Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review

Grain legumes are important for human nutrition and contain slow-release carbohydrates. The major carbohydrate in legumes is starch, accounting for 40–50% of their total weight. The digestion rate for starch in legumes is lower than that in cereals. Inclusion of legumes in normal diets provides several health benefits for various metabolic syndromes. Legumes are normally consumed after processing which not only can improve the bioavailability of nutrients, but also can amend in vitro starch digestibility. This review provides current information on the following: (1) in vitro digestion characteristics of legumes including seed, flour and isolated starch; (2) impact of processing techniques of legumes on in vitro starch hydrolysis; (3) effect of storage of cooked legume products on in vitro starch hydrolysis; and (4) influence of chemical and physical modifications of legume starches on in vitro starch hydrolysis.