Effect of Cooling Methods and Drying Temperatures on the Resistant Starch Content and Acceptability of Dried-Growol

Background and Objective: Growol is a local staple food made from cassava that is processed by spontaneous fermentation in water
for 3-5 days. Previous research has shown that drying Growol could extend its shelf life, and fermentation during processing could
increase the amylose content. Increasing the amylose would produce high retrograded starch, which is a resistant starch (RS). The aim
of this study was to evaluate the effects of different cooling methods and drying temperatures on the amylose content, the resistant starch
content and the acceptability of dried-Growol. Materials and Methods: The cassava used in this research was the Martapura variety,
which was fermented for 24 h and cooked by use of an autoclave for 15 min. Samples were then either cooled to room temperature with
no subsequent storage or stored in a refrigerator at 4-7EC for 24 h and then dried with temperature variations of 40, 50 and 60EC. The
dried Growol samples were analyzed for their moisture content, starch, amylose, X-ray diffraction, resistant starch content and
their acceptability by hedonic test. Results: The research showed that varying the cooling method and drying temperature affected
the amylose and RS content, and the acceptability of dried Growol. Cooling at refrigerator resulted dried-Growol with high RS
and acceptability. Conclusion: Acceptable dried-Growol was obtained by cooling by refrigeration and drying at temperatures of 50-60EC.
This Growol had an amylose content of 42.92-44.63%, the degree of crystallinity was 25.81-26.16% and it had an RS content of
16.55-17.04 g/100 dry matter.