The Effects of Different Traditional Cooking Methods on the Nature of Starch in Some Nigerian Starchy Staples.
ABSTRACT
This study was conducted to determine the effects of different traditional cooking methods on the nature of starch in some Nigerian starchy staples.
The staples used were yam (Dioscorea spp), cocoyam (Colocasia esculenta spp), cassava (Manihot esculenta crantz),and plantain (Musa paradisiaca spp). Yam and plantain were cooked into boiled and roasted forms.
Cocoyam was prepared as cocoyam chips, while cassava was used to produce cassava dough, tapioca, and cassava foo foo and gari paste.
The proximate composition, total starch and resistant starch were done using the approved methods. However, soluble starch was obtained by difference.
Determination of carbohydrate digestion was achieved using Spectophometric procedure. The moisture content ranged from 21.04 % in roasted white yam to 41.00%% in gari paste.
The protein content of the staples was low; ranged from 0.55g/100g in cassava foo foo to 2.25g/100g in cassava dough. The fat, ash, and crude fibre contents were also low.
The boiled hybrid plantain ranked highest (3.01g) in fat, while roasted local plantain had highest ash (4.20g) and crude fibre (3.30g) values. Roasted white yam (Dioscorea spp) had highest carbohydrate 73.25g.
Loss of moisture caused increases in nutrient density. Processing caused significant differences (P<0.05) in different forms of some the foods. For example, the protein content of roasted white yam was 4.29g/100g and this was significantly different (P<0.05) from both the raw (2.33g/100g) and the boiled (2.72g/100g) samples, respectively).
However, in cocoyam (Colocasia esculenta) varieties (esculenta var. esculenta,esculenta var. antiquorum (small corm) and esculenta var. antiquorum (large corm)), processing caused no significant difference (P>0.05).
In all the proximate parameters except for esculenta var. antiquorum (large corm) where the crude fibre content of cocoyam chips (3.08g) was significantly different (P<0.05) from raw (0.6g).Total starch content of the carbohydrates ranged from 20.36g/00g in raw local plantain to 50.95/100g in boiled water yam.
TABLE OF CONTENT
Cover page………………………………………….…………………………….i
Title page…………………………………………………………………..ii
Approval page……………………………………..………….……………….iii
Certification page………………………………………………………………iv
Dedication…………………………………………….……….…………….v
Acknowledgement…………………………………………………………..vi
Table of contents……………………………..………….……………….Vii
Abstract………………………………………………..…………..………X
CHAPTER ONE
1.1 Introduction…………..…………………………………………………1
1.2 Statement of problems…………………………………………..……..5
1.3 Objective of the study ……………………..…………….…………..5
1.4 Significance of study ………………………..……………..…………5
CHAPTER TWO
2.1 The origin formation of carbohydrates…………………………………7
21.2 Structure of Carbohydrates ………………………………….………8
2.1.3 Classification of carbohydrates…………………….…………………8
2.1.4 Disaccharides………………………………………………………..10
2.1.5 General properties of monosaccharide and disaccharides ………….12
2.1.6 Complex carbohydrate……………………………………………….12
21.7 Glycogen……………………………………………………………..13
2.1.8 Glycogenesis……………………………………………..…………14
21.9 The indigestible carbohydrates. …………………………………….14
2.10 Sources of carbohydrates…………………………….……..……….15
2.11 The release of energy from foods………………..………………….16
2.2 Stable foods………………………………………..……….………..18
2.3 Proximate composition of the foods………………….……….……….22
2.6 Effects of processing on food components ……………….…….……26
2.7 Resistant starch…………………………………….……….…….……28
2.8 Measurement of resistant starch…….……………………………………….30
2.9 Resistant starch and glycaemic index……………….…..………….31
2.10 Digestibility………………………………………..…….…………31
CHAPTER THREE
3.1 Source of material, ……………………….…………..…..………….35
3.2 Preparation / processing of samples ……………..…………………36
3.3 Preparation of samples for analysis …………………..…..………..37
3.4 Storage of samples for analysis ………………..………………….40
3.5 Chemical analysis………………….………………….………………40
3.5.1 Proximate analysis…………………………………….…………..40
3.5.2 Total starch……….………………………………….….……….43
3.5.3 Resistant starch ………………………………..……….………..43
3.5.5 Digestibility …………………………………….……….…………45
3.3.6 Data analysis………………………………………..…………….46
CHAPTER FOUR
4.1 Result………………………………………..……………..………47
CHAPTER FIVE
5.1 Discussions…………………………………..……..….…..………75
5.2 Conclusion……………………………………..…….….…..………80
5.3 Recommendation…………………….…………..…………………..81
References……………………………….….………..…………………..82
INTRODUCTION
Food has been of utmost importance to human being since his creation on earth. The type of food we eat is a universal key factor that affects, as much as it defines the health of the people hence, the saying “you are what you eat.” This statement suggests that our health to a large extent is under our control.
We can abuse our bodies by what we eat, drink or smoke (Ene – Obong, 2001), Food is very essential for long life and longevity (Joan and Mike, 2002) hence, Abraham Maslow, a renowned psychologist, classified food as one of basic human needs.
Food comprises of the six classes of nutrients – carbohydrates, proteins, fats and oils, vitamins, minerals and water. Carbohydrate (tubers, roots, cereals etc) is one of the four major classes of bimolecules and plays several important roles in the body (Gibney et al., 2002).
Carbohydrates are diverse molecules that can be classified by the molecular size (degree of polymerization). The physico- chemical properties of carbohydrate and the fate within the body are also influenced by their monosaccharide composition and type of linkages between them.
Carbohydrates and other countless organic compounds originate from green plants. When carbohydrate is metabolized, energy is released but for the synthesis of carbohydrate a source of energy is required. This energy is obtained from the sunlight and dissolved by chlorophyll.
It is used to build carbohydrate molecules from carbon dioxide and water. In the course of their formation, some of the simpler units needed to build these carbohydrates take part in various side reactions, by combining with other elements such as nitrogen phosphate and sulphur to form lipids and proteins (Benjamin and Abraham, 1962).
Therefore, carbohydrates are compounds containing carbon, hydrogen, and oxygen (Gordom and Kessel, 2002), classified carbohydrate as simple and complex carbohydrates. Carbohydrates are also classified as sugars, oligosaccharides and polysaccharides.
The sugars consist of monosaccharide (for example glucose, fructose and galactose) and the disaccharides, which consist of the sucrose, lactose and maltose. These sugars are absorbed unchanged or with minimal digestion. The oligosaccharides contain 3-9 sugar units.
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StudentsandScholarship Team.
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