Abstract
The purpose of this study was to determine the effects of gamma irradiation on pasting characteristics and resistant starch (RS) levels of starches from some locally-improved cassava accessions. Three cassava accessions were collected from Ministry of Food and Agriculture-Root and Tuber Section at Pokuase, Accra, Ghana. Approximately, 10 kg of each accession was used for the starch extraction. Samples were irradiated at 0 (Control), 5, 10, 15 and 20 kGy. Pasting characteristics and RS levels of starch samples were evaluated. “Ankrah” recorded the highest RS levels (58.24 to 69.97%) amongst the three improved cassava starch accessions with TME 419 having the least RS content. Irradiation significantly (p < 0.05) affected RS content, with the highest RS content obtained at 10 kGy absorbed dose. “Bosome Nsia” recorded the highest levels of non-resistant starch (NRS) content (47.56 to 63.16%) with values increasing gradually with increasing irradiation dose. Gamma irradiated modified “Ankrah” starch had the lowest gelatinization temperature, lowest maximum viscosity and highest setback and breakdown viscosities implying a good substitute to be used in food preparations. Key words: Cassava starch, modification, gamma irradiation, resistant starch, pasting characteristics.
Highlights
Cassava (Manihot esculenta) is produced throughout the tropical regions of the world and either consumed as a fresh vegetable root crop or processed into flour or fermented food products, providing mostly carbohydrate in the form of starch
Due to the fact that cassava starch has no expansion ability, it is not utilized as much in bakery products as it is with wheat starch
Food starches may be classified as either glycemic or resistant for nutritional purposes. Glycemic starches are those that are degraded to glucose by enzymes in the digestive tract and can be further categorized as either rapidly digestible starch (RDS, digested within 20 min) or slowly digestible starch (SDS, digested between 20 and 120 min)
Summary
Cassava (Manihot esculenta) is produced throughout the tropical regions of the world and either consumed as a fresh vegetable root crop or processed into flour or fermented food products, providing mostly carbohydrate in the form of starch. Due to the fact that cassava starch has no expansion ability, it is not utilized as much in bakery products (bread or biscuits making) as it is with wheat starch. Food starches may be classified as either glycemic or resistant for nutritional purposes. Glycemic starches are those that are degraded to glucose by enzymes in the digestive tract and can be further categorized as either rapidly digestible starch (RDS, digested within 20 min) or slowly digestible starch (SDS, digested between 20 and 120 min). In resisting digestion in the small intestine, RS like dietary fiber, becomes available as substrate for fermentation by anaerobic bacteria in the colon (Muir and O’Dea, 1992). RS is considered as the third type of dietary fibre as it can deliver some of the benefits of insoluble and soluble fibre
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