Lentil is one of the most important food legumes consumed widely throughout the world.
Lentils are produced in diverse agroecological regions, such as Asia, North and South …

The United Nations has declared 2016 as the International Year of Pulses. Pulses are
narrowly defined as leguminous crops that are harvested as dry seeds. Although some …

Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food
crop in each part of the world. Besides providing nutrients such as multifaceted …

The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch
and in its use as a source of dietary fiber, particularly in adults. RS is now considered to …

The chemical composition and the contents of resistant starch and soluble and insoluble
dietary fibre of pea (Pisum sativum L.), common bean (Phaseolus vulgaris L.), chickpea …

Background: This article examines the concepts of low glycemic indices (GIs) and glycemic
load (GL) foods as key drivers in the dietary management of type 2 diabetes as well as their …

In order to determine the mechanisms underlying resistant starch formation, three treatments
were used to prepare resistant starch from purple sweet potato. The resistant starch yield …

A portion of starch and starch products that resist digestion in small intestine has been
described as resistant starch. Starch may become resistant to digestion due to several …

Starch represents the major source of available carbohydrate in the human diet. Starch is
the most abundant (22–45%) carbohydrate in the legume seed. The rate of starch digestion …

Digestibility of common legumes in India (black gram, chickpea, mung bean, lentil, field pea
and pigeon pea) was studied and related to their physical (thermal and pasting) and …