Year: 2024 | Month: May | Volume: 11 | Issue: 5 | Pages: 564-578
DOI: https://doi.org/10.52403/ijrr.20240564
Assessment of in vitro Digestibility Kinetics of Resistant Starch in Some Under-Utilized Legumes and Cereal
Akporido Samuel1, Ogundiran Olubunmi Ayoni1, Danba Elizabeth Pius2
1Department of Chemical Sciences Taraba State University, Jalingo.
2Department of Biological Sciences Taraba State University, Jalingo.
Corresponding Author: Agundican O.A
ABSTRACT
Normally digestible starch is a starch that digest in the small intestine. Partial starch is digested in the small intestine but not completely, in it some amount of starch used to escape digestion while resistant starch normally withstand digestion in the small intestine of healthy human beings. The study is aimed at determining the in vitro digestibility kinetics of resistance starch derived from underutilized legumes and millet). This is done by determining the proximate composition of underutilized legumes (Bambara groundnut and African yam Beans) and millet. S and analyzing the digestibility kinetics of both modified and unmodified resistant starch using alpha amylase. The result of proximate composition of cereal and legumes for modified and unmodified samples are thus; Moisture content is 6.33± 0.41 and 8.50± 0.35, Crude fiber is 2.83± 0.53 and 3.50± 0.35, the Fat content is 1.33± 0.41 and 1.67± 0.41, the Ash content is 1.17± 0.18 and 2.50± 0.35, the Protein content is 8.75± 0.03 and 13.12± 0.25 while the Carbohydrate content is 63.52± 0.56 and 57.83± 0.52. Moreso, the Proximate Composition of modified and unmodified bambara groundnut are as follows: the Moisture content has it as 15% ± 0.5 and 6.8% ± 1.0, the fats content is 1% ± 0.0 and 6.5% ± 0.0, the Fibre content is 4% ± 1.0 and 5.5% ± 0.5, the protein content is 17.50% ± 0.1 and 22.76% ± 0.0, 22.76% ± 0.0 the Carbohydrate content is 60.5% and 64.94%. The digestibility of both modified and unmodified millet is. From the result the modified and unmodified sample for Reducing sugar (mg/g) is 0.55± 0.09 and 2.7 ± 0.06, the Amylose (%) is 35.10 ± 1.81 and 28.41 ± 0.20, the Amylosepectin (%) is 64.9 ± 1.81 and 48.41 ± 0.80, the Starch damage (%) is 73.04 ± 0.02 and 1.8 ± 0.05. while the Starch undamaged (%) is 56.25 ± 0.08 and 62.40 ± 0.20. The study showed that millet is a good source of starch that will help to reduce poverty level and enhanced food security. It equally adds to knowledge by revealing the digestibility kinetics of modified millet starch to the unmodified starch and enlighten the benefits of millet starch and its uses in relation to enhance nutritional security.
Keywords: in vitro digestibility, Bambara groundnut and African yam Beans) and millet proximate analysis.
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