Higher Starch Digestibility Research Articles

Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.

Fermentation of pearl millet flour with yeasts and lactobacilli:in vitro digestibility and utilisation of fermented flour for weaning mixtures

Single as well as mixed culture fermentation by yeasts (S. diastaticus; S. cerevistiae) and lactobacilli (L. brevis; L. fermentum) at 30 degrees C for 72 h improved the starch and protein digestibility (in vitro) of pearl millet flour significantly. The flour fermented by Saccharomyces diastaticus, a starch hydrolysing yeast, had the highest starch digestibility whereas fermentation by Saccharomyces cerevisiae enhanced the in vitro protein digestibility of the flour significantly. Weaning mixtures prepared from the fermented flour were also found to be organoleptically acceptable.

Effects of Baking Hulless Barley on the Digestibility of Dietary Components as Measured at the Ileum and in the Feces in Pigs

The effects of different baking conditions on the apparent digestibility of dietary components were examined in pigs with an ileal cannula. The pigs were fed a hulless barley-based diet that was 1) uncooked, 2) baked for 4 h using high moisture, low temperature (37% dry matter, 121 degrees C) conditions (HMLT), or 3) baked for 1 h using lower moisture, high temperature (48% dry matter, 204 degrees C) conditions (LMHT). Ileal digesta and fecal dry matter were not different between the three diets. Pigs fed the HMLT and LMHT diets had 4% and 2% higher starch digestibility at the ileum, respectively, than did pigs fed the uncooked diet (P less than 0.05). Total Klason lignin recovered at the terminal ileum was similar for all diets even though initial Klason lignin values for the LMHT diet were twice that of the uncooked or HMLT diet. Digestibility of non-starch polysaccharides (NSP) as measured at the ileum and in the feces of pigs fed the baked diets was about 10% higher than in pigs fed the uncooked diet (P less than 0.1). The ratio of NSP ileal digestion:NSP digestion as measured in the feces was over 0.75 for all diets. Baking increased digestibility in the barley-based diet by increasing the digestibility of starch and dietary fiber. Increasing the severity of baking (LMHT) tended to decrease digestibility compared to the mild baking (HMLT), but not significantly.