Resistant starchtype III (RS3) possess various beneficial physiological effects as well as functionality in food containing resistant starch (RS). In this study, RS3 is produced from breadfruit (Artocarpus altilis) starch using different processing conditions involving disruption of starch granules, enzymatic debranching of starch polymer, starch retrogradation and drying. Then, the morphology and size of the starch granules were observed using scanning electron microscope (SEM). A sample with the highest RS content (54.59%), denoted as P8 was produced when the breadfruit starch was suspended in distilled water, gelatinised by heating at 90°C for 30 minutes, followed by starch debranching with 20 New Pullulanase Unit Novo (NPUN) enzyme per g starch at 60°C for 24 hours. The suspension was then autoclaved at 121°C for 1 hour and cold stored at 4°C for 24 hours. Further treatment of P8 sample with 0.5 M HCl acid at 60°C for 24 hours, produced HCl-breadfruit RS3 with 57.86% of RS content. It was observed that hydrolysis of breadfruit RS3 sample with HCl produced smoother starch granules with more crystalline region and proportionally increased the RS content when compared to other treated sample. This study revealed that different processing conditions were significantly influenced the percentage of yield and properties of RS type III produced from breadfruit starch.

HCl-breadfruit resistant starch type III (HCl-BFRS3) is a type of resistant starch (RS) produced from breadfruit (Artocarpus altilis). Generally, RS is the non-digestible starch fraction that resists digestion in the gastrointestinal tract, and is completely or partially fermented in the colon which gives it beneficial physiological effects as a potential prebiotic. The present work assessed the fermentation properties of HCl-BFRS3 produced by local underutilised food crops. HCl-BFRS3 with 57.86% of RS content was analsyed for its fermentation properties. In vitro fermentability of HCl-BFRS3 with pure cultures of lactic acid bacteria, LAB (Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287), was studied. Their growth patterns, pH changes, and prebiotic activity score (PAS) along with four other different carbohydrate sources (glucose, inulin, fibersol-2, and breadfruit starch) and a control sample against Escherichia coli ATCC 11775 was evaluated after 72 h of fermentation. It was found that HCl-BFRS3 selectively supported the growth of both lactobacilli and E. coli ATCC 11775, in the range of 6.21 to 9.20 log10 CFU/mL. HCl-BFRS3 also decreased the pH from the fermentation by L. plantarum ATCC 13649 and L. brevis ATCC 8287 after 24 h. The highest PAS was obtained by L. plantarum ATCC 13649 grown on HCl-BFRS3 (+1.69) as compared to inulin and fibersol-2. In conclusion, HCl-BFRS3 could be exploited as a prebiotic that benefits human health. Nevertheless, further assessment on the suitability of HCl-BFRS3 as a prebiotic material needs to be carried out.