Onyango CalvinMutungi Christopher2024-07-112008Onyango, C., & Mutungi, C. (2008). Synthesis and in vitro digestion of resistant starch type III from enzymatically hydrolysed cassava starch. International journal of food science & technology, 43(10), 1860-1865.https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Synthesis+and+In+Vitro+Digestion+of+Resistant+Starch+Type+III+from+Enzymatically+Hydrolysed+Cassava+Starch+&btnG=#d=gs_cit&t=1720681329777&u=%2Fscholar%3Fq%3Dinfo%3AnVd8wftwh7wJ%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Denhttps://repository.nrf.go.ke/handle/123456789/1302Full-text ArticleResistant starch type III (RS III) was synthesised from cassava starch by autoclaving followed by debranching with pullulanase, at varied concentrations (0.4–12 U g)1) and times (2–8 h), and recrystallisation ()18 to 90 C for 1–16 h). The highest RS III yield (22 g ⁄ 100 g) was obtained at an enzyme concentration of 4 U g)1 after 8 h incubation, followed by recrystallisation at 25 C for 16 h. Varying the recrystallisation conditions indicated that higher RS III yields (30–35 g ⁄ 100 g) could be obtained at 90 C within 2 h. Thinning cassava starch using a-amylase prior to debranching using pullulanase did not further increase the RS III content. In vitro digestion data showed that whereas 44% RS III was digested after 6 h, the corresponding value for cassava starch was 89%.ena-Amylasecassava starchin vitro digestionpullulanaseresistant starch type III.Article