References

• AACC (2000). Approved methods of the AACC. (10th ed.). St Paul, MN, USA: American Asociation of Cereal Chemists.
   Google Scholar
• Abdul-Kadir, R., Bargman, T. J., & Rupnow, J. H. (1990). Effect of infrared heat processing on rehydration rate and cooking of Phaseolus vulgaris (Var. Pinto). Journal of Food Science, 55(5), 1472–1473.
   Web of Science ®Google Scholar
• Anderson, R. A., Conway, H. F., Pfeifer, V. F., & Griffin Jr, E. L. (1969). Roll and extrusion-cooking of grain sorghum grits. Cereal Science, 14, 372–375, 381.
   Google Scholar
• AOAC, Official Methods of Analysis (2001) 17th Ed., AOAC INTERNATIONAL, Gaithersburg, MD, Method 925.10; 923.03; 920.39;46.10
   Google Scholar
• Arámbula, V. G., Barrón, A. L., González, H. J., Moreno, M. E., & Luna, B. G. (2001). Efecto del tiempo de cocimiento y reposo del grano de maíz (Zea mays L.) nixtamalizado, sobre las características fisicoquímicas, reológicas, estructurales y texturales del grano, masa y tortilla de maíz. Archivos Latinoamericanos De Nutrición, 51, 187–194.
   PubMedGoogle Scholar
• Arntfield, S. D., Scanlon, M. G., Malcolmson, L. J., Watts, B. M., Cenkowski, S., Ryalnd, D. & Savoie, V. (2001). Reduction in lentil cooking time using micronization: Comparison of 2 micronization temperatures. Journal of Food Science, 66, 500–505.
   Web of Science ®Google Scholar
• Asp, N. G. (1992). Resistant starch. Proceedings from the second plenary meeting of EURESTA. European Journal of Clinical Nutrition, 46, S1.
   PubMed Web of Science ®Google Scholar
• Bao, J. S., & Corke, H. (2002). Pasting properties of g-irradiated rice starches as affected by pH. Journal of Agriculture and Food Chemistry, 50, 336–341.
   PubMed Web of Science ®Google Scholar
• Bellido, G., Arntfield, S. D., Cenkowski, S., & Scalon, M. (2006). Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L). LWT – Food Science and Technology, 39, 779–787.
   Web of Science ®Google Scholar
• Bhat, R., & Karim, A. A. (2009). Impact of radiation processing on starch. Reviews in Food Science and Food Safety, 8, 44–58.
   Web of Science ®Google Scholar
• Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiological and Pharmacological, 69, 60–78.
   PubMed Web of Science ®Google Scholar
• Champ, M. M. J. (2004). Physiological aspects of resistant starch and in vivo measurements. Journal of AOAC International, 87, 749–755.
   PubMed Web of Science ®Google Scholar
• Coelho, L. C. B. B., de Medeiros, R. B., & Flores, H. (1978). Effect of storage on the amino acid composition and biological quality of irradiated macacar beans Vigna unguiculata (L). Walp. Journal of Food Science, 43, 215–217, 221.
   Web of Science ®Google Scholar
• Decareau, R. V., (1985). Microwaves in the Food Processing Industry. Orlando: Academic Press, pp. 2–37.
   Google Scholar
• Delincee, H., Villavicencio, A. L. C. H., & Mancini-Filho, J. (1998). Protein quality of irradiated Brazilian beans. Radiation Physics and Chemistry, 52, 43 47.
   Web of Science ®Google Scholar
• Deshpande, S. S., & Cheryan, M. (1984). Effects of phytic acid, divalent cations, and their interactions on α-amylase activity. Journal of Food Science, 49, 516–519.
   Web of Science ®Google Scholar
• Desphande, S. S., Sathe, S. K., & Salunkhe, D. K. (1984). Dry beans of Phaseolus: A review. Part 3. CRC Critical Reviews in Food Science and Nutrition, 21, 137–140.
   Google Scholar
• Donald, A. M. (2004). Understanding starch structure and functionality. In: A. C. Eliassion (Ed.), Starch in food: Structure, function and applications (156–184). Cambridge, NY: CRS Press. LLC.
   Google Scholar
• Emami, S., Meda, V., & Tyler, R. T. (2011). Effect of micronisation and electromagnetic radiation on physical and mechanical properties of Canadian barley. International Journal of Food Science & Technology, 46, 421–428.
   Web of Science ®Google Scholar
• Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, 33–50.
