Impact of pasting on starch composition, estimated glycemic index, phenolic constituents, antioxidant activities and antidiabetic properties of flour produced from cocoyam (Colocasia esculenta) corm
2018
Adefegha, Stephen Adeniyi
This study investigates the effect of pasting on the starch and sugar composition, estimated glycemic index (eGI), antioxidant properties, and antidiabetic properties of cocoyam (Colocasia esculenta) flour. Cocoyam flour (raw) was processed into paste, and their aqueous extracts were prepared. The sugar, starch, amylase, and amylopectin contents, eGI, antioxidant properties as well as the α‐amylase and α‐glucosidase inhibitory abilities of the cocoyam flour and paste were determined. The results revealed that there was a significant (p < .05) decrease in eGI and sugar content of the flour with pasting. However, no significant (p > .05) change in starch, amylopectin, and amylose contents with pasting was observed. Both raw and paste exhibited high antioxidant properties. Furthermore, the paste had significantly (p < .05) higher α‐amylase and α‐glucosidase inhibitory activities when compared to raw. Thus, pasting process may decrease the eGI, sugar content, inhibit carbohydrate hydrolyzing enzymes, and enhance antioxidant activities of cocoyam flour. PRACTICAL APPLICATIONS: The results suggest that cocoyam (Colocasia esculenta) has potential applications as functional foods and nutraceuticals for both animal and human nutrition. In addition, pasting may represent a good processing method due to the increased release of phenolics as well as melanoidins; that could be harnessed in the management of oxidative stress‐mediated diseases such as diabetes and cardiovascular diseases.
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