Abstract
This work describes the effects of different processing methods on resistant starch (RS) contents of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas and Glycine max. meals. The legume seeds were subjected to different processing methods (Raw, soaked, Boiled, Toasted and Fermented). Resistant Starch was determined by Megazyme Resistant Starch Assay procedure (A.O.A.C, 2002). In the results, the highest resistant starch contents were recorded in the toasted method for the three legume meals (Canavalia ensiformis 11.69 %, Detarium microcarpum 10.49 %, Jatropha curcas 13.06 %, while in Glycine max. 12.0 % was recorded in the boiled method). The lowest resistant starch contents were recorded in the raw processing method for the three legume meals (Canavalia ensiformis 8.47 %, Detarium microcarpum 7.25 %, Jatropha curcas 9.13 %, while in Glycine max. 7.51 % was recorded in the soaked method). The results of this research have proven the type 3 (RS3) resistant starch, which is retrograded starch made by cooking/cooling processes on starchy materials. Data were analyzed using one-way ANOVA and significant differences (p<0.05) were recorded among the different processing methods
Highlights
During food processing, derivatization of nutrients and formation of cross-linkages occur, thereby making the food inaccessible for digestion and metabolism, such parts of nutrients are “unavailable” (Nor et al, 2015)
Resistant starch is the fraction of starch that is not hydrolyzed to D-glucose in the small intestine within 120 min of being consumed, but which is fermented in the colon (Tharanathan, 2002)
The seeds size were reduced with pestle and mortar and subjected to various processing methods according to Doss et al (2011) and Antyev (2018) methods i
Summary
Derivatization of nutrients and formation of cross-linkages occur, thereby making the food inaccessible for digestion and metabolism, such parts of nutrients are “unavailable” (Nor et al, 2015). The diversity of the modern food industry and the enormous variety of food products it produces require starches that can tolerate a wide range of processing techniques and preparation conditions (Visser et al, 1997). These demands are met by modifying native starches with chemical, physical, and enzymatic methods (Betancur and Chel, 1997) which may lead to the formation of indigestible residues, such starches deserve consideration. Type 4 (RS4) is chemically modified starch (Frank et al, 2015)
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