process development for maximum starch ......process development for maximum starch extraction from...

PROCESS DEVELOPMENT FOR MAXIMUM

STARCH EXTRACTION FROM TIKHUR(Curcuma

AngustifoliaRoxb.) RHIZOME

M. Tech. (Agril. Engg.) Thesis

by

Yograj

DEPARTMENT OF AGRICULTURAL PROCESSING AND

FOOD ENGINEERING

SWAMI VIVEKANAND COLLEGE OF AGRICULTURAL

ENGINEERING & TECHNOLOGY AND RESEARCH

STATION

FACULTY OF AGRICULTURAL ENGINEERINGINDIRA

GANDHI KRISHI

VISHWAVIDYALAYARAIPUR(Chhattisgarh)

2017

PROCESS DEVELOPMENT FOR MAXIMUM

STARCH EXTRACTION FROM TIKHUR(Curcuma

AngustifoliaRoxb.) RHIZOME

Thesis

Submitted to the

Indira Gandhi Krishi Vishwavidyalaya, Raipur

by

Yograj

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR

THE DEGREE OF

Master of Technology

in

Agricultural Engineering

(Agricultural Processing and Food Engineering)

Roll No. 220114009 ID No. 20141520467

JULY, 2017

i

ACKNOWLEDGEMENT

It is by the blessings of the almighty, that I have able to complete my present studies

successfully and the piece of work for which I am eternally indebted

It gives me immense pleasure to express my profound sense of gratitude and respect to

my Major Advisor and Chairman of the Advisory Committee Dr. D. Khokhar, scientist,

AICRP on .Post Harvest Technology, Department of Agricultural Processing and Food

Engineering, Swami Vivekananda College of Agricultural Engineering and Technology and

Research Station,Faculty of Agricultural Engineering, IGKV, Raipur, for his constructive

criticism, learned counsel, meticulous guidance, encouragement in planning and execution of

research work and affectionate treatment during the course of investigation, writing and

presentation of thesis.

I am highly indebted to the member of advisory committee Dr. S. Patel, Professor and

Head of Department, Agricultural Processing and Food Engineering, Swami Vivekananda

College of Agricultural Engineering and Technology and Research Station, Faculty of

Agricultural Engineering, IGKV, Raipur, for his untiring help, valuable suggestions and

timely moral support, which enabled me to accomplish this task.

I am greatly indebted to other members of my advisory committee, Dr. Deoshankar

Ram ,Professor, Department of Horticulture, Shri. S.K. Nag, Assistant Professor, Department

of Agricultural Economics,Saheed Gundadhur College of Agricultural and Research Station,

Kumrawand, Jagdalpurand Er.P.S.Pisalkar, Assistant Professor,Department of Agricultural

Processing and Food Engineering, Swami Vivekananda College of Agricultural Engineering

and Technology and Research Station, Faculty of Agricultural Engineering, IGKV, Raipur for

their continuous advice, guidance and encouragement throughout the course of investigations.

I wish to express my deep sense of gratitude to Dean, Swami Vivekananda College of

Agricultural Engineering and Technology and Research Station, Faculty of Agricultural

Engineering, IGKV, Raipur, for providing necessary facilities and help regarding the research

work.

I like to express my sincere thanks to Dr. A. K. Dave, Head of Department of Farm

Machinery and Power and Dr. M. P. Tripathi, Head of Department of Soil Water Engineering

and for their kind support and help at various stages of the study.

My heartiest thanks to Er. N.K. Mishra, Er. A. Kalne Assistant Professor (APFE),

and all staff of Department of Agricultural Processing and Food Engineering, for their benign

ii

help, valuable suggestions during planning of experiment and critical appraisal of this

manuscript.

I am also thankful to faculty members, Dr. B. P. Mishra, Dr. V. P. Verma, Er. A. P.

Mukharjee, Er. Md. Quasim, Dr. R.K. Nayak, Dr. S.V. Jogdand, Dr. V. M. Victor, Dr.

Jitendra Sinha,. Er. P. Katre, Er. D. Khalkho, for their timely co-operation during the course

of study.

I am thankful to all the technical and clerical staff members and other staff members

SVCAET & RS, Faculty of Agricultural Engineering for their kind support and help during

entire study.

I am deeply obligate and grateful to Head R.H. Richharia Research Laboratory, Head

Department of Plant Physiology Laboratory, and all staff of these laboratories for their timely

help and co-operate during experiments work.

I am very thankful to Mrs. Bhinu chandraker, , Mrs. Anjali Mr. Manharan, Mr.

Surendra and special thanks to Mr. Lalit kumar, Mr. Praveen Nishad and Mr. Geetesh Sinha

and heartly thanks to Pooja B. who helped me during the experiments work.

I avail this pleasant opportunity to express my sincere thanks to my class mates Lalit,

Love, Aditya, Anita, Shashikant, Gopikant, Pravin, Rajkumari, Pooja, Surjeet,

Prashant,Rakshyap, Dhriti, Rakesh and my beloved seniors Mr. Deepak Parganiha, Mr.

Geetesh Sinha Omprakash taram Nikhil Patre, Vikram netam, Bhagwat kumar, Jaspal singh,

and all my juniors for their love, contribution and timely help during course of study. I also

express special thanks to all those who helped directly or indirectly during this study.

I have no words to express my hearty gratitude to my beloved parents, Father Mr.

Bhagwat Ram and Mother Mrs. Nirmala, my Sisters Mrs. Tomeshwari, Miss. Khileshwari and

my other family members, whose fifial affection, environment, love and blessings have been a

beacon of light for the successful completion of this achievement.

Above all, my humble and whole heartily prostration to the almighty for their

Blessings

Place:Raipur (Yograj)

Date:

iii

TABLE OF CONTENTS

Chapter Title Page No.

ACKNOWLEDGEMENT i

TABLE OF CONTENTS iii

LIST OF TABLES v

LIST OF FIGURES vi

LIST OF NOTATIONS/SYMBOLS vii

LIST OF ABBREVIATIONS viii

ABSTRACT (English) ix

ABSTRACT (Hindi) xi

I INTRODUCTION 1

II REVIEW OF LITERATURE 5

2.1 Extraction of Starch from TikhurRhizome 5

2.1.1 Tikhur rhizome and starch 5

2.1.2 Starch extraction from tuber crop through

chemical methods

9

2.2 Starch Extraction with Mechanised Methodusing Chemical

Additives

13

2.2.1 Traditional processing methods 13

2.2.2 Mechanical processing methods 13

2.3 Physico-chemical properties of tuber starch 18

III MATERIALS AND METHODS 22

3.1 Raw Materials 22

3.2 Chemical Methods for Starch Extraction from Tikhur

Rhizome

22

3.2.1 Laboratory grinding machine 22

3.2.2 Tikhur starch extraction machine 23

3.2.3 Starch extraction by using laboratory grinder 23

3.2.4 Starch extraction by using tikhurstarch extraction

machine

24

3.3 Starch Recovery 30

3.4 Physico-Chemical Property of TikhurStarch 30

3.4.1 Moisture content 30

3.4.2 Bulk density 31

3.4.3 True density 31

3.4.4 Water solubility index 31

3.4.5 Swelling power 32

3.4.6 Ash content 32

3.4.7 Fat content 32

3.4.8 Dietary fiber 33

3.4.9 Protein 33

3.4.10 Total carbohydrate 34

3.4.11 Determination of pH 35

iv

3.4.12 Titratable acidity 36

3.5 Statistical Analysis 36

IV RESULTS AND DISCUSSION 37

4.1 Starch Extraction from TikhurRhizome by Chemical

Method

37

4.2 Optimization of TikhurStarch Extraction Method 37

4.3 Physico-Chemical Properties of Starch Extracted by Both

Methods

38

4.3.1 Moisture content 39

4.3.2 Bulk density and true density 39

4.3.3 Titratable acidity 42

4.3.4 Ash content 43

4.3.5 Fat content 44

4.3.6 Dietary fiber 45

4.3.7 Determination of pH 46

4.3.8 Total carbohydrate 46

4.3.9 Protein 47

4.3.10 Swelling power 48

4.3.11 Water solubility index 50

V SUMMARY AND CONCLUSIONS 52

REFERENCES 55

APPENDICES 60

Appendix-A 60

Appendix-B 61

RESUME 65

v

LIST OF TABLES

Table Title Page No.

