The effect of germination (G; 5 days), soaking-cooking (SC; 6 h-20 min, 6 h-40 min, 6 h-60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h-60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73-96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69-85%) also improved emulsion stability. Functional and pasting properties of legumes B. A. Acevedo et al. 223 Native K 0.1 = 0.0023 AE 1.1 9 10 À4a a,b,c Means with the same letters within a column do not differ significantly (P > 0.05). a Mean AE standard deviation for three determinations from each of the three processed samples. PP, pigeon pea; DB, dolichos bean; JB, jack bean. Functional and pasting properties of legumes B. A. Acevedo et al. a Data are the mean AE standard deviation. Means with the same letters within a column do not differ significantly (P > 0.05) for each species of legumes. PP, pigeon pea; DB, dolichos bean; JB, jack bean. Functional and pasting properties of legumes B. A. Acevedo et al.

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