CARBOHYDRATE CONTENT AND IN-VITRO ENZYMATIC-HYDROLYSIS OF FUTU STARCHFROM PLANTAIN

During plantain banana ripening, total and resistant starch and cell w all components contents decrease significantly. Futus prepared from ri pe fruits contain more soluble sugars and less resistant starch than t hose prepared from green plantains. Futu starch loses the X-ray diffra ction and differential scanning calorimetry patterns which characteriz e raw plantain starch. Starch degraded in vitro by pancreatic amylase for 3 h was 0.2 g.g(-1) in the green plantain futu and 0.4 g.g(-1) in the ripe plantain futu vs 0.07 g.g(-1) in the green plantain fruit.