Processing effects on susceptibility of starch to digestion in some dietary starch sources.

@article{Niba2003ProcessingEO,
  title={Processing effects on susceptibility of starch to digestion in some dietary starch sources.},
  author={Lorraine L Niba},
  journal={International journal of food sciences and nutrition},
  year={2003},
  volume={54 1},
  pages={97-109}
}
  • Lorraine L Niba
  • Published 2003 in
    International journal of food sciences and…
Maize flour, potato flour, cocoyam flour, plantain flour, yam flour, and rice flour were assayed for starch digestibility by an established enzymatic procedure. These were either autoclaved, microwaved, or parboiled and then freeze-dried. Freeze-dried samples were stored for 10 days either below freezing or at ambient temperature. Parameters assessed were readily digestible starch (RDS), slowly digestible starch (SDS), and total starch (TS). Data was analyzed by t-test (P < or = 0.05). RDS… CONTINUE READING
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