Corpus ID: 40655379

Effect of Different Processing Time on Resistant Starch Content of Selected Tubers

@inproceedings{Bavaneethan2015EffectOD,
  title={Effect of Different Processing Time on Resistant Starch Content of Selected Tubers},
  author={Y. Bavaneethan and S. Vasantharuba and S. Balakumar and K. Thayananthan},
  year={2015}
}
  • Y. Bavaneethan, S. Vasantharuba, +1 author K. Thayananthan
  • Published 2015
  • Resistant starch (RS) is a powerful nutrient to our body and it has many health benefits. The consumption of resistant starches may improve glucose and lipid metabolism and can reduce the risk of diabetes and related diseases. A study was conducted to find out the effect of different processing time on resistant starch content of selected cooked tubers such as potato (Solanum tuberosum), cassava (Manihot esculenta) and elephant foot yam (Amorphophallus paeoniifolius), which were commonly… CONTINUE READING
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