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Abstract
The resistant starch (RS) content of some Nigerian cassava varieties and staples, fufu, garri and abacha processed from them were
determined. Tubers of six varieties studied contained different concentrations of resistant starch, ranging from 5.70% in TMS 4(2)1425 to 7.07%
in the TMS 30,572. Processing using traditional methods reduced the RS content in all cassava based foods compared with tubers from which
they were processed. RS concentration was reduced by an average of 70.4% in fufu, 52.8% in garri and 35.85% in abacha for the four
varieties of cassava tested. Cassava processing steps involving fermentation were responsible for the major reductions in concentration of RS.
Steps involving cooking or frying, resulted in increase in concentrations of RS relative to other processing methods. Modications of traditional
methods of processing such as the addition of bitter leaf during retting or the addition of oil to mash during dewatering of garri affected RS
concentrations in foods studied. Results of this work suggest that manipulation of processing methods and conditions employed during cassava
processing can be used to improve RS concentration in cassava based foods, thus making them more functional.
& 2015 Association of Vice-Chancellors of Nigerian Universities. Production and hosting by Elsevier B.V. This is an open access article under
the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Keywords: Resistance starch; Functional food; Cassava
1. Introduction
Resistant starch is dened as that fraction of starch, which
escapes digestion in the small intestine and passes into the
large intestine where it is more or less fermented by gut
microora. It is considered a functional component of food due
to the health benets it confers following its consumption.
Many studies suggest that resistant starch (RS) intake
decreases postprandial glycaemic and insulinemic responses
(Bodinham et al., 2008; Brown, 1996; Li et al., 2010), lowers
plasma cholesterol and triglyceride concentrations (Liu and
Ogawa, 2009), increases satiety and decreases fat storage
(Chiu and Stewart, 2013). Its benecial effect on human type
2 diabetes has also been proposed (Bodinham et al., 2014).
The prevalence of diabetes in Nigeria is expected to grow from
1,707,000 in the year 2000 to 4,835,000 in 2030 (WHO, 2015)
RS as a prebiotic can promote the growth of benecial
n
http://dx.doi.org/10.1016/j.nifoj.2015.04.007
0189-7241/& 2015 Association of Vice-Chancellors of Nigerian Universities. Production and hosting by Elsevier B.V. This is an open access article under the CC
BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
30
31
Peeling
Washing
Cooking
Washing
Peeling
Steeping / Fermentation
Slicing
Steeping / Fermentation
Settling
Mashing
Fermentation/ Dewatering
Sieving
Washing
Pressing / Dewatering
Dry frying
Fig. 1. Schematic diagram of the processing methods of cassava tubers into cassava based foods.
Table 1
Starch content of some cassava varieties cultivated in Nigeria.
Cassava variety
TMS 30,555
TMS 30,572
TMS 693
TMS 98/0505
TMS 4(2)1425
TME 117
6.9670.9
63.471.6
7.0771.0
56.972.1
6.7671.1
73.572.5
6.9570.8
68.571.8
5.770.8
74.472.0
6.2170.9
73.272.0
32
Table 2
Starch content of "fufu" processed from different cassava varieties.
Cassava variety
"Fufu", processed normally
Resistant starch (g/100 g)
Average% loss in RS due to processing relative to tuber
Digestible starch (g/100 g)
Average% loss in DS due to processing relative to tuber
"Fufu", processed with nail added during retting
Resistant starch (g/100 g)
"Fufu", processed with bitter leaf added during retting
Resistant starch (g/100 g)
Means in rows are not signicantly different at (P o0.05).
TMS 30,555
TMS 30,572
TMS 693
TMS 98/0505
2.2170.07
68.2
56.172.0
11.5
2.397 0.09
66.2
53.67 1.8
5.8
1.5970.06
76.5
61.772.1
16.1
1.917 0.08
72.5
58.47 1.7
14.7
1.6470.09
2.4070.14
33
Table 3
Starch content of ""garri"" processed from different cassava varieties.
Cassava variety
TMS 30,555
TMS 30,572
TMS 693
TMS 98/0505
3.297 0.05
52.7
39.57 0.09
37.7
3.5570.08
49.8
34.870.06
38.8
3.0570.07
54.8
40.570.07
44.9
3.187 0.07
54.2
39.87 0.09
41.9
5.057 0.16
5.0970.16
TMS 30,555
TMS 30,572
TMS 693
TMS 98/0505
4.537 0.1
34.9
30.27 1.8
52.3
4.7970.09
32.2
28.171.6
50.6
4.3570.08
35.7
31.672.0
57.0
4.137 0.1
40.6
32.47 1.7
52.7
Table 4
Starch content of "abacha" processed from different cassava varieties.
Cassava variety
"Abacha" processed normally, tuber boiled for 10 mins
Resistant starch (g/100 g)
Average% loss in RS due to processing relative to tuber
Digestible starch (g/100 g)
Average% loss in DS due to processing relative to tuber
"Abacha" processed with modication, tuber boiled for 20 mins
Resistant starch (g/100 g)
4.6370.12
34
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