Effect of steam cooking and storage on formation of resistant starch from debranched Cassava (Manihot esculenta) Starch

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Colin Waters
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1 World Congress on Root and Tuber Crops Nanning, Guangxi, China, January 18-22, 2016 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

2 Presentation Outline v Introduction v Materials and methods v Results and discussion v Conclusion

3 Introduction

4 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 shortchain fatty acids v These metabolites appear to have important biological effects for improved physical and mental health (Birt et al., 2013).

6 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

7 Types of RS v Physically inaccessible starch (RS 1 ) v Starch granules (RS 2 ) v Retrograded starch (RS 3 ) v Chemically modified starches (RS 4 )

8 Production of RS 3 v RS 3 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).

9 v Commercially, RS 3 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 RS 3 production (Worawikunya, 2007)

10 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).

11 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.

12 Materials and Methods

13 Materials v TMS and 98/0581 (obtained from IITA Ibadan) v Commercial isoamylase (Pseudomonas sp.) v Amyloglucosidase (EC from Aspergillus niger, 11,500 U/mL) v Pancreatic-α-amylase (Sigma-Aldrich, Steinheim, Germany) v All the chemicals used were of analytical grade

14 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).

15 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).

16 Results and discussion

17 Table 1: Chemical composition of the two varieties of cassava starch ComposiBon TMS TMS 98/0581 Starch 89.23± ±0.17 Amylose 22.5± ±0.29 AmylopecBn Moisture Content 12.30± ±0.01 Protein 0.17± ±0.12 Fat 0.37± ±0.15 Fibre 0.23± ±0.01 Ash 0.36± ±0.02

18 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 /

19 RS(g/100g) hrs 24hrs Storage Time 48hrs Freezing RS(g/100g) Refriger 19 adon hrs 24hrs 48hrs Storage Time 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

20 RS(( g/100g) hrs 24hrs Storage Bme 48hrs Freezing RefrigeraDon RS(g/100g) 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 hrs 24hrs Storage Bme 48hrs Freezing RefrigeraDon

21 RS(g/100g) hrs 24hrs 48hrs Freezing RefrigeraDon RS(g/100g) hrs 24hrs 48hrs Freezing RefrigeraDon Storage Time Storage Bme 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

22 RS(g/100g) hrs 24hrs 48hrs Freezing RefrigeraDon RS(g/100g) hrs 24hrs 48hrs Freezing RefrigeraDon Storage Time Storage Bme 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

23 Conclusion v v Steam cooking as a processing method have potentials to increase the RS contents of cassava cassava roots could serve as functional food through conversion to RS 3

24 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

26 感谢您的关注 Gǎnxiè nín de guānzhù Thank you for your attention 2/27/16

27 Thank you

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