The first chromatographic peak in the case of not irradiated and irradiated starches corresponds to the eluted fraction which results in a violet-blue coloration in the presence of I2–KI in CaCl2 saturated solution reagent (Krisman, 1962) and in the case of bean starch presents a λmax value of 589 nm (linear regression quotient R=0.9968), which is indicative of a low degree of branching, characteristic of amylose with its typical “A” value. In the case of cassava starch, a brown-violet coloration and a λmax of 480 nm (linear regression quotient R=0.9901) denotes the presence of branched chains with the characteristic “A” value.