Abstract
The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.
Highlights
IntroductionMalanga is an important food crop in tropical and subtropical regions, and is consumed mainly cooked or in the form of pasta, to potatoes [3,4]
Cocoyam flours have been reported as a poor source of protein, with values ranging from 7.5 to 2.1% [2,23]
The moisture contents of MF (15.65%) and corn starch (CS) (14.36%) were higher than other studies reported for malanga flours (8.87 to 10.67%) [7], and malanga and taro starches
Summary
Malanga is an important food crop in tropical and subtropical regions, and is consumed mainly cooked or in the form of pasta, to potatoes [3,4]. Malanga flour forms good quality pasta, with great potential for application in the food industry [6]; because of its starch content, non-starchy polysaccharides, proteins, vitamins, minerals, and total dietary fiber, malanga flour could be considered as a functional food [1,7]. Malanga flour contains up to 4.21% resistant starch (RS) [1], which is probably starch molecules that form complexes with proteins. Malanga starch granules have a typical A-type X-ray diffraction pattern, with amylopectin containing a high proportion of shorter branched chains that cause lower structural stability, making the starch more digestible [8]
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