FOOD-PROCESSING AND MAIZE VARIETY AFFECTS AMOUNTS OF STARCH ESCAPING DIGESTION IN THE SMALL-INTESTINE

Two meals which differed greatly in resistant starch (RS) concentration, but otherwise had similar macronutrient composition (including nonstarch polysaccharides), were fed for breakfast to five subjects with ileostomies. The high-RS meal included bread made from high-amylose maize, uncooked green banana flour, and coarsely ground uncooked wheat. The low-RS meal contained bread made from low-amylose maize, cooked green banana flour, and cooked wheat. The effluent produced over 14 h was analyzed for the total amount of starch escaping digestion. In the low-RS meal 51.8 +/- 6.2 g (($) over bar x +/-SD) starch was consumed and 2.4 +/- 0.6 g recovered in the effluent, while for the high-RS meal a total of 52.7 +/- 8.8 g starch was fed and 19.9 +/- 5.2 g recovered in the effluent. The ileostomy results provided additional validation of an in vitro resistant starch assay. Scanning electron micrographs of effluent from one subject who consumed the high-amylose bread revealed that many intact starch granules escaped digestion in the small intestine.