In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada

The physicochemical properties including in vitro starch digestibility and expected glycemic index (eGI) of bean flour and isolated bean starch from different cultivars grown in Canada were investigated. The protein content and total starch content of bean flour ranged from 23.1% to 26.6% and 36.8% to 40.3%, respectively. The apparent amylose content of bean starch was between 38.0% and 41.5%. The bean starch granules were round to oval with a …