4.1 Extraction of starch by using different concentration of solution 38

4.2 Physico-chemical properties of tikhur starch extracted by both

methods

38

4.3 ANOVA table for bulk density of tikhur starch extracted from

laboratory grinder

40

4.4 ANOVA table for bulk density of tikhur starch extracted from

tikhurstarch extraction machine

41

4.5 ANOVA table for true density of tikhur starch extracted from

laboratory grinder

41

4.6 ANOVA table for true density of tikhur starch extracted from


42

4.7 ANOVA table for titratable acidity of tikhur starch extracted from

laboratory grinder

42

4.8 ANOVA table for titratable acidity of tikhur starch extracted from


43

4.9 ANOVA table for Ash content of tikhur starch extracted from

laboratory grinder

43

4.10 ANOVA table for Ash content of tikhur starch extracted from


44

4.11 ANOVA table for fat content of tikhur starch extracted from

laboratory grinder

44

4.12 ANOVA table for fat content of tikhur starch extracted from tikhur

starch extraction machine

45

4.13 ANOVA table for fiber content of tikhur starch extracted from

laboratory grinder

45

4.14 ANOVA table for fiber content of tikhur starch extracted from


46

4.15 ANOVA table for total carbohydrate of tikhur starch extracted from

laboratory grinder

47

4.16

ANOVA table for total carbohydrate of tikhur starch extracted from


47

4.17 ANOVA table for proteinof tikhur starch extracted from

laboratory grinder

48

4.18 ANOVA table for proteinof tikhur starch extracted from


48

4.19 ANOVA table for swelling power of tikhur starch extracted from

laboratory grinder

49

4.20 ANOVA table for swelling power of tikhur starch extracted from

tikhur starch extraction machine

50

4.21 ANOVA table for water solubility index of tikhur starch extracted

from laboratory grinder

51

4.22 ANOVA table for water solubility index of tikhur starch extracted

from tikhurstarch extraction machine

51

vi

LIST OF FIGURES

Figure Title Page No.

3.1 Tikhur plant and rhizomes 22

3.2 Step by step procedure for starch extraction using

laboratory grinding method

(a) Clean tikhur rhizome

(b) Cut rhizome soaking in solution

(c Tikhur paste

(d) Paste was dispersed in selected solution

(e) Dispersed paste was filtration

(f) Sedimentation of tikhur starch

24

3.3 Process flow chat for starch extraction using laboratory

grinder

26

3.4 Step by step procedure for starch extraction using starch

extraction machine

(a) Cleaning of tikhur rhizome

(b) Soaking in solution

(c) Grinding by tikhur starch extraction machine

(d) Dispersed in solution

(e) Filtration by muslin cloth

(f) Retained after filtration

(g) Sedimentation of starch

(h) Poring

(i) Starch after drying

(j) Final starch

27

3.5 Process flow chat for starch extraction using tikhurstarch

extraction machine

29

3.6 Determination of moisture content (Moisture analyzer) 30

3.7 Determination of ash content 33

3.8 Determination of dietary fiber 33

3.9 Digestion of starch sample (Kjeldahl method) 34

3.10 Distillation unit 35

3.11 Determination of fat content (Socsplus)

35

3.12 Determination of pH 35

4.1 Physico-chemical properties of tikhur starch 39

4.2 Density and titratable acidity of tikhur starch 40

4.3 Swelling power of tikhur starch 49

4.4 Water solubility index of tikhur starch 51

vii

LIST OF NOTATIONS / SYMBOLS

Symbol Description

% Per cent

˂ Less than

˃ More than

× Multiple

⁰C Degree Celsius

etc. etcetera

G Gram

g/ml Gram per milliliter

H Hour

i.e. That is

Kg Kilogram

M meter

Mm milli meter

min. Minute

Ml Milli liter

Mg milli gram

W1 Initial weight of wet material sample

W2 Final weight of dried sample

W3 Weight of the sample

viii

LIST OF ABBREVIATIONS

Agri. Agriculture

Agril Agricultural

AICRP All India Coordinated Research Project

AOAC Association of Official Agricultural Chemist

ANOVA Analysis of Variance

A. P. Andhra Pradesh

BD Bulk density

C. Curcuma

C.G. Chhattisgarh

CV Coefficient of Variance

et al. et alibi

etc. Etcetera

FAE Faculty of Agricultural Engineering

Fig. Figure

ICAR Indian Council of Agricultural Research

IGKV Indira Gandhi Krishi Vishwavidyalaya

MC Moisture content

M. Tech Master of Technology

NTFP Non Timber Forest Produce

pH physical Hydrolysis

PHET Post-Harvest Engineering and Technology

SD Standard Deviation

SP Swelling power

TD True density

Temp. Temparature

WSI Water Solubility index

Wb Wet basis

x

from tikhur rhizome by laboratory grinding method. The maximum starch

recovered from tikhur rhizome was 8.67% in 0.5% concentration of sodium

metabisulphite solvent, whereas minimum starch recovered was 2.98% in 0.04

mole concentration of ammonia solution. To optimize the starch extraction process

only one solution (0.5% sodium metabisulphite) and control (water)with two

methods laboratory grinder andtikhur starch extraction machine was used.

The tikhur starch samples extracted during the study were also analyzed for

its physico-chemical quality. In laboratory grinder method for chemical treated

starch sample, the average moisture content (wb) of starch was found to be

13.33%, bulk and true density was 0.72 and 1.63 g/ml, respectively.The starch

contains 0.847% protein, 0.61% fat, carbohydrate 83.405%, fiber 0.65%and

1.015% ash. The swelling power and water solubility index was found to be

highest 28.59 g/g and 81.49% at 100°C temperature. The pH value and titrable

acidity was observed 7.24 and 0.180%, respectively. All the extracted starch

samples have shown the values of physico-chemical parameter are nearly similar at

starch extracted from laboratory grinder and tikhur starch extraction method with

control and chemical treated sample.The maximum starch recovery from tikhur

rhizome using laboratory grinder was higher than that of tikhur starch extraction

machine.

xii

;a= dk mi;ksx fd;k x;kA fr[kwj dan ls vf/kdre LVkp± 0-5 izfr”kr lksfM;e

esVkckb±lYQkbV foyk;d esa 8-67 izfr”kr rFkk U;wure 0-04 eksy veksfu;e foyk;d esa

2-98 izfr”kr izkIr gqvkA LVkp± fudkyus dh izfØ;k dks vuqdwy cukus ds fy, dsoy ,d

gh foyk;d ¼0-5 izfr”kr lksfM;e esVkckb±lYQkbV½ vkSj fu;a=.k¼ty½ dksnks fHkUu

fof/k;ksa ds lkFkiz;ksx fd;k x;k FkkA

v/;;u ls fudkys x, fr[kwj LVkp± ds uewuksa dk HkkSfrd&jk;k;fud xq.kksa dk

ifj{k.k fd;k x;kA ç;ksx’kkyk filkb± ;a= ls fudkys x, fr[kwj LVkp± esa ueh dh ek=k

