Legumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective. Unlike cereal proteins and starches, there is a scarcity of information on the structural properties of legume starches. Consumption of legume‐derived dietary fibers have a positive impact on the human health, in particular, gut health, which is a current research focus for nutrition and health professionals. Knowledge of legume ingredients properties (e.g., protein denaturation, starch gelatinization, pasting, and thermal properties) could aid in understanding functionality and potential uses of these materials. The physicochemical, thermal, and the functional properties of legume proteins, starches, and dietary fibers are elucidated. Both the food ingredient manufacturers and research and development professionals in the food industry can benefit from the information provided in this review article.

Starch isolated from white sorghum (nWSS) was subjected to chemical modifications to prepare acid thinned (aWSS), oxidized (oWSS), and dual modified acetylated-oxidized (aoWSS) white sorghum starch. Chemical modifications resulted in roughness on the surface of sorghum starch granules. Solubility and paste clarity improved significantly due to the three modifications. Pasting temperature, peak viscosity, and time to reach peak viscosity of modified starches was significantly less than nWSS. Reassociative tendency was curtailed in modified starches as is evident by the decline in setback viscosity. At 8% starch concentration, oWSS and aoWSS completely failed to form a proper gel network.