Enzymatic Hydrolytic Evaluation of Different Cooking Methods on Resistant Starch of Yam and Rice

• Authors: Chisom Nwokolo , Bennett Nwanguma
• Languages of publication: EN

Abstracts

EN

Food envy is a feeling of isolation experienced by diabetic and obese individuals who have dietary restrictions that prevent them from eating their preferred starchy foods. This can lead to feelings of exclusion and exacerbation in social situations. The psychological strain and emotional toll of avoiding certain foods due to medical restrictions can have negative effects on a person's health, including a higher risk of eating foods to fit in with society and worsen their medical conditions. Rice and yam are popular foods in South Eastern Nigeria, but there is limited information on cooking methods to increase the resistant starch. This lack of information can lead to frustration and feelings of deprivation, making it harder for individuals to adhere to their dietary restrictions. Limited food options may result in nutrient deficiencies, compromising their overall health and well-being. This study aimed to study the effect of different cooking methods, namely conventional and steaming methods, and different cooling methods at room temperature and in the fridge on the resistant starch contents as well as the non-resistant starch contents of rice and yam. The result showed the highest increase in resistant starch of rice (from 1.24 ± 0.42a to 7.41 ± 0.32b) and the highest decrease in the non-resistant starch (from 86.97 ± 2.58a to 36.87 ± 4.87b) when cooked by steaming method and cooled in the fridge at 4 °C for 12 hours. The cooking methods only had a significant increase in the resistant starch of yam only when cooked by conventional boiling method and cooled at room temperature (2.00 ± 0.53a to 5.28 ± 0.18b), though all the cooking methods generally had a decrease in the non-resistant starch contents of yam except the conventional boiling method when cooled at room temperature (84.53 ± 2.60a to 82.55 ± 5.12a).

Keywords

EN

Diabetic food; Low glycemic food; Metabolic syndrome; Resistant starch; Rice resistant starch; Yam resistant starch

Discipline

• FOOD_&_NUTRITION: FOOD & NUTRITION

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2023
• Volume: 51
• Pages: 34-48

Contributors

author

Chisom Nwokolo

• Department of Genetics and Biotechnology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria

