Extraction, Optimization and Characterization of Starch fro | 98894
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Extraction, Optimization and Characterization of Starch from Anchote Tuber


Gudeta Shuma* and Baba Abdissa

Anchote tuber has been used as indigenous food in western parts of Ethiopia. The production of anchote starch was done by different chemical solutions, such as sodium chloride, sodium metabisulphite, ammonia with different concentrations (0.5%, 1% and 1.5%) and with water as control. The starch was isolated by peeling, chopping, grinding, filtration, sedimentation, decantation of the supernatant, drying. The maximum yield of the starch was 20.86% fwb with a 1.5% sodium chloride solution. Bulk density, true density, tapped density, Carr’s index and Hausner ratio of anchote starch were 0.46, 1.5, 0.65, 23.97 and 1.32 respectively. The x-ray diffraction result of the starch had the strongest sharp peak diffraction pattern at 17.12° of 2θ angle which indicates the B-type starch. The moisture, ash, fat, fiber, protein, total carbohydrate, amylose content and starch purity were 12.14%, 0.3%, 0.04%, 1.64%, 1.66%, 83.82%, 17.42% and 95.6% respectively. The pH of the starch was 7.32. The functional properties of the starch such as water and oil absorption capacity were recorded as 0.17 for both samples. Swelling power and solubility index of the starch with increasing temperatures (30°C, 50°C, 70°C and 90°C) were respectively (1.90, 2.53, 8.10 and 11.65) and (0.31, 0.9, 4.8 and 15.43).

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