Comparative study of starch content extracted from different sources

Abstract

The transformed tubers are consumed widely as a popular vegetable. Potatoes, cassava, butternut, sweet potatoes etc. could be the standard example of root vegetables. Containing high amount of starch have been designated as one of the common features of these vegetables. For example, Cassava, (Manihotesculenta) a nutty-flavored starchy roots vegetable, potatoes and sweet potatoes, (Solanum brevicaule). Former one was local to South America while latter two are local to the area of cutting edge southern Peru and outrageous northwestern Bolivia somewhere in the range of 8000 and 5000 BC. Wild potato species can be found all over the America from the US to southern Chile. In the territory of southern Peru and outrageous northwestern Boliva from an animal types in the Solanum brevicaule complex where potatoes were trained around 7,000–10,000 years before. In the ecoregion of South America the indigenous species of the potatoes have been developed. At present, there are more than 1,000 unique types of potatoes have been cultivated. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of southcentral Chile, which have displaced formerly popular varieties from the Andes. The importance of the potato as a food source and culinary ingredient varies by region that plays an important role in our food habit and changing continually. It has been considered as an essential crop in Europe, especially eastern and central Europe, where per capita production is still the highest in the world. Though, the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2014. Above all, it becoming more popular vegetable in the sustenance propensity for south Asian nations, for example Bangladesh, India, Pakistan. Therefore, to explore their quality and amount of starch, starches from potatoes and cassava was extracted using hand crafted technique. The percent of yield of starch acquired from every one of the sources was analyzed. The quickly absorbable starch (RDS), gradually edible starch (SDS) and RS substance in the starch tests will be investigated and related with their physiochemical and other useful properties. The findings demonstrated that the starch from various sources differed essentially in their compound, physical and practical properties. The highest starch content was seen in cassava starch (13.94%) and least in potato starch (3.84). This high starch content might responsible for lowest shelf life of the Cassava Roots, by making it vulnerable to microorganisms. Further biological and analytical research on this topic could open the prospect to utilize these starches for myriad applicable directions.