Microstructural Approach to Legume Seeds for Food Uses

Authors

Kyoko Saio
Michiko Monma

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

This review summarizes the microstructures of several seed legumes based on previous work and some new findings. Fifteen species of tropically grown legumes , adzuki bean and soybeans (a leading variety and two local va rietie s) were examined by light and transmission electron microscopy in relation to food uses. Processing of adzuki beans to form Q!l bean paste is dis cussed to illustrate the effects of processing on microstructure of starch g rains. Differences in contents, shape and size of starch grains are emphasized in a comparison of soybeans wi th other legumes.

Recommended Citation

Saio, Kyoko and Monma, Michiko (1993) "Microstructural Approach to Legume Seeds for Food Uses," Food Structure: Vol. 12: No. 3, Article 6.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol12/iss3/6