13-33 izfr”kr] Fkksd ,oa lgh ?kuRo Øe'k% 0-72 o 1-63 xzke çfr feyh ik;k x;kA LVkp±

esa 0.847 çfr’kr çksfVu] 0-61izfr”kr olk] 83-40 izfr”kr Qkbcj] 0-65 izfr”kr

dkcks±gkbMªsM vkSj 1-015 çfr’kr jk[k ik;k x;kA lwtu 'kfDr vkSj ty foy;rk mPpre

28.59 xzke çfr xzke o 81-49 izfr”kr FkkA ih,p vkSj vfEy;rk dk eku 7-24 ,oa 0-18

çfr’kr ik;k x;kA nksuks fof/k ls fudkys x, LVkp± ds HkkSfrd&jklk;fud xq.kks dk eku

yxHkx lkeku ik;k x;k] ysfdu ç;ksx'kkyk filkb± ;a= ls fudkys x, LVkp± dh olwyh

LVkp± fudklh ;a= dh rqyuk esa vf/kd çkIr gqvkA

1

CHAPTER-I

INTRODUCTION

Tikhur (Curcuma angustifolia Roxb.) is an important annual herb. It is one

of over 80 species belonging to the genus curcuma and family Zingiberaceae,

which also contain plants such as ginger and turmeric. The major chemical

constituents of the plants are methyl eugenol, camphor, cineol etc. This species

have been gradually increasing in popularity in the Western hemisphere for its

medicinal value, it is familiar to the Eastern hemisphere where it plays an

important role in many Eastern cultures (Ravindranetal; 2007). This is cultivated

from its tubers containing starch. Moist and cool situation at altitutes of 450m are

suitable for the crop. Planted in late autumn and watered occasionally during the

dry period. Harvesting is done in January month. This species is native to the

Indian subcontinent and is more commonly known as East Indian Arrowroot. An

erect slender branched herb grows 90-180 cm in height with fleshy cylindrical

rhizome. The leaves are ovate-oblong or ovate – lanceolate, 30-45 cm long and 5-8

cm broad, with rounded base and acute tip. Flowers are pinkish-white, 2 cm long,

in clusters (http: // www. herbal cure india. Com/herbs/curcuma-angustifolia.htm).

The rhizomes of tikhurcontains 69-70 per cent moisture, starch 25-30 per cent,

crud protein 1.6 per cent, fat 0.2 per cent, sugar and dextrins 2.1 per cent, crude

fibre 3.9 per cent and ash 0.9 per cent (Deshpande, 2008).

Tikhur is an important starchy plant and it cultivated as medicinal crop in

many parts of the state under moist deciduous mixedand sal forest of Madhya

Pradesh, Chhattisgarh and Jharkhand. It is generally propagated by rhizomes and

good source of starch and fibre(Misra and Dixit, 1983). In undivided Madhya

Pradesh, it is widely distributed in Balaghat, Chhindwara, & Mandla districts

(Kirtikar and Basu, 1918). In Chhattisgarh, it is found abundantly in the hilly tracts

and forests of Bastar, Dantewada, Bijapur, Narayanpur, Kanker, Rajnandgaon,

Kawardha, Dhamtari, Bilaspur, Korba, Korea and Surguja districts. Two types of

tikhurare found in the Bastar division; one with creamy white flowers and another

having light pink coloured flowers (Singh et al., 1999).

2

Mostly the farmers of Chhattisgarh residing near to the forest generally collect the

naturally grown tikhurrhizomes as a non-timber forest produce (NTFP) while some

farmers grow it commercially in their kitchen gardens and badi farming system.

Farmers grown unidentifiedlocally available genotypes of tikhur for rhizome

productionand doing processing of rhizomes throughtraditionalmethod for starch

extraction. Farmers yielded less starch due tounrefined extraction process and

proper time of starchextraction after harvesting of tikhur rhizomes. Very

littleinformation is available regarding this crop especiallyproduction, processing

and value addition under agro-climaticcondition of Chhattisgarh.The rhizomes of

tikhurare typically grounds into flour, which can be mixed together with the milk

or water to form a nutritious meal (Ravindranet al.;2007). Most importantly it is

used as an ingredient for the replacement of breast-milk, or as nutritional

supplements for babies a short while after weaning (Doble et al.; 2011).

Tikhur rhizomes are used as appetizer reducing burning sensations and

stomach pains, removal of stone from kidney, useful for ulcer patient (Sharma,

2003) and rhizome pulp is used for treatment of headache as well as it gives

cooling effect (Nag etal., 2006). Tikhur plants leaves are used as antifungal,

antibacterial. The rhizomes are used in bone fracture, inflammation, intestinal

disease and Curcuma plants (rhizomes and leaves) have a camphoraceous aroma

and contain many functional compounds such as phenolics, flavonoids and

different antioxidant enzymes. Since free radicals are the cause for several major

disorders, evaluation of antioxidant compounds activity in plants could result in the

discovery of natural antioxidants with pharmacological and food value.

It is a medicinal plant native to Central India, distributed in the West

Bihar, North Bengal extending to Maharashtra and South India. Rhizome contains

starch, glucose, gum and fat (Kulkarni and Ansari, 2004). Tikhurrhizome oil

contains xanthorrhizol isomer, methyl engenol, palmitic acid and camphor

(Srivastav et al., 2006). The edible rhizome rich in starch content is processed to

obtain tikhurflour which is cooked in different forms and preparations and

consumed in many parts of India (Ambasta, 1986).It also possesses aphrodisiac,

astringent, emollient, expectorant, refrigerant, diuretic, nutritive, sweet and tonic

3

properties beneficial for human consumption in one or the other forms. (http://

www. herbals cure india.com/herbs/curcuma-angustifolia.htm).

Food and health are the basic requirements of people and plants can

securesboth the requirements of human beings. Food security is a fundamental

problem, world is facing today. The importance of plants in health care was known

to our ancestors, who developed Indian system of medicine, “Ayurveda”. In the

developing countries like India, particularly in rural areas and among the urban

poor, herbal medicine in most cases is the only form of health care.

Starch is one of the most abundant organic chemicals on earth. It is found

in the leaves of green plants in the plastids where it is synthesized. It is also

synthesized in the amyloplasts of seeds, grains, roots and tubers of most plants

where it serves as the chemical storage form of energy. Starch is a natural

biodegradable biopolymer which has wide industrial applications. Starch is the

only qualitatively important digestible polysaccharide and has been regarded as

nutritionally superior to low molecular weight carbohydrate or sugars. Though

starch is mainly used as food, it can also be readily converted chemically and

biologically into many useful and diverse products such as paper, textiles, adhesive

beverages, confectionaries, pharmaceuticals and plastics. There are many potential

uses of starch industrially: unmodified starch can be used in the pharmaceutical,

paper, mining and building industries. It can be modified and converted to starch

derivatives. The diverse industrial usage of starch is based on its availability at low

cost, high calorific value and inherent excellent physicochemical properties.

Starch is present in high amounts in roots, tubers, cereal grains and legumes

and also occurs in fruit and vegetable tissues. The starch extracted from the tubers

appear white and pure, still it harbors many other biochemical components like

moisture, fiber, lipids, sugars, minerals which influence the starch properties. The

moisture content varies from 6-16% depending on the process used for drying the

starch.

Tikhur (Curcuma angustifolia)rhizome is highly valued as an article of diet.

The starch obtained from the dry powdered rhizome forms the chief source of the

plant and starch obtained from the rhizomes is highly nutritious and easily

4

digestible, therefore, it is recommended for infants, weak children and invalids.

Starch recovery is 12.5% from the tuber, is in high demand (Wealth of India,

1972). The starch can be consumed by individuals during fast as it is rich in

energy. The starch of tikhur is used for the preparation of many sweet meals and

herbal dishes like halwa, barfi, jalebi etc. It is used specially during fast (Vrata,

Upwas). Farmers also prepare herbal drink “sarbat” through tikhurstarch during

summer due to its cooling effect (Singh and Palta, 2004).

The traditional way of tikhur starch extraction or processing leads to high

losses of starch along with huge time and more labour requirement. The rubbing of

rhizomes over the rough stone surface involves drudgery. In addition to this, the

process is not hygienic. Farmers recover less starch due to unrefined extraction

process also time and method of starch extraction affect the starch recovery of

tikhur rhizome. Chemicals have been reported which improves the starch

sedimentation leads to improve the percentage starch extraction from the tuber

crops along with the mechanization of the extraction process.

Hence, keeping above points in mind the present research entitled,

“Process Development for Maximum Starch Extraction from Tikhur(Curcuma

angustifoliaRoxb.)Rhizome”were carried out with the following objectives:

1. To extract the starch from tikhur rhizome using chemical additives.

2. To optimize the starch extraction with mechanised method using chemical

additives.

