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Abstract

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a heat-moisture treatment method characterized in that it comprises the following steps:

1) Adjusting the water content of the native pea starch to a value of less than 35%, preferably between 20 and 30% by weight, even more preferably between 20 and 25% by weight,2) Heating the starch thus prepared to a temperature of more than 100° C., preferably from 105° C. to 135° C. for more than 5 hours, preferably for more than 10 hours, and even more preferentially for 24 hours,3) Recovering and optionally drying the starch thus treated.

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First Claim