AbstractThe variety of lablab bean (Dolichos lablab) starch studied by the authors, presents smaller‐sized, rounded granules, and others, larger ones, which are generally oval‐shaped and measure up to 30 micra. These latter show 1, 2 or 3 polarization crosses under polarized light. The gelatinization temperature of the granules varies between 65–70–76 °C and iodine affinity shows a value of 6.05.Graphs were drawn for the swelling power, percentage of solubles, Brabender viscosity of the hot and cold pastes, and also for the observation of the effect of a‐amylase on these pastes.It was observed that the starch pastes present the cross‐linked type Brabender viscosity curves, which greatly resemble those of the chick pea, yellow pea and navy bean starches. Several theories relating to the composition and structure of the starch, and which might explain its behavior, were approached by