In vitro Digestibility of Cassava, Corn, Arenga and Sago Starches Modified with Green Tea and Red Guava Leaf Extracts

Abstract

The aim of this study was to modify cassava, corn, arenga and sago starches with 58-62°Brix (0, 4, 6 and 8%) green tea and red guava leaf extracts, in order to decrease the digestibility. Starch digestibility were analyzed in vitro. The type of extract did not significantly affect in vitro digestibility of modified starches. The digestibility of both modified starches was lower than the native starch, but not different from modified starch without the extract (0%). The digestibility of modified starches was only influenced by the type of starch. Corn and arenga staches modified by 4% green tea and red guava leaf extracts had the lowest digestibility with 83.42 and 82.67% respectively