What functional similarity does cooled, cooked malanga starch exhibit?
Answer
Soluble fiber
When tubers like malanga are cooked and subsequently cooled, a portion of their starch structure changes, exhibiting resistance to complete digestion in the small intestine. This phenomenon creates a substance functionally analogous to resistant starch. Resistant starch behaves similarly to soluble fiber within the digestive tract, meaning it passes undigested into the large intestine where it serves as a crucial nutrient source, feeding beneficial gut bacteria, which is the mechanism underlying its noted benefits for digestive regularity and overall gut health.
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