3. To study the physico-chemical properties of extracted tikhur starch.

5

CHAPTER-II

REVIEW OF LITERATURE

This chapter briefly provides an account of reviews pertaining to the

present investigation with particular reference to its objectives. Much work has

been done on the collection and characterization of indigenous genotypes of tikhur

(Curcuma angustifolia Roxb.) and some information on some varieties of tikhur on

different aspects are available in the literature but the information about the

maximum starch extraction through the chemicals additives method is not

available.

The review available from Chhattisgarh, India and abroad pertaining to

different aspects of the present investigation entitled “Process Development for

Maximum Starch Extraction from Tikhur (Curcuma angustifolia Roxb.)

Rhizome” has been grouped.

2.1 Extraction of starch from tikhur rhizome 2.1.1 Tikhurrhizome and starch

Singh et al. (1983) reported the starch of tikhuris also consumed in a

diluted form in the hot summer season, as it has a cooling effect on the stomach. It

is traditionally used as an energy food and also as a remedy for various body

ailments.

Misra and Dixit (1983) carried out the starch isolated from the rhizomes of

Kaempferia rotunda, Alpiniagalanga, Curcuma angustifolia, C. amada and C.

zedoariawas tested for its utility as a pharmaceutical adjuvant. Starch from C.

angustifolia (tikhur) and K.rotunda compared favorably with maize starch and is

considered a suitable substitute.

Hemadri and Rao (1984) reported Curcuma angustifolia is used as a

medicine for jaundice.

Ambaster (1986) reported that edible rhizome of tikhur rich in starch

content is processed to obtain tikhur flour which is cooked and consumed in many

parts of India.

6

Srinivas et al., (2002) studiedat commercial level, the recovery of

arrowroot starch was only 14%.

Sharma (2003) reported that the tikhurtonis useful in leprosy, burning

sensations, dyspepsia, loss of taste, bronchitis, asthma, jaundice, anemia,

leucoderma, stones in kidney, urinary discharge, ulcers and diseases of blood.

Oudhia (2003) carried out the recipe for preparation of tikhur burfi a

common and delicious ready to eat product from the tikhur starch. This burfi is

consumed as sweet as well special item eaten during the special occasions like

vratas etc. This is one way of converting this valuable tikhur powder into edible.

Likewise there can be numerous examples and way of utilizing this powder into

various edible items depending upon the social, cultural, location and food habits

etc. There is also possibility and potential for utilizing this valuable starch powder

for preparation of baby foods and the foods for health. As mention in preceding

paragraphs that in Ayurveda the utility of tikhur has been narrated for uncounted

disease control and health benefits. Utilizing this knowledge its application can be

explored in various forms. Considering all this facts and figures, this piece of study

will be devoted to explore the possibility of improving its processing and thereby

reducing the post-harvest process in addition to quality products.

Thamburaj and Singh (2003) conducted experiment on rhizomes of West

Indian arrowroot (Maranta arundinaceae) which is used for the production of

starch soon after harvest. Later, the starch content decline and sugar content is

increased. The analysis of arrowroot rhizome showed that it contains moisture

63.4%, starch 27.8%, fiber 3.0%, dextrin and sugar 2.1%, protein 1.6% and fat

0.2%.

Singh and Palta (2004) reported that the Abujhmaria tribe use fresh

rhizomes of tikhur to prepare starchy flour, which has a medicinal potential and is

considered good for peptic ulcer patient, as it provides cooling effect. This starchy

flour is mixed with water and consumed in the form of sharbat. It is used as an

energy drink and medicinal beverage for cooling effect during hot summer.

7

Sabu (2006) reported that the curcuma species rhizomes are widely used for

the extraction of starch. It is used as a medicine for stomach disorders and as an

ingredient of various cuisines.

Srivastava et al., (2006) analysed the rhizome essential oils of Curcuma

angustifolia from Central and Southern India using GC-MS which resulted in the

identification of 81 and 78 constituents, accounting for more than 95 and 99% of

the oil contents, respectively. The major constituents in the rhizome oil from

Central India were xanthorrhizol isomer (12.7%), methyl eugenol (10.5%),

palmitic acid (5.2%) and camphor (4.2%), while the rhizomes oil from Travancore

(Southern India) had germacrone (12.8%), camphor (12.3%), isoborneol (8.7%),

curdione (8.4%) and 1,8-cineole (4.8%) as major constituents.

Vimala and Nambisan (2010) evaluated seven accessions of arrowroot

(Maranta arundinacea L.) and recorded 37.5 to 40.7 t/ha rhizome yield. The dry

matter content varied between 29.5 and 31.6 %. The starch content (by chemical

estimation) of fresh rhizome ranged from 19.1 to 23.0 %, whereas the extractable

starch content varied between 16.1 to 19.9%.

Rani and Chawhaan (2012) extractedtikhur starch from the rhizomes and

got purified. In C. angustifolia starch absolute density 1.45, fat/lipid content

1.23%, total ash 1.28%, acid insoluble ash 0.31%,sulphated ash 0.99%, water

binding capacity 89.89%, gelatinization temperature ranged 75°C to85°C and

Barbender viscosity 4968 cps were recorded. The solubility of starch ranging from

1.28 to46.68 and swelling power 2.58 to 49.05 from serially heating at 50°C to

95°C were obtained. Thegranule shape was rounded, oval to elliptical spherical

and elongated from 3.32μto 32.55μ in lengthand 2.29μ to 23.76μ in width.

Shankar (2012) collected and evaluated of indigenous genotypes of tikhur

(Curcuma angustifolia Roxb.) for rhizome and starch yield along with

standardization of processing time and recipe for value added product. It was found

that the maximum starch yield and starch recovery was observed when starch

extracted 5 days after harvesting and gradually reduced starch recovery by delay in

starch extraction after harvest of rhizome.

8

Tiwari and Patel (2013) processed tikhur rhizome (rich in starch content) to

obtain tikhur flour (powder). Powder recovery from finger rhizomes 13.0%

whereas mother rhizomes contain 3.0 % more powder obtained by traditional

method. Physico-chemical variation on tikhur powder obtained from mother and

finger rhizomes were slightly differed in protein and fat. As the variation was not

significant could be used for consumption.

Nii Amooetal. (2014) find out the starches from four local varieties of

Dioscorea rotundata namely Pona, Labreko, Asobayere and Muchumudu were

analyzed for their physicochemical and functional properties. Resultsobtained

showed significant differences (p<0.05) in some physicochemical properties

(moisture, ash, starch yield and pH). Moisture,ash, starch yield, pH, amylose,

amylopectin, swelling power, solubility and water binding capacities ranged from

7.22 to 7.82%, 024to 0.86%, 12.61 to 20.89%, 5.57 to 6.25, 27.48 to 31.55%,

68.45 to 72.52%, 10.57 to 12.48%, 8.52 to 9.32% and 175.25 to

182.69%respectively. Asobayere had the highest starch yield (20.89%) and may be

exploited for starch production. There were significantdifferences (p<0.05) in the

pasting properties.

Murthy etal. (2015) studied the Curcuma angustifolia Roxb. (Rhizome)

which is used in the treatment of inflammation, cancer, wound healing, diabetes,

asthma, fever and anaemia by tribal Soligas of Biligirirangana hills. Therefore the

present communication deals with the pharmacognostic and preliminary

phytochemical evaluation of Curcuma angustifolia Roxb. (Rhizome). The

pharmacognostical profiles include organoleptic study, microscopy evaluation of

the rhizome; powder microscopy; determination of size of fibre and starch;

fluorescence analysis and physical parameters like ash value, extractive value, and

moisture content of the powdered material. Preliminary Phytochemical screening

to detect the presence of alkaloids, flavonoids, terpenes, carbohydrates and total

phenolics has been done to know the nature of phytoconstituents present in them.

The result of the present study is useful in establishing the standards for

identification, authentication and evaluation of the plant material. The

pharmacognosticstudy of Curcuma angustifolia Roxb. (Rhizome) has been carried

out for the first time which will help in establishing the monograph of the plant.

