Table 2.
The content (%) of resistant starch, non-resistant starch, and digestibility of flours and starches extracted from taro, yam, sweet potato, canna, arrowroot, konjac and cassava
| Source | Resistant starch | Non resistant starch | Digestibility |
|---|---|---|---|
| Flours | |||
| Taro | 10.8 ± 1.50D | 30.8 ± 1.70D | 74.0 ± 1.50BC |
| Yam | 11.9 ± 0.30D | 56.8 ± 5.90C | 82.6 ± 1.81AB |
| Sweet potato | 4.7 ± 0.71D | 84.6 ± 1.21A | 94.7 ± 0.70A |
| Canna | 56.4 ± 4.40A | 28.1 ± 1.20D | 33.3 ± 2.70D |
| Arrowroot | 33.2 ± 0. 80BC | 62.0 ± 3.50BC | 65.1 ± 3.81C |
| Konjac | 51.7 ± 0.11A | 29.6 ± 2.90D | 36.4 ± 3.30D |
| Cassava | 19.3 ± 3.80CD | 72.1 ± 2.90AB | 78.9 ± 4.00B |
| Starch | |||
| Taro | 3.3 ± 1.20D | 91.2 ± 2.60A | 96.5 ± 1.30A |
| Yam | 13.2 ± 0.80CD | 80.6 ± 4.31BC | 85.9 ± 1.41BC |
| Sweet potato | 10.2 ± 0.40D | 86.8 ± 4.10AB | 89.5 ± 0.80B |
| Canna | 70.8 ± 1.70A | 22.1 ± 1.80E | 23.7 ± 1.90E |
| Arrowroot | 15.9 ± 0.11C | 77.1 ± 4.40BC | 82.8 ± 0.80CD |
| Konjac | 20.9 ± 0.60B | 73.9 ± 4.01C | 77.8 ± 1.21D |
| Cassava | 10.4 ± 1.21D | 41.4 ± 2.90D | 79.9 ± 2.50D |
n = 3. Values followed by the same superscript in each column are not significantly different (p < 0.05)