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. 2010 Feb 6;47(1):84–88. doi: 10.1007/s13197-010-0020-6

Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers

B S Yadav 1,✉, A Sharma 2, R B Yadav 1
PMCID: PMC3550986  PMID: 23572606

Abstract

Resistant starch (RS) content was determined in the conventionally boiled (H1) and pressure-cooked (H2) cereals, legumes and tubers using enzymatic method. Both H1 and H2 legumes contained higher amount of RS as compared to cereals and tubers. H1 and H2 lentils showed highest RS content of 5.0 and 4.9% (dwb), respectively. Higher RS content in legumes can be attributed to the presence of intact tissue/cell structures enclosing starch granules and high level of amylose (26–33%) and high content of viscous soluble dietary fiber components. The decrease in RS content of H2 foods in comparison to H1 counterparts (maximum decrease of 15% in pea) might have occurred due to changes in cell wall integrity of H2 foods and this could result in increased accessibility of starch to amylolytic enzymes.

Keywords: Cereals, Legumes, Tubers, Resistant starch, Amylose content, Conventional boiling, Pressure-cooking

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