9

Elias etal. (2015) reported that the curcuma angustifolia Roxb is a fast

growing annual herb. In India it is commonly known as tikur or tavaksheeri.

Rhizome is the used part and it is demulcent, nutritious, contains starch which is

used for children due to easily digestible. It is an excellent diet in the form of

conjee in case of Dysentery, Dysuria, and Gonorrhea etc.

2.1.2 Starch extraction from tuber crops through chemicals methods

Moorthy (1990) reported that the ammonia solution (0.03 M) was used to

extract starch from various tuber crops by the conventional settling method. It was

found that there was noticeable improvement in the yield of starch from Colocasia

(6-16%), while it fell for sweet potato starch and remained almost the same for the

other starches. The various properties of starch, thus extracted, were compared

with those for starch obtained by water extraction. It was found that total amylose

of all starches were unaffected while the ‘soluble amylose’was slightly suppressed

for Colocasia starch extracted with ammonia solution. Peak viscosity was found to

be increased to a large extent for Colocasia and Dioscoreaesculenta starches by

ammonia extraction, while it was lowered for sweet potato starch.

Vimala (2010) evaluated six species of Curcuma for biochemical analysis

and found the maximum dry weight and starch in Curcuma malabarica (31.4 &

21.4 %) followed by Curcuma brog (30.4 & 18.0 %). The rheological properties of

curcuma starches indicated maximum solubility was recorded in Curcuma brog

(21.5 %) and lower swelling volume and swelling power was recorded in Curcuma

brog and Curcuma malabarica.

Vimala (2010) evaluated 11 species rhizome crops germplasm for different

biochemical characters such as starch, sugar, total nitrogen and dry weight and

recorded maximum dry weight and starch in Typhonium flagella forme (36.44 &

23.68 %).

Omojolaetal. (2013) evaluatedthestarch isolated using 1 % w/v sodium

metabisulphite and in the proximate analysis (in %) was found to be 4.60 protein,

0.54 crude fibre, 0.54 fat, 1.06 ash, 67.57 total starch and 10.42 moisture. The

starch percentage solubility was 7.48 % with a swelling capacity of 8.85 % and an

amylose/amylopectin content of 24:76. It has a pasting temperature of 74.5 ºC,

10

gelatinization temperature of 74 ºC hydration capacity of 88.59 %,emulsion and

foam capacities of 5.22 % and 1.87 % respectively.

Rani and Chawhaan (2012) studied the extraction of the tikhurstarch using

1% ammonium oxalate and 0.03 M ammonia solution and purification of starch

was done according to the method of Badenhuizen, 1964. The yield of starch in

0.03 M ammonia solution and 1% ammonium oxalate was obtained 38.46 and

37.64%, respectively. The granular shape and size of starch granules were recorded

using Scanning Electron Microscope. The shape of C. angustifolia starch granules

were small round, oval to elliptical, spherical, elongated and 3.32 μ to 32.55 μ in

length and 2.29 μ to 8.47 μ in width. The study demonstrated that for extraction of

starch from C. angustifolia 0.03 M ammonia solution method described is best and

yields significant quantity of starch. The results would aid the authentication and to

check the adulteration of starch of this species.

Witono etal. (2013) studied the extraction of Canna edulis Ker. starch

from its rhizome using 2 different types of press (hydraulic press and screw press)

and with the addition of Na-metabisulphite and NaOH (in the range of

concentration 100 - 5000 ppm each). The targets of the observed responses were

high starch yield, low ash, low fiber, and high carbohydrate content. The results

showed that the starch yield and the reduction of fiber were only influenced by the

physical treatment whereas ash content in the product was influenced by both the

NaOH concentration and physical treatment. The carbohydrate content in the

extraction product was affected by NaOH, by the interaction between the

concentrations of NaOH and Na2S2O5 and also by the physical treatment. The

hydraulic press gives much better responses compared to the screw press. But in

the selected range of additives concentrations, the screw press gives a higher starch

yield (30% - 52%).

Fagbohun etal. (2013) isolated the starch using 1 % w/v sodium

metabisulphite solution. The starch obtained was found to be a pure white,

crystalline, non- hygroscopic powder with a yield of about 16.31%. The starch

percentage solubility at 95OC was 21.66 % with a swelling power of 18.07 and

gelatinization temperature of 68OC. It has a browning temperature of 268.6 -

270.8OC, charring temperature of 284.5 - 295.7OC, water absorption capacity of

11

71.13 %, pH of 6.2, foam and emulsion capacities of 4 % and 7.5 % respectively.

Phytochemical screening of the starch revealed the presence of carbohydrates,

flavonoids, saponins and glycosides while the proximate analysis (in %) was found

to be: fat – 14.3, ash – 0.143, crude fibre – BDL, protein – 6.125, moisture – 12.76,

and carbohydrates – 66.58. The paste clarity was determined at 580 nm as a

function of the starch concentration. The amylose content was also determined

using a colorimetric iodine affinity procedure. Generally, the values obtained from

the physicochemical characterization of Moringa Oleifera Lam starch show that it

has high potential for industrial application especially in the food, textile and

pharmaceutical industries.

Lerdluksamee etal. (2013) studied thatthe flour from the tubers of Scripus

grossusextracted using two different processes namely peeled and unpeeled

processes. Proximate analysis revealed that the flours from both processes contain

considerably high total starch, more than 80%, which indicate their potential use as

starchy foods. The amylose content of the flours and starches ranged from 29 to

32%. Starch granules of S. grossus were oval in shape with smooth surface and

small diameters ranging from 6 to 15 μm. All samples exhibited high swelling

pasting behaviors with pasting temperatures ranging from 78 to 79 °C, indicating

the strong bonding forces within the granule interiors. Differential scanning

calorimetry (DSC) results suggested that the samples gelatinized at temperatures

ranging from 71 to 81 °C. In vitro starch digestion assay found that all samples

provided the estimated glycaemic index (GI) values of approximately 55 or less.

Afolayan etal. (2014) evaluated the Ginger (Zingiber officinale) roots were

crushed and the starch extracted in order to determine its starch composition and

use in biomaterials development as hybrid composites. The physicochemical

properties of the isolated starch were then determined and compared with standard

industrial maize starch. The starch was isolated using 1% w/v sodium

metabisulphite solution and the obtained starch was found to be a white,

crystalline, non-hygroscopic powder with yield of about 18%.

Adama etal. (2014) extracted the starch and compared with standard

industrial maize starch. The starch was isolated using 1% w/v sodium

12

metabisulphite solution and the obtained starch was found to be a brilliant white,

crystalline, non- hygroscopic powder with yield of about 21%. The starch

percentage solubility at 90°C was 2.36 with a swelling power of 13.7 and

gelatinization temperature of 66°C. It had a browning temperature of 257.0 –

268.2°C, charring temperature of 281.4 – 291.6°C, water absorption capacity of

71%, pH of 5.6, foam and emulsion capacities of 2.8% and 8.17% respectively.

The proximate analysis (%) was found to be: fat – 2.3, ash – 0.24, protein – 0.18,

moisture – 8.67 and carbohydrates – 88.61. The XRD analysis confirmed the starch

to be of high purity and quality with a score of 83% on the ICDD database.

Applicability in composite materials studies showed a high level of compatibility

as binder/filler materials within the matrix and fiber materials employed.

Generally, the values obtained from the characterization of tigernutstarch showed

that it has high potential for industrial applications especially but not limited to use

as biomaterials in composites, food, textile and pharmaceutical industries.

