Effect of steam cooking and storage on formation of resistant starch from debranched Cassava (Manihot esculenta) Starch 1 Abioye, V.F., 1 Adeyemi, I.A., 1 Akinwande, B.A., 2 Kulakow, P. and 2 Maziya-Dixon, B. 1 LAUTECH, Ogbomoso, Nigeria. 2 IITA, Nigeria World Congress on Root and Tuber Crops Nanning, Guangxi, China, January 1822, 2016
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Effect of steam cooking and storage on formation of resistant starch from debranched Cassava (Manihot esculenta) Starch
1Abioye, V.F., 1Adeyemi, I.A., 1Akinwande, B.A., 2Kulakow, P. and 2Maziya-Dixon, B. 1LAUTECH, Ogbomoso, Nigeria. 2IITA, Nigeria
World Congress on Root and Tuber Crops Nanning, Guangxi, China, January 18-‐22, 2016
Presentation Outline
v Introduction
v Materials and methods
v Results and discussion
v Conclusion
Introduction
Resistant starch v Total amount of starch undigested in the
small intestine v Passes into the colon where it can be
fermented by natural microflora to short-chain fatty acids
v These metabolites appear to have important
biological effects for improved physical and mental health (Birt et al., 2013).
Benefits of resistant starch
v Pre-biotic effect on colon micro flora v Improves cholesterol metabolism v Reduce the risk of colon cancer v Reduce glycemic index (GI) value with
beneficial implications for obesity. Type II diabetes
v Prevention of gall stone formation, v Cardiovascular diseases and also increase
absorption of minerals
Types of RS v Physically inaccessible
starch (RS1)
v Starch granules (RS2)
v Retrograded starch (RS3)
v Chemically modified starches (RS4)
Production of RS3 v RS3 is produced by gelatinization and
retrogradation v The type of starch, processing condition,
and duration and storage conditions. v Processing techniques includes baking,
pasta production, extrusion cooking, steam cooking, autoclaving (Sajilata et al., 2006).
v Commercially, RS3 have been prepared from high amylose corn starch (>40% amylose).
v Native cassava starch contains
amylose (19.6% to 24.1%). v Cassava is suitable for RS3 production
(Worawikunya, 2007)
v Nigeria is the world's largest producer of cassava (about 54 million metric tons per annum)
v Steam cooking of legumes has been
reported to increase the RS from 19% to 31% (Tovar and Melito, 1996).
Objective v To explore the availability of improved
varieties of cassava in Nigeria. v By studying the effects of steam cooking
and subsequent storage condition on the formation of resistant
v To enhance the use of cassava starch as a
functional food and thus increase the industrial utilization of cassava in Nigeria.
Materials and Methods
Materials
v TMS 30572 and 98/0581 (obtained from IITA Ibadan)
v Commercial isoamylase (Pseudomonas sp.)
v Amyloglucosidase (EC. 3.2.1.3 from Aspergillus niger, 11,500 U/mL)
v Pancreatic-α-amylase (Sigma-Aldrich, Steinheim, Germany)
v All the chemicals used were of analytical grade
Method v Starch was extracted from these two
varieties of cassava (IITA, 2005). v Enzymatic debranching of cassava
starch (Mutungi et al.,2009) v The debranched and undebranched
starch samples were steam cooked at both at atmospheric pressure and high pressure (Alejandra et al.,1998).
Analysis v Proximate composition (AOAC,2005). v Amylose (Williams et al., 1970). v The total starch contents (Dubois et al.,
1956; Mcready 1970). v Resistant starch content (McCleary et al.,
2002).
Results and discussion
Table 1: Chemical composition of the two varieties of cassava starch
ComposiBon TMS 30572 TMS 98/0581
Starch 89.23±0.15 88.9±0.17
Amylose 22.5±0.50 21.0±0.29
AmylopecBn 77.5 79
Moisture Content 12.30±0.01 11.44±0.01
Protein 0.17±0.06 0.13±0.12
Fat 0.37±0.06 0.37±0.15
Fibre 0.23±0.12 0.20±0.01
Ash 0.36±0.02 0.37±0.02
Table 2: Resistant starch contents (g/100g) of the two varieties of cassava starch obtained by steam cooking
Variety Atmospheric pressure High pressure
Undebranched Debranched Undebranched Debranched
30572 6.01 19.55 5.68 18.75
98/0581 5.99 19.25 5.58 18.25
Fig 1: Effect of storage condition and time on formation of resistant starch from undebranched and debranched cassava starch (TMS 30572) steam cooked at atmospheric pressure
5.9
6
6.1
6.2
0hrs 24hrs 48hrs
RS(g/10
0g)
Storage Time
Freezing
RefrigeraDon 18.5
19 19.5 20
20.5 21
21.5
0hrs 24hrs 48hrs
RS(g/10
0g)
Storage Time
Fig 2: Effect of storage condition and time on formation of resistant starch from undebranched and debranched cassava starch (TMS 98/0581)steam cooked at atmospheric pressure
5.8
5.9
6
6.1
6.2
6.3
0hrs 24hrs 48hrs
RS(
( g/100
g)
Storage Bme
Freezing
RefrigeraDon
18
18.5
19
19.5
20
20.5
21
21.5
0hrs 24hrs 48hrs
RS(g/10
0g)
Storage Bme
Freezing
RefrigeraDon
5.4
5.6
5.8
6
6.2
0hrs 24hrs 48hrs
RS(g/10
0g)
Storage Time
Freezing
RefrigeraDon
17.5 18
18.5 19
19.5 20
20.5 21
0hrs 24hrs 48hrs
RS(g/10
0g)
Storage Bme
Freezing
RefrigeraDon
Fig 3: Effect of storage condition and time on formation of resistant starch from undebranched and debranched cassava starch (TMS 30572) steam cooked at high pressure
5.4
5.6
5.8
6
6.2
0hrs 24hrs 48hrs
RS(g/10
0g)
Storage Time
Freezing
RefrigeraDon
17.5 18
18.5 19
19.5 20
20.5 21
0hrs 24hrs
48hrs
RS(g/10
0g)
Storage Bme
Freezing
RefrigeraDon
Fig 4: Effect of storage condition and time on formation of resistant starch from undebranched and debranched cassava starch (TMS 98/0581) steam cooked at high pressure
Conclusion v Steam cooking as a processing method
have potentials to increase the RS contents of cassava
v cassava roots could serve as functional food through conversion to RS3
Probable Uses v Bread and other baked goods v Pasta, cereal and batters v Textural properties in imitation cheese v Food supplement v binder in foods
Thank you for your attention
2/27/16
感谢您的关注 Gǎnxiè nín de guānzhù
Thank you
Related Documents
