch cultivars had less total starch and more rapidly digestible starch (RDS), rapidly available glucose (RAG), and β‐glucan than the other nonwaxy cultivars. Regardless of the barley type, the less pearled kernels had significantly lower total starch and higher total low molecular weight sugars, insoluble, and total fiber. However, β‐glucan content was fairly comparable in the whole grain and pearled fractions. Cooking had a significant effect on nutritional properties of Celebrity and AC Klinck cultivars. The only consistent significant difference between raw and cooked barley was resistant starch (RS), which increased after cooking regardless of cultivar or fraction. The study showed that barley cultivar and carbohydrate composition significantly affected starch digestion with some cultivar fractions holding a promise for the development of low glycemic index foods.     

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Dehulled and/or germinated black bean flours were physicochemically characterized, including pasting properties, along with the trypsin inhibitor and antioxidant phenolics. To our best knowledge, this is the first study that, using nonparametric correlations and principal component analysis, identifies the parameters affecting the pasting properties of germinated black bean flour. The carbohydrate loss observed after black bean germination was indirectly correlated with the crude fiber content. Therefore, germination increased the protein and crude fiber contents compared with raw seeds (from 19.1 and 2.4% to 24.0 and 5.1%, respectively). Additionally, the highest protein digestibility was obtained in dehulled germinated black bean flour (78.4%), followed by whole germinated seed flour (74.1%). The dehulling process increased the total starch content 13.5 and 18.8% compared with raw and germinated whole bean flours, respectively. Dehulling decreased both trypsin inhibitor activity and antioxidant phenolics. Germination reduced by twofold the peak and final viscosities of black bean flours. Interestingly, both viscosities were negatively correlated with protein and positively correlated with fat and insoluble dietary fiber. Although resistant starch content was not affected by germination or dehulling, its interactions with fat and insoluble dietary fiber were responsible of the changes observed in pasting properties of germinated black bean flour.     

Chemical,Physicochemical, and Nutritional Evaluation of Plantago (Plantago ovata Forsk)

Plantago ovata F. are small tan‐colored seeds with ≈30% weight husk. Plantago's husk high content of soluble fiber makes it a good lubricant of the intestinal track with demonstrated effects in lowering plasma cholesterol levels in humans and experimental animals. Plantago seeds grown in Northern Mexico were analyzed for proximate composition, combustion heat, soluble and insoluble dietary fiber, fatty acids, amino acids, and protein fractionation. In vitro digestibility and digestibility of dry matter, apparent and true digestibility, and net protein ratio (in vivo) were also analyzed. Plantago seeds had 17.4% protein, 6.7% fat, 24.6% total dietary fiber, 19.6% insoluble fiber, 5.0% soluble fiber, and a combustion heat of 4.75 kcal/g. Osborne fractionation (based on solubility) yielded albumin 35.8%, globulin 23.9%, and prolamin 11.7%. The oil from plantago seeds had a high percentage of linoleic acid (40.6%) and oleic acid (39.1%) and a minor proportion of linolenic acid (6.9%). In vitro protein digestibility of the plantago seed was 77.5%, suggesting a highly digestible protein. Lysine content was 6.82 g/100 g of protein, higher than wheat and oats (2.46 and 4.20 g/100 g of protein, respectively). Rat bioassays showed values of 89.6% digestibility of dry matter, 86.0% apparent digestibility, 88.1% true digestibility, and 4.40 net protein ratio corrected (NPRc). The importance of these findings is that plantago whole grain shows favorable nutritional quality when compared with cereals and legumes.     

Soft Wheat Starch Pasting Behavior in Relation to A‐ and B‐type Granule Content and Composition

Flours of two soft wheat cultivars were fractionated into native, prime, tailing, A‐, and B‐type starch fractions. Starch fractions of each cultivar were characterized with respect to A/B‐type granule ratio, amylose content, phosphorus level (lysophospholipid), and pasting properties to investigate factors related to wheat starch pasting behavior. While both cultivars exhibited similar starch characteristics, a range of A‐type (5.7– 97.9%, db) and B‐type granule (2.1–94.3%, db) contents were observed across the five starch fractions. Though starch fractions displayed only subtle mean differences (<1%) in total amylose, they exhibited a range of mean phosphorus (446–540 μg/g), apparent amylose (18.7–23%), and lipid‐complexed amylose (2.8–7.5%) values, which were significantly correlated with their respective A‐ and B‐type granule contents. A‐type (compared with B‐type) granules exhibited lower levels of phosphorus, lipid‐complexed amylose, and apparent amylose, though variability for the latter was primarily attributed to starch lipid content. While starch phosphorus and lipid‐complexed amylose contents exhibited negative correlation with fraction pasting attributes, they did not adequately account for starch fraction pasting behavior, which was best explained by the A/B‐type granule ratio. Fraction A‐type granule content was positively correlated with starch pasting attributes, which might suggest that granule size itself could contribute to wheat starch pasting behavior.     

Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment

This paper reports the use of spectrophotometric and voltammetric methods for the determination of the antioxidant capacity of buckwheat and its products originated from a technological line of a buckwheat roasted groats producer. 80% methanol extracts from raw and roasted buckwheat and groats and hulls obtained from roasted buckwheat were used. The spectrophotometric methods included (1) free radical scavenging activities of the extracts against ABTS*+ radical cation (TEAC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH RSA) and (2) determination of reducing capacity by the means of Folin-Ciocalteu reagent (FCR) application. The radical scavenging activities of the extracts were also investigated using a voltammetric assay. Moreover, the flavonoids profiles of the studied materials were provided. Buckwheat roasting caused a decrease in TEAC, DPPH RSA, and FCR reducing capacity by 70%. The lowest TEAC, DPPH RSA, and FCR reducing capacities were noted for roasted groats. Both DPPH RSA and TEAC methods were highly positively correlated with the FCR reducing capacity assay (r = 0.98 and r = 0.99). Cyclic voltammograms of analyzed buckwheat extracts were useful for evaluation of the antioxidant capacity. The total charge below the anodic current waveform was correlated with the data obtained by TEAC (r = 0.770), DPPH RSA (r = 0.88), and FCR reducing capacity (r = 0.81). The changes in the antioxidant capacity of buckwheat and its products followed the changes in flavonoids composition. In particular, the concentration of flavonoids was related to measurements by cyclic voltammetry.     

Chemical and Physical Characteristics of Proso Millet (Panicum miliaceum)‐Based Products

Celiac disease and gluten sensitivities, as well as obesity and overweight‐related disorders, have led to the investigation of gluten‐free grains and development of new food products. To address this, refined proso millet and refined corn (control), both gluten‐free grains, were used to produce four different product types (muffin, couscous, extruded snack, and porridge). The products contained four different grain combinations (100% proso millet, 75% proso millet/25% corn, 25% proso millet/75% corn, and 100% corn). All products were evaluated for their nutritional composition, in vitro starch digestibility, and expected glycemic index (eGI). Products made with refined proso millet had increased protein (7.6–11.3%), lipid (1.2–6.1%), fiber (7.0–8.8%), and phenolic content (323.5–425 μg/g) compared with those incorporating corn flour (2.5–9.0%, 0.8–4.0%, 2.1–4.1%, and 213–315 μg/g, respectively). As the proso millet content increased, the eGI decreased significantly (P < 0.05). Products made from refined proso millet appear to be good candidates for producing low‐GI, gluten‐free foods.     

Nutritional properties of starch in buckwheat products: studies in vitro and in vivo

The nutritional characteristics of buckwheat starch were studied to identify the possibility for reduced postmeal metabolic responses to various buckwheat products. The in vitro rate of starch hydrolysis and resistant starch (RS) formation in boiled buckwheat groats and in a series of breads, baked with 30-70% of buckwheat flour (BWF) or groats (BWG), respectively, were evaluated in vitro. In parallel, postprandial glucose and insulin responses and also the satiety score to BWG and wheat bread with 50% BWG as compared with the reference white wheat bread (WWB) were studied in healthy humans. The highest concentration of RS was found in boiled BWG (6% total starch basis). The RS level in bread products based on different proportions of BWF or BWG (30-70%) varied from 0.9 to 4.4%. The rate of in vitro amylolysis was significantly lower (P < 0.05) in all buckwheat products in comparison with the reference WWB. The calculated hydrolysis indices (HI) were lowest in boiled BWG (HI = 50) and in bread with 70% BWG (HI = 54). Consumption of boiled BWG or bread based on wheat flour and 50% BWG induced significantly lower postprandial blood glucose and insulin responses compared with the WWB. The calculated glycemic and insulinemic indices (GI and II) for boiled BWG were 61 and 53 and for the buckwheat bread, 66 and 74, respectively. The highest satiety score was found with boiled BWG. It is concluded that buckwheat has potential use in the design of foods with lower GI properties.     

