Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles

•Autoclaving-cooling cycles affected the physicochemical properties and in vitro digestibility of cowpea starch•FT-IR spectroscopy showed an increase of the amount of crystallite and the double helix of modified cowpea starch.•Single autoclaving-cooling cycle produced modified cowpea starch with higher RS3, better thermal stability and lower glycemic index. Recently, legumes starch were studied extensively due to high amylose and resistant starch contents, and low glycemic index (GI). We evaluated the impact of autoclaving-cooling cycles (single, triple, five) on the physicochemical properties, in vitro starch digestibility, and estimated glycemic index (eGI) of cowpea starch. Autoclaving-cooling increased the amylose content, water/oil holding capacities, onset, peak, and conclusion gelatinization temperatures. Pasting temperature, gelatinization enthalpy, final and setback viscosities significantly decreased (P