Resistant Starch Content of Traditional Indian Legume Preparations

Abstract

Foods rich in resistant starch RS can play an important role in the management of chronic diseases. Legumes contain higher amount of RS than cereals, roots and tubers. Therefore the current study was undertaken to estimate RS content of some commonly consumed Indian legume preparations. 26 cooked legume based products including 6 readymade traditional snacks were tested for their RS content using Megazyme Assay Kit for Resistant Starch. RS content was estimated for 100 g cooked food and for the cooked portion obtained by using 30 g of major ingredient. One way ANOVA with post hoc Tukey’s test was used to compare the mean RS content in one portion of different categories of legume preparations. Level of significance was set at p<0.05. RS content of four types of plain pressure cooked dhal, common to Indian cooking, was in the range of 1.21 g% to 2.16 g% whereas aamti, a thinner preparation of dhal contained RS in the range of 0.42 g% to 0.69 g%. In both types of dhal preparations, red gram dhal showed highest RS content followed by bengal gram dhal. Usal made using bengal gram kabuli contained 2.38 g% RS followed by 1.42 g% RS in bengal gram brown usal. RS in bengal gram flour based traditional recipes like zunka, dhirda and pithle was 1.23 g%, 1.48 g% and 0.09 g% respectively. When mean RS content of one portion of different categories of legume preparations was compared, there was no significant difference p≥0.05 found among any of the categories. The results of the study generated useful data with respect to RS content in 100 g as well as RS in one portion of legume preparations and identified preparations with red gram dhal, bengal gram kabuli and brown variety and lentil as relatively higher in RS content.

Effects of moist‐heat treatments on color improvement, physicochemical, antioxidant, and resistant starch properties of drum‐dried purple sweet potato powder

“…The lower moisture content in steamed tubers significantly increases the RS content by maintaining the integrity of starch molecules, preventing them from enzymatic attack by carbohydrases, thus forming RS (Sajilata, Singhal, & Kulkarni, ). The RS values in the current study are comparable to that of decorticated split legumes or “dhal” (0.79–2.16 g/100 g) reported by Nigudkar and Madan (), cereal grains (1.16–4.85 g/100 g) and waxy rice (2.72 g /100 g) in Moongngarm ().…”

Bioactive Compounds of Legume Seeds

“…RS levels in four types of cooked legume vegetables, named as dal, ranged from 1.2 to 2.2 g 100 g À1 of seed flour. The largest content of RS was reported for red gram dal and lowest was for Bengal gram one [59].…”

Acute postprandial gut hormone, leptin, glucose and insulin responses to resistant starch in obese children: a single blind crossover study

“…The three test meals were isocaloric and isovolumetric (one standard cupful). Test meals 2 (M2) and 3 (M3) had a higher resistant starch content, while M3 had a higher protein content compared with the other two—the composition of M3 was derived from published nutritional assessment data 16*Measured using the ‘Megazyme’ assay (Ireland).†Calculated from nutritional composition data 16…”

“…We have therefore estimated its nutritional content (table 2) from published nutritional assessment data (online supplemental appendix). 16 The contents of the test meals were designed to vary their RS content (higher RS in meals 2 and 3 vs meal 1) and protein The test meals were cooked on the day before the test, refrigerated for 12 hours and heated in a microwave oven on the day of the test. Meals were consumed within 15 min with 10 g of onion 'sambol' (onion salad with salt and chillies) and 200 mL of plain water.…”