Effect of the Nixtamalization Process on the Dietary Fiber Content,Starch Digestibility,and Antioxidant Capacity of Blue Maize Tortilla

Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.     

Partial Characterization of Buckwheat (Fagopyrum esculentum) Starch

Laboratory-isolated buckwheat (Fagopyrum esculentum) starch was compared to commercial corn and wheat starches. Buckwheat starch granules (2.9–9.3 μm) were round and polygonal with some holes and pits on the surface. Buckwheat starch had higher amylose content, waterbinding capacity, and peak viscosity, and it had lower intrinsic viscosity when compared with corn and wheat starches. Buckwheat starch also showed restricted swelling power at 85–95°C and lower solubility in water at 55–95°C and was more susceptible to acid and enzymatic attack. Gelatinization temperatures, determined by differential scanning calorimetry, were 61.1–80.1°C for buckwheat starch compared to 64.7–79.2°C and 57.1–73.5°C for corn and wheat starches, respectively. A second endotherm observed at 84.5°C was an amylose-lipid complex attributed to the internal lipids in buckwheat starch, as evidenced by selective extraction. The retrogradation of buckwheat, corn, and wheat starch gels was examined after storage at 25, 4, and -12°C for 1–15 days. In general, buckwheat starch retrogradation was slower than that of corn and wheat starch, but it increased as storage time increased, as did that of the other starch pastes. When the values of the three storage temperatures were averaged for each storage period analyzed, buckwheat starch gels showed a lower percentage of retrogradation than did corn and wheat starch gels. Buckwheat starch also had a lower percentage of water syneresis when stored at 4°C for 3–10 days and had better stability to syneresis after three freeze-thaw cycles at -12 and 25°C.     

Nutrient Content in Buckwheat Milling Fractions

Buckwheat seeds (Fagopyrum esculentum Moench) were milled into 23 fractions: seven fine flours, three coarse flours, four small semolina, two big semolina, six bran, and one husk fraction. A considerable variation in gross chemical composition was found among the milling fractions. The protein content varied from 4.4 to 11.9% (db) in flours and from 19.2 to 31.3% in bran fractions; starch varied from 91.7 to 70.4% in flours and from 42.6 to 20.3 in bran. The percentage of soluble dietary fiber contained in total dietary fiber was higher in flours than in semolina and bran fractions. Ash, Fe, P, tannin, phytate content, and color were also investigated. A unique distribution of phytate was found in starch. Correlation is significantly positive in husk, bran, and semolina fractions, while correlation is significantly negative in flour fractions. Depending on technological or nutritional demands, appropriate fractions may be chosen to achieve the desired end‐use product.     

Structural Characteristics,Properties, and In Vitro Digestibility of Rice

Using rice samples derived from normal rice cultivars and endosperm starch mutant, we investigated key factors contributing to the enzyme digestibility of steamed rice grains. The chemical composition of polished rice grains, structural features of endosperm starch, and enzyme digestibility of steamed rice grains were examined. The protein content of polished rice grains was 4.6–9.1%, amylose content was 4–27%, the DP_n of purified amylose was 900–1,600, the amylopectin short/long chain ratio was 1.2–5.9, and the enzyme digestibilities of steamed polished rice grains were 0.9–12.6 °Brix. Amylose content and RVA parameters (viscosity, breakdown, and setback) correlated significantly with enzyme digestibility of steamed rice grains. Multiple regression formulas were constructed to predict digestibility of steamed rice grain as a function of the molecular characteristics of the starch. When both amylose content and the short/long chain amylopectin ratio were used as predictor variables, they accounted for >80% of the observed variance in digestibility of steamed rice grains. Multiple regression revealed that the more digestible rice samples had starch with a lower amylose content and more short‐chain amylopectin. Reassociation of amylose‐lipid complex and recrystallization of amylopectin in the stored steamed rice grains was monitored by differential scanning calorimetry (DSC), and the observed retrogradation properties were related to the structural characteristics of starch and to the enzyme digestibility of steamed rice grains.     

