Ngobese, Nomali ZiphorahWokadala, Obiro CuthbertDu Plessis, BelindaDa Silva, Laura SuzanneHall, AlanLepule, Sello PreslyPenter, MarkNgcobo, Mduduzi Elijah KhulekaniSwart, Hendrik C.2018-12-032018-11Ngobese, N.Z., Wokadala, O.C., Du Plessis, B. et al. 2018, 'Physicochemical and morphological properties of a small granule legume starch with atypical properties from wild mango (Cordyla africana L.) seeds : a comparison to maize, pea, and kidney bean starch', Starch-Stärke, vol. 70, nos. 11-12, art. 1700345, pp. 1-7.0038-9056 (print)1521-379X (online)10.1002/star.201700345http://hdl.handle.net/2263/67432The physicochemical properties of wild mango (Cordyla africana L) seed starch are assessed and compared to bean, pea, and commercial maize starch. Scanning electron microscopy (SEM) and polarized optical microscopy (POM) show that wild mango starch granules are truncated (cap‐shaped) have smooth surfaces, and are much smaller (5.7 μm) than bean (28.2 μm), pea (23.0 μm), and maize (11.1 μm) starch granules. Wild mango starch had a higher (p ≤ 0.05) gelatinization temperature (differential scanning calorimetry‐DSC, Tp = 77 °C), but a lower enthalpy (ΔH = 10.7 J g−1) than pea, bean, and maize starches. X‐ray diffraction (XRD) reveals a C‐type crystalline pattern, while Fourier transform infrared spectroscopy (FTIR) indicates that the starch has a higher degree of short‐range order compared to bean, pea, and maize starches. Rapid visco analysis (RVA) shows that its peak paste viscosity (2811 cP) is significantly (p ≤ 0.05) higher than that of bean, pea, and maize starch. Wild mango starch is similar (p > 0.05) to maize starch in terms of RVA granule‐breakdown and gelation‐related parameters, and gel texture (firmness = 114.7 N and strength = 339.4 ± 16.5 J), differed significantly (p ≤ 0.05) from bean and pea starch.en© 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. This is the pre-peer reviewed version of the following article : 'Physicochemical and morphological properties of a small granule legume starch with atypical properties from wild mango (Cordyla africana L.) seeds: a comparison to maize, pea, and kidney bean starch', Starch-Stärke, vol. 70, nos. 11-12, art. 1700345, pp. 1-7, 2018, doi : 10.1002/star.201700345. The definite version is available at : http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1521-379X.Gel texturesGelatinizationLegume starchesRapid visco-analysis (RVA)X-ray diffraction (XRD)Fourier transform infrared spectroscopy (FTIR)FruitsGelationGranulationScanning electron microscopy (SEM)Differential scanning calorimetry (DSC)Morphological propertiesPhysicochemical propertyPolarized‐light optical microscopy (POM)StarchPostprint Article