z-logo
Premium
Prebiotic effect of resistant starch from Vigna unguiculata (L.) Walp. (cowpea) using an in vitro simulated digestion model
Author(s) -
Rengadu Danielle,
Gerrano Abe S.,
Mellem John J.
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14304
Subject(s) - prebiotic , vigna , cultivar , resistant starch , food science , starch , digestion (alchemy) , biology , chemistry , agronomy , chromatography
Summary There has been growing interest in the use of resistant starch ( RS ) as a prebiotic for physiological benefits and to reduce the risk of chronic diseases. In this study, RS was isolated from samples of five cowpea cultivars ( DT 129‐4 , TVU 11424 , PAN 311 , Fahari and Bechuana White ) seeds to determine their potential prebiotic effects, and proximate and mineral composition. Results obtained showed samples of five cowpea cultivars to be high in protein (18.0–28.7%) and carbohydrates (54.9–66.0%) and low in fat (0.6–3.7%). The RS from cowpea samples ranged between 9.3 and 12.1% with cultivar DT 129‐4 having the highest amount. Fermentation of RS using mixed and pure cultures was done, and bacterial growth was monitored over a 24‐h period. Resistant starch isolated from all cowpea samples fulfilled the criteria to be classified as a prebiotic which have a wide range of beneficial effects on the host, with cultivar DT 129‐4 showing the most prebiotic potential amongst cowpea samples tested.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here