author

Bennett Nwanguma

• Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria

References

• [1] S. Sofi, A. Ayoub, and A. Jan, Resistant starch as functional ingredient: A review, International Journal of Food Science and Nutrition, Volume 2; Issue 6; November 2017; Page No. 195-199
• [2] H. N. Englyst, S. M. Kingman, and J. H. Cummings, Classification and measurement of nutritionally important starch fractions, Eur J Clin Nutr, vol. 46 Suppl 2, pp. S33-50, Oct. 1992
• [3] C. Li and Y. Hu, New definition of resistant starch types from the gut microbiota perspectives – a review, Critical Reviews in Food Science and Nutrition, pp. 1–11, Jan. 2022, doi: 10.1080/10408398.2022.2031101
• [4] T. V. Maier et al., Impact of Dietary Resistant Starch on the Human Gut Microbiome, Metaproteome, and Metabolome, mBio, vol. 8, no. 5, p. 10.1128/mbio.01343-17, Oct. 2017, doi: 10.1128/mbio.01343-17
• [5] N. Ottman, H. Smidt, W. M. de Vos, and C. Belzer, The function of our microbiota: who is out there and what do they do?, Front Cell Infect Microbiol, vol. 2, p. 104, Aug. 2012, doi: 10.3389/fcimb.2012.00104
• [6] D. F. Birt et al., Resistant Starch: Promise for Improving Human Health, Adv Nutr, vol. 4, no. 6, pp. 587–601, Nov. 2013, doi: 10.3945/an.113.004325
• [7] X. Mao et al., Four types of winged yam (Dioscorea alata L.) resistant starches and their effects on ethanol-induced gastric injury in vivo, Food Hydrocolloids, vol. 85, pp. 21–29, Dec. 2018, doi: 10.1016/j.foodhyd.2018.06.036
• [8] K. Meera, M. Smita, S. Haripriya, and S. Sen, Varietal influence on antioxidant properties and glycemic index of pigmented and non-pigmented rice, Journal of Cereal Science, vol. 87, pp. 202–208, May 2019, doi: 10.1016/j.jcs.2019.03.005.
• [9] S. Cao and C. Li, Influence of Resistant Starch in Whole Rice on Human Gut Microbiota─From Correlation Implications to Possible Causal Mechanisms, J. Agric. Food Chem., vol. 70, no. 40, pp. 12760–12771, Oct. 2022, doi: 10.1021/acs.jafc.2c05380.
• [10] C. R. Luckett and Y.-J. Wang, Effects of β-Amylolysis on the Resistant Starch Formation of Debranched Corn Starches, J. Agric. Food Chem. vol. 60, no. 18, pp. 4751–4757, May 2012, doi: 10.1021/jf300854e
• [11] R. Benítez Benítez, W. F. Elvira Tabares, L. A. Lenis Velásquez, C. I. Hurtado Sánchez, and O. A. Salinas Cruel, Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch, Heliyon, vol. 7, no. 8, p. e07817, Aug. 2021, doi: 10.1016/j.heliyon.2021.e07817
• [12] C.-S. Lee and H.-J. Chung, Enhancing Resistant Starch Content of High Amylose Rice Starch through Heat–Moisture Treatment for Industrial Application, Molecules, vol. 27, no. 19, Art. no. 19, Jan. 2022, doi: 10.3390/molecules27196375
• [13] J. Hasjim and J. Jane, Production of Resistant Starch by Extrusion Cooking of Acid-Modified Normal-Maize Starch, Journal of Food Science, vol. 74, no. 7, pp. C556–C562, 2009, doi: 10.1111/j.1750-3841.2009.01285.x
• [14] M. Habib, K. Jan, I. Qureshi, S. Rani, and K. Bashir, Gamma Irradiation of Starch, in Starch: Advances in Modifications, Technologies and Applications, V. S. Sharanagat, D. C. Saxena, K. Kumar, and Y. Kumar, Eds., Cham: Springer International Publishing, 2023, pp. 385–407. doi: 10.1007/978-3-031-35843-2_16
• [15] J. H. Dupuis, Q. Liu, and R. Y. Yada, Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review, Comprehensive Reviews in Food Science and Food Safety, vol. 13, no. 6, pp. 1219–1234, 2014, doi: 10.1111/1541-4337.12104
• [16] R. Vaitkeviciene, J. Bendoraitiene, R. Degutyte, M. Svazas, and D. Zadeike, Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties, Polymers, vol. 14, no. 17, Art. no. 17, Jan. 2022, doi: 10.3390/polym14173662
• [17] D. Perez-Rea and R. Antezana-Gomez, Chapter 12 - The Functionality of Pseudocereal Starches, in Starch in Food (Second Edition), M. Sjöö and L. Nilsson, Eds., in Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, 2018, pp. 509–542. doi: 10.1016/B978-0-08-100868-3.00012-3
• [18] M. M. Murphy, J. S. Douglass, and A. Birkett, Resistant Starch Intakes in the United States, Journal of the American Dietetic Association, vol. 108, no. 1, pp. 67–78, Jan. 2008, doi: 10.1016/j.jada.2007.10.012
• [19] M. G. Sajilata, R. Singhal, and P. Kulkarni, Resistant Starch–A Review,” Comprehensive Reviews in Food Science and Food Safety, vol. 5, pp. 1–17, Jan. 2006, doi: 10.1111/j.1541-4337.2006.tb00076.x
• [20] J. Korus, M. Witczak, R. Ziobro, and L. Juszczak, The impact of resistant starch on characteristics of gluten-free dough and bread, Food Hydrocolloids, vol. 23, no. 3, pp. 988–995, May 2009, doi: 10.1016/j.foodhyd.2008.07.010
• [21] B. Biduski et al., Starch hydrogels: The influence of the amylose content and gelatinization method, International Journal of Biological Macromolecules, vol. 113, pp. 443–449, Jul. 2018, doi: 10.1016/j.ijbiomac.2018.02.144
• [22] P. Tomasik and D. Horton, Chapter 2 - Enzymatic conversions of starch, in Advances in Carbohydrate Chemistry and Biochemistry, D. Horton, Ed., Academic Press, 2012, pp. 59–436. doi: 10.1016/B978-0-12-396523-3.00001-4
• [23] F. Barros, J. Awika, and L. W. Rooney, Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation, J Sci Food Agric, vol. 94, no. 6, pp. 1212–1217, Apr. 2014, doi: 10.1002/jsfa.6400
• [24] S. Dong, G. Fang, Z. Luo, and Q. Gao, Effect of granule size on the structure and digestibility of jackfruit seed starch, Food Hydrocolloids, vol. 120, p. 106964, Nov. 2021, doi: 10.1016/j.foodhyd.2021.106964
• [25] O. Pulgarín, D. Larrea-Wachtendorff, and G. Ferrari, Effects of the Amylose/Amylopectin Content and Storage Conditions on Corn Starch Hydrogels Produced by High-Pressure Processing (HPP), Gels, vol. 9, no. 2, p. 87, Jan. 2023, doi: 10.3390/gels9020087
• [26] Y. Wang, B. Hu, J. Zhan, R. Xu, and Y. Tian, Effects of starchy seed crystals on the retrogradation of rice starch, Food Chemistry, vol. 318, p. 126487, Jul. 2020, doi: 10.1016/j.foodchem.2020.126487
• [27] H.-J. Chung, Q. Liu, and R. Hoover, Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches, Carbohydrate Polymers, vol. 75, no. 3, pp. 436–447, Feb. 2009, doi: 10.1016/j.carbpol.2008.08.006

• Document Type: article