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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.