Abstract: A high temperature extrusion process is provided for the production of legume pasta products. A dough mixture having a moisture content in the range of 15 to 40% is processed in a twin screw extruder or in a single screw extruder at a barrel temperature in the range of 70 to 135.degree. C. and extruded through a die to form legume pasta products. The resulting products have a superior texture and integrity compared to legume pasta products produced by the traditional method.

Abstract: A starch cationization process comprises suspending the starch in an aqueous alcoholic alkaline solvent containing a critical level of water (starch to water ratio 1:3 to 3:1), heating the reaction mixture for a few minutes at 30.degree.90.degree. C., adding a cationizing reagent such as 3-chloro-2-hydroxypropyl-trimethylammonium chloride, heating for 1-24 hours at 30.degree.-80.degree. C., neutralizing, centrifuging, washing and drying of the cake to yield cationic starches with degrees of substitution of 0.01 to 0.12. Amphoteric starches are produced by simultaneous or sequential reaction of an anionic reagent with or after the cationic reagent in the aqueous alcoholic alkaline solvent. Solvent recovery and concentration of effluent solids is facilitated by distillation.