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THIRD PUBLICATION, JANUARY 2016. The Bioscientist. Vol. 3

The Bioscientist: Vol. 4(1): 13- 20, January 2016.
Available online at http://www.bioscientistjournal.com
Ogbo and Okafor 2016 Page 13

A NOTE ON THE LOSS OF RESISTANT STARCH FROM CASSAVA DURING TRADITIONAL PROCESSING INTO FOOD
Frank C. Ogbo* and Edith N. Okafor

Department of Applied Microbiology & Brewing, Nnamdi Azikiwe University, Awka, Nigeria

.*Corresponding author email: fc.ogbo@unizik.edu.ng, e_okafor84@yahoo.com

ABSTRACT (Download PDF)

Resistant starch (RS), a prebiotic and functional food fiber wasrecently reported to be significantly lost during the traditional processing of cassava into food.This study was done to evaluate the role of different unit operations employed in cassava processing in this loss. The cassava variety, TMS 30555 was processed into three types of foods, fufu, garri and abacha and concentration of RS determined at intervals/after the different unit operations. RS was determined using the resistant starch assay kit of Megazyme International, Ireland. Soaking or dewatering, usually accompanied by fermentation operations were responsible for the highest rates of loss of RS. Sieving and washing also contributed towards significant losses. The unit operations, boiling and frying and culinary operations involving the application of heat resulted in increases in concentrations of RS in the foods. These principles can be exploited in developing processing techniques that will enable the retention of more RS in cassava based foods.
Key words: Cassava; processing;fermentation; resistant starch


© 2013. Journal of Faculty of Biosciences, Nnamdi Azikiwe University,

P. M. B. 5025 Awka, Nigeria.

email: thebioscientist@unizik.edu.ng

 

 

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