No abstract

The physicochemical properties of wild mango (Cordyla africana L) seed starch are assessed and compared to bean, pea, and commercial maize starch. Scanning electron microscopy (SEM) and polarized optical microscopy (POM) show that wild mango starch granules are truncated (cap-shaped) have smooth surfaces, and are much smaller (5.7 μm) than bean (28.2 μm), pea (23.0 μm), and maize (11.1 μm) starch granules. Wild mango starch had a higher (p 0.05) gelatinization temperature (differential scanning calorimetry-DSC, T p ¼ 77 C), but a lower enthalpy (ΔH ¼ 10.7 J g À1 ) than pea, bean, and maize starches. X-ray diffraction (XRD) reveals a C-type crystalline pattern, while Fourier transform infrared spectroscopy (FTIR) indicates that the starch has a higher degree of short-range order compared to bean, pea, and maize starches. Rapid visco analysis (RVA) shows that its peak paste viscosity (2811 cP) is significantly (p 0.05) higher than that of bean, pea, and maize starch. Wild mango starch is similar (p > 0.05) to maize starch in terms of RVA granule-breakdown and gelation-related parameters, and gel texture (firmness ¼ 114.7 N and strength ¼ 339.4 AE 16.5 J), differed significantly (p 0.05) from bean and pea starch.

No abstract

The present review provides a comprehensive discussion of the prebiotic, anti‐diabetic, anti‐colorectal cancer, and anti‐cardiovascular disease effects of unripe banana flour resistant starch (BFRS). Unripe banana flour is considered a useful ingredient in the food industry because it has high levels of resistant starch (up to 68% w/w). The beneficial effects of BFRS against diabetes, obesity, cardiovascular disease, and colorectal cancer emanate from its resistance to hydrolysis and propensity to escape digestion in the upper‐gastrointestinal tract, which delays glucose absorption and increases the concentration of colonic short‐chain fatty acids (acetate, propionate, and butyrate). Therefore, BFRS can be recommended as an alternative functional ingredient in food products. However, more in vivo studies with BFRS should be conducted to ascertain the mechanisms that underly its beneficial effects and associated changes in the gut microbiome. The influence of other food product ingredients and food processing on BFRS efficacy and targeted production of specific short‐chain fatty acids in the colon, needs to be investigated to optimize its application.

No abstract