Influence of Process Conditions on Digestibility of African Locust Bean (Parkia biglobosa) Starch


	American Journal of Food Technology
	Year: 2012 \| Volume: 7 \| Issue: 9 \| Page No.: 552-561 DOI: 10.3923/ajft.2012.552.561

Influence of Process Conditions on Digestibility of African Locust Bean (Parkia biglobosa) Starch

Abdoulaye Sankhon, Wei-Rong Yao, Issoufou Amadou, Heya Wang, He Qian and Moustapha Sangare

Abstract: This study describes the isolation, digestibility and effect of process conditions on the Parkia biglobosa (African locust bean) starch digestibility. Parkia starch fractions are: Total Starch (TS), Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch (RS). The results indicate that processing conditions can be changed to effectively control the relative content of SDS and RS in Parkia starch products. Amylose is the molecular basis of RS while amylopectin is the main constituent of SDS and plays a key role in the structure and digestibility of SDS. This methodology may enable process modifications to influence the functional digestibility properties of prepared Parkia starch products.

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How to cite this article:

Abdoulaye Sankhon, Wei-Rong Yao, Issoufou Amadou, Heya Wang, He Qian and Moustapha Sangare, 2012. Influence of Process Conditions on Digestibility of African Locust Bean (Parkia biglobosa) Starch. American Journal of Food Technology, 7: 552-561.

DOI: 10.3923/ajft.2012.552.561

URL: https://scialert.net/abstract/?doi=ajft.2012.552.561

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