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Wet Fractionation of Garbanzo Bean and Pea Flours

¹Graduate research assistant, research associate and associate professor, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.

Garbanzo bean and pea flours originating from the central part of the cotyledons were higher in starch but lower in protein and fiber than those from the outer layer of the cotyledon. These flours were fractionated by the wet process into prime starch, tailing starch, and solubles. The patented wet-fractionation method was successfully modified to reduce the total amount of water during the process. The modified process produced comparable yield and purity of separated fractions. Under the recycling water method, the yields of prime starch were 46.7, 33.6, and 41.1%, respectively, in garbanzo bean and two smooth pea cultivars (Latah and SS Alaska). Isolated prime starches were <0.4% in protein and <0.19% in ash, indicating high purity.