TABLE 2.

Starch components of kidney beans.

Sample	TS (%)	RDS (%)	SDS (%)	RS (%)
Y1	35.47 ± 0.48 bc	11.16 ± 0.29 e	5.73 ± 0.41 e	83.12 ± 0.42 a
Y2	37.98 ± 1.44 a	12.09 ± 0.54 cd	14.83 ± 0.70 b	73.08 ± 0.46 e
Y3	28.66 ± 0.37 e	13.67 ± 0.26 a	13.99 ± 0.32 b	72.34 ± 0.40 e
Y4	33.96 ± 0.87 cd	7.80 ± 0.35 f	10.32 ± 0.26 c	81.88 ± 0.46 b
Y5	32.43 ± 0.59 d	13.21 ± 0.38 ab	7.96 ± 0.40 d	78.83 ± 0.02 c
Y6	36.62 ± 0.40 ab	12.79 ± 0.15 bc	16.31 ± 0.45 a	70.90 ± 0.39 f
Y7	34.69 ± 0.54 c	11.64 ± 0.28 de	10.82 ± 0.51 c	77.54 ± 0.37 d

All data were expressed as the means ± SD, n = 3. Results in the same column with different letters indicate significant differences (p < 0.05). TS, total starch; RDS, rapidly digestible starch; SDS, slowly digestible starch; RS, resistant starch. The values in TS column indicate the contribution of total starch content to the dry weight of kidney beans, the values in RDS, SDS, and RS columns indicate the contribution of the rapidly digestible starch, slowly digestible starch and resistant starch content to the total starch, respectively.