Effect of different processing methods on resistant starch content and in vitro starch digestibility of some common Indian pulses

Abstract

In the present study, the effect of various processing methods like soaking, autoclaving, storage and pullulanase treatment on resistant starch content and in vitro starch digestibility of dhals (split pulses) of pulses pigeon pea, green gram and black gram was assessed. Results showed that these processing methods including pullulanase treatment significantly decreased the resistant starch (RS) content in all the samples. Further, results of in vitro starch digestibility demonstrated that autoclaving significantly increased the predicted glycemic index (pGI) and slowly digested starch (SDS). However, decrease in rapidly digested starch (RDS) and starch digestive index (SDI) was observed after autoclaving. Results suggested that RS and RDS are getting converted into SDS after processing treatments. Moreover, present findings suggest that, the processed dhals of pigeon pea, green gram and black gram could have added health promoting potential due to their high content of SDS