In a recent study published in ‘Caraka Tani: Journal of Sustainable Agriculture’, researchers have delved into the potential of dried-growol, a traditional food made from cassava, to serve as a functional prebiotic food. Lead author Chatarina Wariyah from the Department of Food Science at Universitas Mercu Buana Yogyakarta has shed light on how different cassava varieties and cooking methods can significantly impact the resistant starch (RS) content of dried-growol, which in turn influences its prebiotic properties.
Cassava, a staple in many tropical regions, is often criticized for its high starch content and low amylose levels, which can lead to rapid spikes in blood sugar. However, this research suggests a promising path forward. By focusing on the Lanting variety of cassava, the study found that dried-growol prepared using steaming and pressure cooking methods resulted in RS levels between 22.51 and 27.03 grams per 100 grams of dry matter. This is noteworthy because resistant starch is known for its ability to promote satiety and support gut health.
Wariyah emphasizes the importance of their findings, stating, “Our results indicate that by selecting the right cassava variety and cooking method, we can enhance the nutritional profile of dried-growol, making it not just a food staple but a health-promoting option.” The research also highlighted the increased viability of lactic acid bacteria—specifically Lactobacillus rhamnosus and Lactobacillus plantarum—when grown in media supplemented with cooked dried-growol. With prebiotic indexes ranging from 0.82 to 0.90, this positions dried-growol as a promising candidate in the functional food market.
The implications of this research are significant for the agriculture sector, particularly for farmers and food processors looking to diversify their offerings and improve health outcomes for consumers. The potential to market dried-growol not just as a carbohydrate source but as a functional food could open new avenues for value-added products in a competitive market.
Moreover, as the demand for healthier food options continues to rise, integrating traditional foods like dried-growol into modern diets could resonate well with health-conscious consumers. By leveraging local cassava varieties and innovative cooking methods, producers might not only boost their profitability but also contribute to sustainable agricultural practices.
As the field of functional foods continues to evolve, the insights from this research could pave the way for more studies aimed at enhancing the nutritional value of other traditional staples. The exploration of how local resources can be optimized for health benefits is a narrative that resonates deeply within the agritech community.
In a world increasingly focused on health and wellness, the findings from Wariyah and her team highlight a promising intersection of tradition and innovation, showcasing how ancient foods can be reimagined for modern health challenges.