Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties
This study evaluated the effect of autoclaving process on the production of resistant starch (RS) from cassava starch. RS was prepared by debranching, autoclaving and storage of cassava starch from two Nigeria varieties (TMS 30572 and TMS 98/0581). Starch suspensions were prepared with different sta...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Rynnye Lyan Resources
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/103506 |
| _version_ | 1855531476899069952 |
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| author | Abioye, V.F. Adeyemi, I.A. Akinwande, B.A. Kulakow, Peter A. Maziya-Dixon, B.B. |
| author_browse | Abioye, V.F. Adeyemi, I.A. Akinwande, B.A. Kulakow, Peter A. Maziya-Dixon, B.B. |
| author_facet | Abioye, V.F. Adeyemi, I.A. Akinwande, B.A. Kulakow, Peter A. Maziya-Dixon, B.B. |
| author_sort | Abioye, V.F. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study evaluated the effect of autoclaving process on the production of resistant starch (RS) from cassava starch. RS was prepared by debranching, autoclaving and storage of cassava starch from two Nigeria varieties (TMS 30572 and TMS 98/0581). Starch suspensions were prepared with different starch water ratios (1:1; 1:3; and 1:5), debranched with isoamylase, autoclaved at 110 and 121◦C for four heat and cool cycles, stored under refrigeration and freezing condition for 48 h. Debranching process increased RS by about 73-78%. Higher RS was obtained at higher temperature and with significant difference (p<0.05) from each other. RS increased with storage time from 6.23 to 9.60 and 22.40 to 25.77 g/100 g for undebranched and debranched samples, respectively, after 48 h. This study indicated the potentials of these Nigeria cassava varieties in the production of RS which could serve as functional food. |
| format | Journal Article |
| id | CGSpace103506 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Rynnye Lyan Resources |
| publisherStr | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | CGSpace1035062025-11-11T10:36:36Z Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties Abioye, V.F. Adeyemi, I.A. Akinwande, B.A. Kulakow, Peter A. Maziya-Dixon, B.B. tapioca autoclaving isoamylase cassava starch nigeria This study evaluated the effect of autoclaving process on the production of resistant starch (RS) from cassava starch. RS was prepared by debranching, autoclaving and storage of cassava starch from two Nigeria varieties (TMS 30572 and TMS 98/0581). Starch suspensions were prepared with different starch water ratios (1:1; 1:3; and 1:5), debranched with isoamylase, autoclaved at 110 and 121◦C for four heat and cool cycles, stored under refrigeration and freezing condition for 48 h. Debranching process increased RS by about 73-78%. Higher RS was obtained at higher temperature and with significant difference (p<0.05) from each other. RS increased with storage time from 6.23 to 9.60 and 22.40 to 25.77 g/100 g for undebranched and debranched samples, respectively, after 48 h. This study indicated the potentials of these Nigeria cassava varieties in the production of RS which could serve as functional food. 2018-05-16 2019-09-05T16:14:45Z 2019-09-05T16:14:45Z Journal Article https://hdl.handle.net/10568/103506 en Open Access application/pdf Rynnye Lyan Resources Abioye, V.F., Adeyemi, I.A., Akinwande, B.A, Kulakow, P. & Maziya-Dixon, B. (2018). Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties. Food Research, 2(5), 468 - 473. |
| spellingShingle | tapioca autoclaving isoamylase cassava starch nigeria Abioye, V.F. Adeyemi, I.A. Akinwande, B.A. Kulakow, Peter A. Maziya-Dixon, B.B. Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties |
| title | Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties |
| title_full | Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties |
| title_fullStr | Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties |
| title_full_unstemmed | Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties |
| title_short | Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties |
| title_sort | effect of autoclaving on the formation of resistant starch from two nigeria cassava manihot esculenta varieties |
| topic | tapioca autoclaving isoamylase cassava starch nigeria |
| url | https://hdl.handle.net/10568/103506 |
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