Effect of processing on composition of nutritional starches in plantain (Musa AAB)
2012
Oladele, Ebun-Oluwa P. (Federal University of Technology, Akure (Nigeria). Department of Chemistry) | Khokhar, Santosh (University of Leeds (United Kingdom). School of Food Science and Nutrition)
Plantain, a member of the banana family is an important staple food in the tropics. It is edible when fully ripe but in most cases it is cooked before consumption. Despite its abundance in the diet of many populations, quantitative and qualitative data on various starch fractions are scarce. In vitro digestibility of starch for processed and unprocessed samples was determined using pancreatic α-amylase and amyloglucosidase (Englyst & Englyst, 2004), and D-glucose was measured using glucose oxidase/peroxide reagent. Resistant starch in content in uncooked samples was 36.6±1.5g/100g and 62.7±2.9g/100g for ripe and unripe samples respectively. These values were reduced in the processes samples, with figures ranging between 3.5-6.5 g/100g in the ripe samples and 15.0 - 19.9 g/100g in the unripe samples. Slowly digestible starch (SDS) values were between 0.6 and 9.2 g/100g, while rapidly digestible starch (RDS) ranged between 25.6 – 56.6 g/100g for processed samples. Starch digestibility index (SDI), which is the ratio of the rapidly released glucose to the total starch content was lowest in the grilled samples (60.0). It is concluded that processing techniques affect the type and content of nutritional starches and therefore it will be essential to optimize processing techniques to maximize the RS and SDS which are known to have positive effect on postprandial glucose response.
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