Resistant Starch (RS) is prebiotic in nature and is defined as the sum of starch and products of starch degradation not absorbed in small intestine of healthy individuals but later are fermented by natural microflora of the colon to produce short chain fatty acids. RS acts as a nutraceutical and its consumption leads to many health benefits. The aim of the study is to analyze the RS content in raw and processed cereals and cereal products and determine various processing and storage effects on the RS content. RS content in raw cereals ranged from 0.53 g% (pearl millet)-2.09 g% (rice). Of all the processing techniques applied in the study, roasting, baking and boiling increased the RS content followed by shallow frying. Steaming and frying showed a decrease in RS content. The puffed, flaked and extruded cereal products obtained from market when analyzed also showed very less retention of RS content. Storage of different cereal products at 4°C up to 12 and 24 h significantly increased RS content. Amylose showed a higher correlation with RS in maize produces than in other cereal products.
Keywords: Amylose; Cereals; Processed cereals; Processing; Resistant starch; Storage.