EFFECT OF PROCESSING ON AMYLOSE, RESISTANT-STARCH, RAPIDLY-DIGESTIBLE-STARCH, AND SLOWLY-DIGESTIBLE-STARCH FOR GARI, A PROCESSED CASSAVA PRODUCT.

  • O. J. Oyelade Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
Keywords: cassava-processing, gari, fermentation, amylose, resistant-starch

Abstract

The objective was to investigate the effect of domestic processing on the digestion attributes of gari, a low-moisture food product from cassava commonly consumed in tropical developing nations, and important ethnic food amongst population groups in Europe and elsewhere.

During the production of gari, cassava-mash samples were analysed for amylose whilst pH of enzyme extracts from all samples were measured. Resistant-starch types 2 and 3 (RS2, RS3), rapidly-digestible-starch (RDS), and slowly-digestible-starch (SDS) in gari were determined. 

The pH was almost stable at 5.3. SDS, RDS, RS2 and RS3 variations were 27.4-39.5, 18.2-24.7, 41.7-51.6, and 8.2-15.3 mg/100mg, respectively. Increase in RS3, lower RDS, higher SDS and RS2 suggested that gari has better potential as functional food compared to potato-chips (3.5gRS/100g), rice-cake (0.2gRS/100g), raw-banana (4.0gRS/100g), and cooked-white-rice (1.3gRS/100g). Therefore, gari may be considered for its benefits in the diets of wider population groups.

Author Biography

O. J. Oyelade, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Department of Food Science & Engineering

Published
2013-07-02
How to Cite
Oyelade, O. (2013). EFFECT OF PROCESSING ON AMYLOSE, RESISTANT-STARCH, RAPIDLY-DIGESTIBLE-STARCH, AND SLOWLY-DIGESTIBLE-STARCH FOR GARI, A PROCESSED CASSAVA PRODUCT. LAUTECH Journal of Engineering and Technology, 7(2), 53-60. Retrieved from http://laujet.com/index.php/laujet/article/view/133
Section
Articles