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This study investigated the antinutrient and pasting properties of starch extracted from pigeonpea (PP) and five varieties of African yam beans. The wholesome seeds were sun-dried and drymilled into flour. Starches were extracted from the beans, Subsequently the antinutrients and the pasting properties of the starches were evaluated using standard methods. The results revealed that tannin contents of the beans and starch ranged from SBAYB (0.25 ± 0.00 %) to PBAYB (0.31 ± 0.01 %); SBAYB (0.20 ± 0.00 %) to WAYB (0.41 ± 0.01 %), phytic acid from WAYB (8.87 ± 0.18 %) to BAYB (10.50±0.20 %); PP (0.21 ± 0.01 %) to BAYB(0.35 ± 0.01 %), cyanide (mg/kg) from (0.42 ± 0.08) PP to (0.72 ± 0.01) WAYB; PP (0.01 ± 0.01) to WAYB (0.52± 0.01) while oxalate (mg/kg) from (1.98±0.09) to (2.20 ± 0.04) SBAYB;(0.01 ± 0.01)PP to (0.05 ± 0.00) SBAYB. starches of Pigeon pea and varieties of African yam beans varied significantly (P ≤ 0.05). PP starch exhibited a type B profile while WAYB, BAYB and PBAYB starches were of type A which is characterized by high peak viscosity followed by major breakdown and SBAYB was of Type C. However, significant differences were observed in individuals pasting parameters. BAYB had highest final viscosity of (89.33±0.02RVU). The gelatinization temperatures ranged from BAYB (84.83±0.01 oC) to PP (86.53±0.02 oC). BAYB had highest paste viscosity results (77.79 ±0.01), paste stability (65.08 ± 0.01) and the most transparent starch. Results obtained in this study may be useful in predicting starch functional potentials in food and pharmaceutical industries.

Key words: Pigeon-pea, African yam beans, Antinutrients, Pasting properties