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  1. 1 World News of Natural Sciences

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  1. 1 2023

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  1. 1 Nwanguma B.

  2. 1 Nwokolo C.

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

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Nwokolo C., Nwanguma B.
World News of Natural Sciences
|
2023
|
vol. 51
34-48
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).
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