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Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties
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View Archive Info| Field | Value | |
| Title |
Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties
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| Creator |
Abioye, V.F.
Adeyemi, I.A. Akinwande, B.A. Kulakow, Peter Maziya-Dixon, B.B. |
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| Subject |
tapioca
autoclaving isoamylase cassava starch nigeria |
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| 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
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| Date |
2018-05-16
2019-09-05T16:14:45Z 2019-09-05T16:14:45Z |
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| Type |
Journal Article
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| Identifier |
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.
2550-2166 https://hdl.handle.net/10568/103506 https://doi.org/10.26656/fr.2017.2(5).205 BIOTECH & PLANT BREEDING NUTRITION & HUMAN HEALTH |
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| Language |
en
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| Rights |
CC-BY-4.0
Open Access |
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| Format |
468-473
application/pdf |
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| Publisher |
Rynnye Lyan Resources
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| Source |
Food Research
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