Daiuto etal. (2014) studied the starch extraction from roots and tubers

grating with water and sieves toseparate the starch slurry from residual mass. The

starch is recovered by decantation or centrifugation. The yam starch extraction is

difficult due to high viscosity of the slurry caused by non-starch polysaccharides

(NSP). The establishment of an efficient extraction process may turn yam into a

competitive raw material. In this paper Dioscorea alata starch extracted by four

methods wascharacterizedin order to establish the impact of treatments. When the

tubers were digested with an aqueous oxalic acid/ammonium oxalate (OA/AO) 1/1

solution, it waseasier to separatethe starch slurry from residual mass, because

viscosity was reduced. For all the others methods tested, the viscosity remained

almost the same. The nitrogen present in yam tubers was removed during the

different extractionsto a different extent. The largest nitrogen reduction was

observed with OA/AO followed by the control (water). The spectrum of starch

granules sizes obtained also varied according to the treatment. Results proved that

NSP carries small starch granules over to thewastewater. The smaller starch

granules diameter varied from 1.9 mm (OA/AO extraction) to 13.5 mm (water and

pectinase extractions). The larger diameter variedfrom 41.0 mm (NaOH treatment)

to 67.7 mm (OA/AO). All starches extracted showed aRVA behavior in agreement

13

with literature for yam starch, but with small differences due to the influence of

methods. OA/AO extraction showed the best recovery (18 g of starch/100 g

tuberyam) and granular variation but it interfered withthe rheological behavior of

starch

2.2 Starch Extraction with Mechanised Method using Chemical

Additives 2.2.1 Traditional processing methods

Sharma (2012) studied the traditional knowledge of rural women on

processing of shotti (Curcuma angustifolia; Family-Zingiberaceae)- a rhizome

based ethnic weaning food, its collection patterns and temporal availability in the

Uttar Dinajpur district of West Bengal, India.

Tiwari and Patel (2013) studied traditional processing method of tikhur

starch extraction and compared with partially mechanized method. No significant

increase of starch recovery was obtained by partial mechanization. However, the

processing cost of tikhur was reported to be reduced significantly in case of

partially mechanized method.

2.2.2 Mechanical processing methods

Bruinsmaet al. (2001) designed two-stage separation cassava starch

extraction machine. This is used to remove the liberated starch from the fibrous

pulp (Massa). These employ two centrifugal separators, which have replaced the

traditional rotating brush – and – screen washers. The centrifugal separator consists

of a rotating conical screen, housed inside a shaped mild – steel casing, tapering

from front to back the conical screen is a metal frame covered with a nylon mesh.

The narrow end of the cone is closed with a fixed metal plate connected to the

drive shaft. Slurry is pumped into the center of the separator (toward the fixed

plate) and forced through the screen to an outlet at the bottom of the casing into a

sump tank. Water is spraying into the slurry from jets positioned around the screen.

In the sump tank, the slurry receives extra water to facilitate pumping it over

aflatbed reciprocating screen to remove any remaining fiber (large plants employ

an additional centrifugal separator). The slurry then enters second separator for

further starch extraction. Liquor discharged from the second separator is returned

14

to the disintegrator and the suspension of pulp or “starch milk: is discharged to

storage tanks.

Sanjeev and Balagopalan (2005) developed a multi-purpose starch

extraction plant and tested for cassava, sweet potato and amorphophallus. The

overall size of the machine was 135×180×130 cm and had provisions to be

operated by an electric motor and kerosene fueled generator. Capacity of the

machine was 200, 135, and 120 kg h-1 with a rasping effect of 61.10, 58.98 and

40.32% for cassava, sweet potato and amorphophallus, respectively. The amount

of starch extracted using the mobile plant was 20.3, 15.9 and 5.3% resulting in the

recovery of starch as 84.2, 75.1 and 39.6% for cassava, sweet potato and

amorphophallus, respectively, compared to the maximum extractable starch

measured by chemical method. Pasting characteristics a measure of the quality of

the starch were comparable to that of starch obtained by the manual method.

Ndaliman (2006) designed a Cassava grating machine which has two

modes of operation. It can be powered either electrically or manually. It takes care

of power failure problems, and can be used in rural settlements where electricity

supply is not in existence. Cassava is fed with the Machine through the hopper

made of metal sheet to the granting drum, which rotates at a constant speed. This

process grates the cassava into cassava pulp. The chute constructed of metal sheet

accepts the pulp and send it out because of its inclination which operated manually,

the efficiency of the machine was found to be 92.4%, which the efficiency of the

electrically powered machine was found to be 91.9%.

Olukunleet al. (2006) reported thatthemethods of production/processing of

cassava. One of the major challenges of cassava processing is peeling.The result

of the appraisal was used as the basis for the design of yet an improved version of

the self fed cassava peeling machine. The machine consists of a 7Hp Honda

engine, two lines of abrasive brush, two lines of auger arranged in parallel,

transmission system, frame and tuber monitor. Further improvement was done on

the existing models of the self-fed cassava-peeling machine. Major area of

improvement include, increase in the length of the peeling brush from 30 cm to 60

cm and automatic adjuster for a range of cassava tuber sizes. A double action self-

fed cassava peeling machine was developed and tested under various crop,

15

machine and operational conditions. The effect of brush type, speed and

orientation on efficiency of the peeling process was determined. Tubers were

presented as cuttings of 20 to 25 cm long and at three different ranges of diameters

as < 8 cm, 8–10 cm and > 10 cm. Results show that auger speed of 250 to 1000

rpm resulted in peeling efficiencies of between 82 to 92% at various peripheral

speeds of the peeling brush. Adoption of this peeler is expected to (i) promote

timely processing of fresh tubers (ii) reduce labour input and (iii) increase

production and hence the income of local processors.

Olukunle and Olukunle (2007) designed a cassava starch extractor, which is

a modification of a fruit juice extractor. The machine consists of the

milling/extraction mechanism, the transmission system, the upper half of the

extraction chamber (cage), the perforated lower half of the extraction chamber

(basket), the hopper, water pump and water delivery system, fiber outlet and the

starch collector. The machine mills the peeled cassava tubers and conveys the

mash into a stream of water flowing with high pressure; starch is separated through

the perforated concave into the starch sedimentation tank.

Olukunleand Olukunle (2007) reported that in many developing countries,

starch production has been dominated mainly by cottage industries. However,

starch extraction by cottage industries is largely done using manual methods. There

is a need to develop equipment for small to medium scale starch industries in

developing countries. In this study, equipment for starch extraction in one pass of

fresh cassava tubers is proposed. The machine consists of a specialised serrated

auger, tuber inlet, water delivery system, perforated cage, and an arrangement of

sieves, starch delivery outlet, fiber delivery outlet and the power source. The

machine is conceived as a low cost equipment to enhance productivity at the small

to medium scale levels in developing countries. The major advantages of small to

medium scale starch industries is the closeness to the source of raw materials

which is cost saving particularly for cassava with about 60 to 70% moisture

content. The highest stakeholders in starch processing are also in this category. It is

believed that the equipment would enhance sustainable starch production, reduce

human drudgery and promote timeliness of the production process.

16

Ahemen and Raji (2008) reported that, Tacca involucrata grows wildly in

the tropical regions and every part of the plant is of economic importance to man.

Its starch, currently extracted manually, from its subterranean tubers is the most

widely used for food and medicine. A motorized rasping machine was designed

and fabricated with a view to evaluate the grating and rasping efficiencies

necessary in starch production in Tacca involucrata tubers Results obtained from

preliminary investigations on some engineering properties of the tuber were used

in the design of the motorized rasping grating machine. The machine was tested

and evaluated with freshly harvested tubers at a moisture content of 73.9% w.b.

using clearances of 1.2, 1.7 and 2.2 mm at three speeds of 1100, 1200 and 1300

rpm. The highest grating capacity of 580 kg/h and rasping efficiency of 99.2%

were obtained at the combined clearance and speed of 1.2 mm and 1300 rpm

respectively. In view of the high grating capacity and the rasping efficiency

achieved, motorized rasping was therefore recommended.

Adegun et al. (2011) developed the design and fabrication of a cassava

processing units for producing to improve Gari as it is stone-free from cassava root

for any market oriented production. The procedure included the design,

construction and testing to estimate the products of cassava processing. The plant

was made up the washing, grating, dewatering, sieving and frying units. Samples

of 20 kg, 25 kg and 30 kg of peeled cassava roots were fed into the washing unit

and afterwards grating, dewatering, sieving and frying that resulted to obtain 11.5

kg, 14.4 kg and 17.3 kg of stone-free Gari as final products, respectively. The

grater and sieve efficiencies were estimated as 95 % and 93 %, respectively.

