The powder and the bran of algaroba pods, submitted to drying temperatures of 55, 65, 75, 85, 95 and 105C, were studied by
conventional and thermogravimetric methods. The dynamic thermogravimetric curves of the samples indicated the following thermal
stability order: 105>55>65>95>85>75C. The powder and the bran of algaroba pods, dried at 55C, presented protein content
higher and isothermal thermogravimetric profiles comparable. The calorimetric curves of samples, dried at 55C, indicated
the gelatinization of starch.