Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada

By R. Hoover, W. Ratnayake. 2002

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Dry fractionation for sustainable production of functional legume protein concentrates (2015, background): “In addition, natural differences in starch granule size have been observed between varieties of legumes (Hoover & Ratnayake, 2002).”
Starch-composition, fine structure and architecture (2004, background): “…36 Morrison et al., 1994 Rice X-ray diffraction 47–51 Qi et al., 2003 Oat X-ray diffraction 28–37 Hoover et al., 2003 Lentils X-ray diffraction Hoover and Ratnayake, 2002 Black bean 17–22 Chick pea 18 Lentil 19 Navy bean 20–21 Smooth pea 20 Pinto bean 25–26 Pea X-ray diffraction…”
New starches are the trend for industry applications: a review. (2014, background): “Rhizome [77] 43 [97] Millet Panicum sumatrense Cereal [98] 70 [99] Navy bean Phaseolus vulgaris Legume [80] 24,3 [90] Palmirah Borassus flabellifer L.”
Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “Hoover and Ratnayake (2002) observed that bean (black seed type) starches behaved differently from other starches (chickpea, lentil, bean (navy seed type), or round-seeded genotypes of pea) with respect to both higher peak viscosity and final viscosity.”