Sanjeev etal. (2012) carried out to extract starch from cassava at different

rasper speeds (1000, 1200 and 1400 rpm) and water inflow rates (7, 15 and 23 l

min-1). The particle size analysis of the crushed mash obtained from the slurry

showed that the volume surface mean diameter was found to be the highest

followed by mass mean diameter and volume mean diameter. As the speed of

rotation increased, the average particle size decreased, whereas with increase in

water flow rate, the particle size increased. Maximum fineness modulus of the

crushed mash was 4.82. The capacity of the machine was found to be about 900-

17

1000 kg h-1. The amount of starch extracted was 18.98% giving rise to a starch

recovery of 83.39%.

Tiwari and Patel (2013) reported that the traditional way of tikhur powder

extraction or processing leads to a very high loss of powder along with huge time

and labour requirement. In the developed partial mechanical method of processing,

all the process is similar to that of traditional method except the size reduction of

rhizomes and drying. By this method 300 to 400 kg of rhizomes could be handled

in a day and it also saves Rs. 30 per kg.

Paikra et al. (2014) studies that the major function of the machine is to

grate or crush the rhizomes into finer paste like mash by disintegrating the rhizome

cells. While in operation requires addition of water to dissolve the starch granules.

The operation is designated as the wet rasping of rhizomes. The average capacity

of machine was 31.01 kg h-1

, 55.99 kg h-1

and 64.98 kg h-1

at rasper speeds 1000

rpm, 1300 rpm and 2000 rpm respectively, resulting in the average recovery of

starch as 7.53, 7.75 and 8.28% for rhizome sizes below 5cm, 5-10cm and above 10

cm, respectively. Starch recovery by starch extraction machine was less compared

to traditional practices except the capacity of rasping and energy consumption.

Olutayo et al. (2015) reported that the Cassava starch extraction machine

that is easy to assemble, operate and maintain was developed and tested. The major

components of the machine are hopper, mixing unit, extraction chamber which

houses the screw conveyor (auger) and sieve, discharge outlets and the power unit.

The machine was powered by 2 kW electric motor. The working principle of the

machine is by feeding cassava mash and water through the hopper, under gravity

they both fall freely into the mixing unit, the rotated stirrers mixed the mash and

water properly before it is discharged to the extraction chamber where the screw

conveyor move and rotates it over a sieve thereby causing the moist starch to

vibrate. The machine was tested with 5kg TMS 30572 cassava mash with different

water quantity (10 – 22) litres. It was observed that at 18litres of water and 120rpm

stirrers speed. The output capacity was 25.2kg/hr and the extraction efficiency was

80%. The machine is recommended for small and medium producers of cassava

starch.

18

2.3 Physico-chemical properties of tuber starch

Jane et al. (1992) studied that the Starch yields of the flours varied from 51

to 58%. Nitrogen contents varied from 0.33 to 1.35% and from 0.014 to 0.025% in

the flours and starches, respectively. Taro starches had irregular, polygonal shapes

and small granular sizes. Among the five varieties, Bun-long starch had the

smallest average diameter (2.6 Mm), whereas Dasheen starch had the largest (3.76

tim). Amylose contents in these five starch varieties varied from 18 to 22% as

determined by iodine affinity and from 19 to 24% as determined by gel permeation

chromatography. Molecular sizes of the taro amyloses at the peak of gel

permeation chromatography ranged from degree of polymerization (DP) 150 to

550. Branch chain lengths of the taro amylopectin varied from DP 16.8 to 18.4 and

from DP 37.2 to 40.5 for short and long branches, respectively. All five starch

varieties gave an A-type X-ray diffraction pattern. The taro starches contained

0.23-0.52% lipid and 0.017-0.025% phosphorus. 31 P-nuclear magnetic resonance

spectra revealed that the phosphorus in the starches was in the form of phosphate

monoester derivatives. The onset gelatinization temperatures of the taro flours

varied from 72 to 790C, whereas those of the taro starches ranged from 69 to 740C.

Retrogradations of the starches and the flours, as measured by their enthalpy

changes, appeared to be more severe than that of corn starch. Taro starch pastes

had significantly higher viscosities than their flour counterparts. Among the

varieties, Hawaii Red and Hawaii White starches had the highest peak viscosities,

whereas Bun-long starch had the lowest. Both starch and flour pastes set to weak

gels.

Vimala (2002) evaluated six species of Curcuma for biochemical analysis

and found the maximum dry weight and starch in Cumcuma malabarica (31.4 &

21.4 %) followed by Curcuma brog (30.4 & 18.0 %). The rheological properties of

curcuma starches indicated maximum solubility was recorded in Curcuma brog

(21.5 %) and lower swelling volume and swelling power was recorded in

Cumcuma brog and Cucuma malabarica.

Alam and Hasnain (2008)reported that Several physical and chemical

treatments were employed to modify Taro(Colocasia esculenta) starch. The eff

ects of pH and heating temperature on theirswelling powers and solubilities were

19

studied. At 95 oC, heat-moisture treated,oxidized and acetylated starches were

more soluble, while cross-linked starchwas less soluble as compared to raw starch.

Heat-moisture treated and chemicallymodified starches had lower swelling power

(at 95 oC) than that of isolatedstarch. Swelling power and solubility were found to

be a function of pH and itwas observed that all these modifi ed starches had greater

swelling capacity andsolubility at pH 2.0 and 10.0.

Aprianita et al. (2009) studied the physico-chemical properties of flours

and starches extracted from the tubers, taro, yam, and sweet potato commercially

available in Australia were investigated. Results pointed out that each of the

different tubers might be utilized for specific applications in food processing. In

contrast to the sweet potato and yam flours and starches, with larger particle size

distributions from 28.3 and 251 μm, the taro flour with a mean particle distribution

size from 1.067-64.19 μm is better suited in applications where improved binding

and reduced breakability is required. Paste clarity of the sweet potato was above

30% light transmittance whereas the other two tubers (yam and taro) had less than

10% light transmittance in both cases. All flours and starches exhibited variable

pasting behavior, with starches having a higher viscosity. Among flours, taro had

the highest peak and final viscosity. Yam flour and starch were more stable against

heat and mechanical treatment. The extracted mucilage from these tubers showed

apparent shear thinning behavior. Concentration dependant flow behavior of all

mucilage samples was successfully fitted by the Power Law (Ostwald), Hershel

Buckley and Casson models.

Nuwamanya et al. (2011) studied the some properties of starches from

cassava, potato and sweet potato were compared with cereal starches from maize,

wheat, millet and sorghum. The aim was to determine the properties of tuber and

root crop starches and compare them with cereal starches in addition to unravelling

the potential of commonly grown sorghum and millet climate resilient crops as

cheap and sustainable sources of starch. Significant variations were observed for

amylose content and solution properties of starches, where blue values for amylose

ranged from 0.355 in potato to 0.476 in cassava, but were averagely low in cereal

starches. Amylose leaching increased with temperature with the highest value

(0.432) in cassava at 80°C compared with cereal starches (average 0.361). Starch

20

amylosis increased with time of hydrolysis and was highest (>16%) for millet and

sorghum and least for potato (<8.5% average). Average swelling power at 80°C

was high for cassava (8.58 g/g) and potato (8.44 g/g) compared with sweet potato

(6.88 g/g) and low among cereal starches (5.17 g/g). Similarly, starch solubility

was low in potato (0.77g/g) and sweet potato (0.577 g/g) compared with cassava

(1.23 g/g). The paste clarity was also high for cassava (48.32%) and potato

(42.16%) and least for sweet potato derived starches (23.22%) and all thecereal

starches (14.97%). These properties demonstrate the untapped potential of cassava

and tuberbased starches for use in food and non-food applications previously

dominated by cereal starches.

