The Digestibility and Bacterial Growth Rates of Microwave Treated Sago (Metroxylon sagu) Starch

• Main Authors: Mohd Alhafiizh, Zailani, Hanisah Kamilah, Abd Razak, Ahmad, Husaini, Awang Zulfikar Rizal, Awang Seruji, Shahrul Razid, Sarbini
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2023
• Subjects: Q Science (General); S Agriculture (General)
• Online Access: http://ir.unimas.my/id/eprint/42503/3/The%20Digestibility%20-%20Copy.pdf; http://ir.unimas.my/id/eprint/42503/; http://www.pertanika.upm.edu.my/pjst/browse/prepress-issue?article=JST-3764-2022
• Institution: Universiti Malaysia Sarawak

Sago starch is rich in resistant starch (RS) but less utilised than other commercial starches. Hence, modification is essential to give an add-on value to the starch. Thus, the objective was to determine the influence of microwave heat treatment (MHT) on the digestibility and probiotic growth rates...