A Professor of Industrial Chemistry at Adekunle Ajasin University, Akungba-Akoko, Ondo State, Prof. Adeleke Ashogbon, has highlighted the efficacy of modified starches in treating and controlling cardiovascular diseases, among other benefits for diverse human needs.
He explained that the resistant starches in modified forms are structurally altered, rendering them indigestible by enzymes in the small intestine. They are subsequently broken down in the large intestine into short-chain fatty acids, which play a crucial role in managing diabetes, obesity, cancer and other cardiovascular disorders.
Prof. Ashogbon made these remarks on Tuesday, December 16, 2025, while delivering the university’s 52nd inaugural lecture, entitled “From Root to Revolution: The Chemistry and Innovation of Modified Starches.”
He advised consuming starchy foods cold, as hot starchy foods contain lower amounts of the beneficial resistant starch. He added that cooled starchy foods, even when reheated, retain most of this retrograded starch.
Highlighting starch's dietary and industrial importance, he explained that modified starches are produced by altering the chemistry of native starches found in botanical sources like legumes, cereals, roots, tubers and unripe fruits. The don noted these modified versions contain higher amounts of resistant starch and possess functional properties making them suitable for food and industrial applications.
“Modified starches are natural starches – from wheat and potato, for example – altered by physical, chemical or enzymatic processes to enhance specific properties such as texture, stability, viscosity and resistance to heat or acid. This enables their use as versatile food additives – thickeners, stabilisers, emulsifiers – and in industrial, pharmaceutical and biomedical applications,” he said.
The chemist disclosed that while native starches are available, affordable, non-toxic and easily modified, they lack certain properties and functionalities, making them unsuitable for direct use in many sectors.
He added that native starches also lack sufficient resistant starch to confer significant health benefits. Therefore, modifying starch to increase resistant starch content and enhance functionality is necessary for versatile applications.
On other uses, he noted: “Applications of modified starches depend on many factors, including their botanical source and the specific processing conditions. Single-modified starches are used in the food industry for thickening, gelling, stabilisation, fat replacement and pre-gelatinised instant products.
“Dual chemically modified starches are widely used as emulsifiers, binders and thickeners in food, and as heavy metal absorbents in non-food industries.
“Quadruple modified starches are used in synthesising resistant starches for preventing obesity, diabetes and cardiovascular diseases. Furthermore, they are utilised in preparing porous starches applied as organic adsorbents in water purification and heavy metal removal.”
Introducing the lecturer, the Vice Chancellor and Chairman of the occasion, Prof. Olugbenga Ige, said the university’s inaugural lecture series serves as a premier platform for scholars to contribute definitive accounts of their intellectual findings to societal development.
He commended Prof. Ashogbon for his contributions to the university’s vision, driven by his dedication to innovative research and service to the academic community.
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