Resistant and total starch content of the most commonly consumed starchy foods in Jordan

Abstract EN

Total starch (TS) and resistant starch (RS) content of the most commonly consumed starchy foods in Jordan, considered as a typical Arab Middle Eastern country, and were determined using enzymatic methods.

Results of the study indicate that among the foods studied, legumes have the lowest total starch and highest resistant starch levels on dry matter basis (dmb), and that higher extraction rates of flour, along with the processing steps which favour crumb formation tend to increase the formation of resistant starch in Arabic flat bread.

Furthermore, the results indicate that the type of bread, rice or pasta has a highly significant effect (P ≤ 0.05) on their RS content, and that cooling of the boiled potatoes and storage of canned fava beans resulted in significant (p ≤ 0.05) increases in their RS content.

Based on the food consumption tables and the results of the study, the daily per capita RS and TS intakes of Jordanians were estimated as 15.33, and 283.23g, respectively.