   PubMed Web of Science ®Google Scholar
• Fasina, O., Tyler, B., Pickard, M., Zheng, G. -H., & Wang, N. (2001). Effect of infrared heating on the properties of legume seeds. International Journal of Food Science & Technology, 36, 79–90.
   Web of Science ®Google Scholar
• Gani, A., Bashir, M., Wani, S. M., & Masoodi, F. A. (2012). Modification of bean starch by γ-irradiation: Effect on functional and morphological properties. LWT – Food Science and Technology, 49, 162–169.
   Web of Science ®Google Scholar
• Gaytan, M. M., Martínez-Bustos, F., &Morales, S. E. (2006). Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas. Archivos Latinoamericanos De Nutrición, 50, 366–373.
   Google Scholar
• Gonzalez-Hernandez, J., De la Luz Martínez, J., Sanchez-Sinencio, F., Martinez-Bustos, F., Figueroa-Cardenas, J. D., & Ruiz-Torres, M. (1996). Method of cooking corn dough tortillas using infrared radiation. US Patent, 5, 469.
   Google Scholar
• Guan, J., & Hanna, M. A. (2004). Extruding foams from corn starch acetate and native corn starch. Biomacromolecules, 5, 2329–2339.
   PubMed Web of Science ®Google Scholar
• Gujska, E., Czarnecki, Z., & Khan, K. (1996). High temperature extrusion of pinto bean (Phaseolus vulgaris) and field pea (Pisum sativum) flours. Polish Journal of Food and Nutrition Science, 46, 51–60.
   Google Scholar
• Hannia, F. G., & El-Niely, E. (2007). Effect of radiation processing on antinutrients, in-vitro protein digestibility and protein efficiency ratio bioassay of legume seeds. Radiation Physics and Chemistry, 76, 1050–1057.
   Web of Science ®Google Scholar
• Hayashi, T., & Aoki, S. (1985). Effect of irradiation on the carbohydrate metabolism responsible for sucrose accumulation in potatoes. Journal of Agricultural and Food Chemistry, 33, 14–17.
   Web of Science ®Google Scholar
• Hoover, R., & Hadziyev, D. (1981). Characterization of potato starch and its monoglyceride complexes. Starch/Starke, 33, 290–300.
   Web of Science ®Google Scholar
• Hoover, R., & Sosulski, F. (1985). Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris biotypes. Starch/Stärke, 37, 181–191.
   Web of Science ®Google Scholar
• Huang, D., Schols, H. A., van Soest, J. G., Jin, Z., Sulmann, E., & Voragen, A. G. J. (2007). Physicochemical properties and amylopectin chain profiles of cowpea, chickpea and yellow pea starches. Food Chemistry, 101, 1338–1345.
   Web of Science ®Google Scholar
• Hódsági, M., Jámbor, A., Juhász, E., Gergely, S., Gelencsér, T., & Salgó, A. (2012). Effects of microwave heating on native and resistant starches. Acta Alimentaria, 41, 233–247.
   Web of Science ®Google Scholar
• Kashani, G. G., & Valadon, L. R. G. (1984). Effects of gamma irradiation on the lipids, carbohydrates and proteins of Iranian pistachio kernels. Journal of Food Technology, 19, 631–638.
   Web of Science ®Google Scholar
• Khraisheh, M. A. M., McMinn, W. A. M., & Magee, T. R. A. (2004). Quality and structural changes in starchy foods during microwave and convective drying. Food Research International, 37, 497–503.
   Web of Science ®Google Scholar
• Lehmann, U., & Robin, F. (2007). Slowly digestible starch – its structure and health implications: A review. Trends in Food Science & Technology, 18, 346–355.
   Web of Science ®Google Scholar
• Maaruf, A. G., Che Man, Y. B., Asbi, B. A., Junainah, A. H., & Kennedy, J. F. (2001). Effect of water content on the gelatinization temperature of sago starch. Carbohydrate Polymers, 46, 331–337.
   Web of Science ®Google Scholar
• MacArthur, L. A., & D’Appolonia, B. L. (1984). Gamma radiation of wheat. II. Effects of low dosage radiations on starch properties. Cereal Chemistry, 61, 321–326.
   Web of Science ®Google Scholar
• Marconi, E., Ruggeri, S., Cappelloni, M., Leonardi, D., & Carnovale, E. (2000). Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. Journal of Agriculture and Food Chemistry, 48, 5986–5994.
   PubMed Web of Science ®Google Scholar
• Merlin, A., & Fouassier, J. P. (1981). Processus de photo-amorcage de la polymerisation de monomeres vinyliques: mise au point d-un modele reactionnel en solution. Journal de Chimie Physique et de Physico-Chimie Biologique, 78, 267–278.
