Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars

► Differences in physicochemical properties and in vitro digestibility were observed between pea flour and isolated starches. ► The difference in digestibility among pea cultivars could be associated with difference in physicochemical properties. ► Pea starch had low digestibility with higher amount of SDS and RS and lower eGI.