Investigation of Digestibility In Vitro and Physicochemical Properties of A‐ and B‐Type Starch from Soft and Hard Wheat Flour

In this study, the functional properties of A‐ and B‐type wheat starch granules from two commercial wheat flours were investigated for digestibility in vitro, chemical composition (e.g., amylose, protein, and ash content), gelatinization, retrogradation, and pasting properties. The branch chain length and chain length distribution of these A‐ and B‐type wheat starch granules were also determined using high‐performance anion exchange chromatography (HPAEC). Wheat starches with different granular sizes not only had different degrees of enzymatic hydrolysis and thermal and pasting properties, but also different molecular characteristics. Different amylose content, protein content, and branch chain length of amylopectin in A‐ and B‐type wheat starch granules could also be the major factors besides granular size for different digestibility and other functional properties of starch. The data indicate that different wheat cultivars with different proportion of A‐ and B‐type granular starch could result in different digestibility in wheat products.     

Differences in Starch Granule Composition and Structure Influence In Vitro Enzymatic Hydrolysis of Grain Meal and Extracted Starch in Two Classes of Canadian Wheat (Triticum aestivum L.)

Starch granule composition and amylopectin structure affect starch digestibility, an important factor influencing wheat grain utilization for human food consumption. Six bread wheat cultivars with four belonging to the Canada Western Red Spring (CWRS) and two Canada Prairie Spring Red (CPSR) market classes were analyzed for the relationship between their grain constituents and in vitro enzymatic hydrolysis of starch. CPSR cultivars had higher starch and amylose concentrations compared with CWRS cultivars, which had a higher protein concentration. Starch granule size distribution did not differ among the genotypes, except AC Foremost, which had significantly (P < 0.05) higher volume percent of B‐type starch granules (≈15%) and lower volume percent of A‐type starch granules (≈9%) compared with other cultivars. Fluorophore‐assisted capillary electrophoresis revealed a lower content of R‐IV (DP 15–18, ≈6%) and a higher content of R‐VII (DP 37–45, ≈7%) chains in the CPSR cultivars compared with the CWRS cultivars. Starch in vitro enzymatic hydrolysis showed that compared with CWRS cultivars, the two CPSR cultivars had reduced amounts of readily digestible starch and higher amounts of slowly digestible starch and resistant starch. Consequently, the two CPSR cultivars also showed lower hydrolysis indexes in grain meal as well as extracted starch. CPSR cultivars, with higher starch and amylose concentrations, as well as a higher content of long chains of amylopectin, showed a reduced starch in vitro enzymatic hydrolysis rate.     

Composition,Molecular Structure,Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars

Pulse starches were isolated from different cultivars of pea, lentil, and chickpea grown in Canada under identical environmental conditions. The in vitro digestibility and physicochemical properties were investigated and the correlations between the physicochemical properties and starch digestibility were determined. Pulse starch granules were irregularly shaped, ranging from oval to round. The amylose content was 34.9–39.0%. The amount of short A chains (DP 6‐12) of chickpea starch was much higher than the other pulse starches, but the proportions of B1 and B2 chains (DP 13‐24 and DP 25‐36, respectively) were lower. The X‐ray pattern of all starches was of the C type. The relative crystallinity of lentil (26.2–28.3%) was higher than that of pea (24.4–25.5%) and chickpea starches (23.0–24.8%). The swelling factor (SF) in the temperature range 60–90°C followed the order of lentil ≈ chickpea > pea. The extent of amylose leaching (AML) at 60°C followed the order of pea ≈ chickpea > lentil. However, in the temperature range 70–90°C, AML followed the order of lentil > pea > chickpea. The gelatinization temperatures followed the order of lentil > pea > chickpea. The peak viscosity, setback, and final viscosity of pea starch were lower than those of the other starches. Lentil starch exhibited lower rapidly digestible starch (RDS) content, hydrolysis rate, and expected glycemic index (eGI). The resistant starch (RS) content of both lentil cultivars was nearly similar. However, pea and chickpea cultivars exhibited wide variations in their RS content. Digestibility of the pulse starches were significantly correlated (P < 0.05) with swelling factor (60°C), amylose leaching (60°C), gelatinization temperature, gelatinization enthalpy, relative crystallinity, and chain length distribution of amylopectin (A, B1, and B2 chains).