Carbohydrates legume flours

Using sources of materials with higher protein content, such as legume flours and concentrates, the continuous phase of the melt becomes protein, with inclusions of carbohydrate. Proteins from different sources are even more different in their molecular architecture than are starches, resulting in quite different performance during extrusion. Necessarily, we will examine them separately. 

The carbohydrates present in groundnuts have been reviewed/ As well as starch and cellulose, the more abundant polysaccharides were D-gluco-D-mannans and highly-branched D-xylans. Higher levels of non-starchy polysaccharides were present in legume flours than in wheat flour.The distribution of monosaccharide residues and consequently the polysaccharides present varied considerably between the different types of legume although D-xylans were present in each species examined except field bean. 

Naivikul, O., D Appolonia, B.L. Comparison of legume and wheat flour carbohydrates. I. Sugar analysis. Cereal Chem. 55,913 (1978)... 

Major food sources of carbohydrates include cereals, vegetables, fruits, potatoes, legumes, and flour-related products. Consequently, naturally occurring carbohydrates are widely consumed as a part of a healthy diet, although sugars can be also added to foods during manufacturing. Their... 

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