Effects of processing on starch composition, glycemic indices, phenolic profile, and possible antidiabetic properties of cassava ( <i>Manihot esculenta</i> ) flours
Stephen Adeniyi Adefegha, Bathlomew Maduka Okeke, Sunday I. Oyeleye, Ganiyu Oboh
Abstract
The effect of processing on starch composition, glycemic indices (sugar, starch, amylose and amylopectin contents, and estimated glycemic index [eGI]), phenolic profiles, and α-amylase and glucosidase inhibitory effects of cassava (Manihot esculenta) flours was investigated in vitro. Roasted cassava flours had higher starch, amylopectin, and amylose contents but lower sugar and phenolic contents compared to sun-dried cassava flour. Roasted cassava flour showed higher α-amylase and lower α-glucosidase inhibitory activity than sun-dried flour. Roasted cassava flour possessed higher content of gallic and caffeic acids, catechin, quercetin, and kampferol, while sun-dried cassava flour is rich in chlorogenic and ellagic acids and rutin. This study revealed that different processing confers changes in the starch composition and biological effects cassava flour. However, roasted cassava showed promising dietary intervention in diabetes management than sun-dried cassava flour. Practical applications Different traditional processing methods employed in the processing of cassava tuber reduce toxicity and enhances palatability and durability of fresh cassava root into stable products. Cassava starch is used industrially for the preparation of products such as glucose and as a thickening agent. The findings of this research showed that roasting as well as sun drying causes changes in the starch composition and biological effects of cassava flour. Thus, roasted showed promising dietary intervention in diabetes management than sun-dried flour.