   Google Scholar
• Morales de Leon, J. C., Vazquez-Mata, N., Torres, N., Gil-Zenteno, L., & Bressani, R. (2007). Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L. Journal of Food Science, 72, C96–C102.
   PubMed Web of Science ®Google Scholar
• Mwangwela, A. M., Waniska, R. D., & Minnaar, A. (2006). Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: Effect of micronisation on physicochemical and structural characteristics. Journal of the Science of Food and Agriculture, 86, 35–45.
   Web of Science ®Google Scholar
• Mwasaru, M. A., Muhammad, K., Bakar, J., & Che Man, Y. (1999). Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeon-pea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties. Food Chemistry, 67, 435–443.
   Web of Science ®Google Scholar
• Newport Scientific (1995). Operation Manual for the series 3 rapid Visco Analyser. Newport Sci. Pty. Ltd. Sydney, Australia.
   Google Scholar
• Rocha-Guzmán, N. E., Gallegos-Infante, J. A., González-Laredo, R. F., Bello-Pérez, A., Delgado-Licon, E., Ochoa-Martínez, A. & Prado-Ortiz, M.J. (2008). Physical properties of extruded products made with three Mexican common beans (Phaseolus vulgaris L). Plant Foods for Human Nutrition, 63, 99–104.
   PubMed Web of Science ®Google Scholar
• Rombo, G. O., Taylor, J. R. N., & Minnaar, A. (2001). Effect of irradiation, with and without cooking of maize and kidney bean flours, on porridge viscosity and in vitro starch digestibility. Journal of Science and Food Agriculture, 81, 497–502.
   Web of Science ®Google Scholar
• Rombo, G. O., Taylor, J. R. N., & Minnaar, A. (2004). Irradiation of maize and bean flours: Effects on starch physicochemical properties. Journal of Science and Food Agriculture, 84, 350–356.
   Web of Science ®Google Scholar
• Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant Starch – A Review. Comprehensive Reviews in Food Science and Food Safety, 5, 1–17.
   PubMed Web of Science ®Google Scholar
• Siddhuraju, P., &Becker, K. (2001). Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of indian tribal pulse, Mucuna pruriens Var. utilis. Journal of Agricultural and Food Chemistry, 49(6), 3058–3067.
   PubMed Web of Science ®Google Scholar
• Thomas, D. J., & Atwell, W. A. (Eds.) (1999). Starches. St. Paul, Minnesota, USA: Eagan Press.
   Google Scholar
• Tovar, J., de Francisco, A., Bjorck, I., & Asp, N. G. (1991). Relationship between microstructure and in vitro digestibility of starch in precooked leguminous seed flours. Food Structure, 10, 19–26.
   Web of Science ®Google Scholar
• Vargas-Torres, A., Osorio-Díaz, P., Tovar, J., Paredes-López, O., Ruales, J., & Bello-Pérez, L. A. (2004). Chemical composition, starch bioavailability and indigestible fraction of common beans (Phaseolus vulgaris L). Starch/Stärke, 56, 74–78.
   Web of Science ®Google Scholar
• Wang, N., & Daun, J. K. (2005). Determination of cooking times of pulses using an automated Mattson cooker apparatus. Journal of the Science of Food and Agriculture, 85, 1631–1635.
   Web of Science ®Google Scholar
• Wursch, P., Dal Vedovo, S., & Koellreuter, B. (1986). Cell structure and starch nature as key determinants of the digestion rate of starch in legume. American Journal of Clinical Nutrition, 43, 25–29.
   PubMed Web of Science ®Google Scholar
• Zeng, M., Morris, C. F., Batey, I. L., & Wrigley, C. W. (1997). Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chemistry, 74, 63–71.
   Web of Science ®Google Scholar
• Zhang, G., Venkatachalam, M., & Hamaker, B. R. (2006). Structural basis for the slow digestion property of native cereal starches. Biomacromolecules, 7, 3259–3266.
   PubMed Web of Science ®Google Scholar
• Zheng, G. H., Fasina, O., Sosulski, F. W., & Tyler, R. T. (1998). Nitrogen solubility of cereals and legumes subjected to micronization. Journal of Agricultural and Food Chemistry, 46, 4150–4157.
   Web of Science ®Google Scholar
• Zobel, H. F. (1988). Molecules to granules: A comprehensive starch review. Starch/Starke, 40, 44–50.
   Web of Science ®Google Scholar