Babu and Parimalavalli (2012) tested the uniformity of isolated starches

from tubers with respect to functional and chemical properties. Three different

methods were used to isolate starch from Amorphophallus paeoniifolius (Elephant

Foot Yam) and Dioscorea trifida L (Cush-Cush Yam). Functional properties such

as Water Absorption Capacity, Oil Absorption Capacity, Swelling Capacity and

chemical properties such as Moisture Content and Dry Matter were analysed.

Starch yield from the Elephant Foot Yam and the Cush-Cush Yam by different

methods was ranged from 1.90 – 6.80 g% and 2.19- 2.70g% respectively. A

significant difference in Swelling Capacity (0.62-1.25g/g) and Water Absorption

Capacity (0.22- 0.64ml/g) was seen among the Elephant Foot Yam starches. In the

same way, significant difference in Swelling Capacity (0.45-0.83g/g) and Oil

Absorption Capacity (1.06-1.40ml/g) was noticed among the Cush-Cush Yam

starches. Elephant Foot Yam starches exhibited no significant difference in

Moisture content (9.99-12.13%) and Dry matter (88.46-89.99%). A similar trend

was observed among the Cush-Cush Yam starches in Moisture content (14.66-

17.50%) and Dry matter (82.33-86.12%). Hence the starches isolated from tubers

by different methods had varied functional and same chemical properties

Rajashekhara et al. (2013) studied the starch from Curcumaangustifolia

(CA) Roxb andMarantaarundinace(MA) Linn.has similar organoleptic characters.

The percentage of starch content is higher in the rhizome of CA when compared

with that of MA and the starch of MA is packed more densely than the starch in

21

CA. The chemical constituents of both the starch and rhizomes are partially similar

to each other. Hence, the therapeutic activities may be similar.

Aprianita etal. (2013) studied the flours and starches isolated from

traditional tubers and roots grown in Indonesia have physical and chemical

properties suitable for certain food applications. Compared to other flour samples,

cassava and canna flours contained the highest amount of total starch (TS) (77.4

and 77.1 %, respectively). Taro starch had the lowest amount of TS among other

starch samples with 75.4 %. In terms of protein content, arrowroot flour had the

highest amount (7.7 %), in contrast to cassava flour which had the lowest (1.5 %).

Compared to other flours, canna and konjac flour were the most slowly digested

which indicated by their high amount of resistant starch (RS). Canna starch had the

highest swelling power and viscosity than other starches and flours. The clearest

paste was observed from cassava flour and starch as opposed to konjac starch

which was the most opaque paste.

Afolayan et al. (2014) determined its starch composition and use in

biomaterials development as hybrid composites. The physicochemical properties of

the isolated starch were then determined and compared with standard industrial

maize starch. The starch percentage solubility at 90˚C was 1.87 with a swelling

power of 11.07 and gelatinization temperature of 78˚C. It had a browning

temperature of 243.5 – 248.2˚C, charring temperature of 278.6 – 285.2˚C, water

absorption capacity of 90%, pH of 6.54, foam and emulsion capacities of 2.5% and

5.7% respectively. Generally, the values obtained from the characterization of

ginger starch compared favourably with corn starch and showed that it has high

potential for industrial applications as biomaterials in composites, food, textile and

pharmaceutical industries.

Paikra, etal. (2017) conducted the tikhur starch samples extracted during

the study were analyzed for its physico-chemical quality. On an average at 12.60%

moisture content (wb) the powder contains 0.39% protein, 0.39% fat, 85.60%

carbohydrate and 1.02% ash. All the extracted starch samples have shown

thevalues of physico-chemical parameter are nearly similar at mechanical and

manual extraction method.

22

CHAPTER-III

MATERIALS AND METHODS

This chapter deals with the materials and methodologies used during

present investigation. The starch extracted from fresh rhizome through chemical

and mechanical method and analyzed physico-chemical properties of tikhur starch.

All the studies were done in the Department of Agricultural Processing and Food

Engineering, SVCAET & Research Station, FAE and R.H. Richharia Research

Laboratory, IGKV, Raipur (Chhattisgarh).

3.1 Raw Materials

In the present investigation tikhurrhizome (150 kg) were taken as a raw

material for extraction of starch which is collected from Mahasamund and

Dhamtari district of Chhattisgarh.

Fig 3.1: Tikhurplant and rhizomes

3.2 Chemical Methods for Starch Extraction from Tikhur

Rhizome The tikhur rhizome was thoroughly clean by using tap water. Cleaned tikhur

rhizome was cut in small pieces for soaking in control (water) and different

concentration of chemical additives. The chemical additivesused for the soaking of

tikhur rhizomes for starch extraction was as followed:

3.2.1 Laboratory grinding machine

A small laboratory grinder with bowl size 2 liter (Make: Usha, model :FP-

2663) were used to grind the cutted pices of tikhur.

23

3.2.2Tikhur starch extraction machine

The starch extraction machine procured from CFTRI, masoor is used to

extract the starch. The major components of the machine are hopper to feed the

tubers, crushingdisc or cylinder with nail punched protrusions rotating inside a

crushing chamber to crush thetubers, sieving tray to remove the fibrous and other

cellulosic materials, plastic tanks tocollect and settle the sieved starch suspension,

tuber storage chamber, handle and wheels foreasy transportation from place to

place and a frame to support these components. A sieveplate with 7 mm holes is

provided at the outlet of the crushing chamber to prevent the tuberpieces to pass

along with the crushed mash to the sieving tray. Overall dimension of themachine

is 135 cm (width) x 180 cm (length). The height of 130 cm is provided so

thattubers can be fed by a person standing on the ground. Addition of water during

theprocessing can be controlled through a water pipe with holes fixed inside the

hopper along itslength and during sieving by a shower attachment connected to the

water line. It is operatedby a single phase electric motor of 1 hp and 1425 rpm.

3.2.3Starch extraction by using laboratory grinder

In this method the small pieces of tikhur rhizome were soaked withcontrol,

0.1 % concentration of sodium bisulphate, 0.01, 0.02, 0.04 & 0.06 mole

concentration of ammonia, 0.5, 1, 1.5, 2, 2.5 & 3% concentration of sodium

metabisulphaite and 0.5, 1, 1.5 & 2 mole concentration of sodium chloride solution

at room temperature for overnight (12 h). Thereafter, the soaked rhizomes were

removed and wet milled into a slurry using a laboratory grinder and dispersed into

different concentration i.e. 1, 2, 4 & 6 % of ammonium oxalate, 0.01, 0.02, 0.04 &

0.06 mole concentration of ammonia, 0.5, 1, 1.5, 2, 2.5 & 3% concentration of

sodium metabisulphaite and 0.5, 1, 1.5 & 2 mole concentration of sodium chloride

solution. The dispersed tikhurpaste was filtrated through muslin cloth and kept for

sedimentation of starch for overnight (12 h). The supernatant layer was decanted

from the sediment layer and the starch sediment was collected. The resulting

starch was dried in the sun and further dried at 60 0C in hot air oven, weighed and

stored for analysis.

24

3.2.4 Starch extraction by using tikhurstarch extraction machine

The small pieces of tikhur rhizome were soaking for overnight in best

solution for maximum starch extraction find from laboratory grinding method. The

soaked rhizome were grind throughtikhur starch extraction machine.

The tikhur paste was dispersed in solution for starch extraction. The

dispersed tikhur paste was filtrated through wire mesh and kept for sedimentation

of starch for overnight (12 h) in an earthen pot (Matka). This starch suspension

was dried in hot air oven for 2 h. After drying dry starch was packed and stored.

(a) Clean tikhur rhizome (b) Cut rhizome soaking in solution

(c) Tikhur paste (d) Paste was dispersed in selected

solution

25

(e) Dispersed paste was filtration (f) Sedimentation of tikhur starch

Fig.3.2 (a-f): Step by step procedure for starch extraction using laboratory grinding

method

26

Fig.3.3: Process flow chat for starch extraction using laboratory grinder

Tikhur rhizome

Washed & cuts to small pieces

Overnight soaking in

different solution

1. Control

2. Sodium bisulphite (0.1 %)

3. Ammonia (0.01, 0.02, 0.04 & 0.06 M)

4. Sodium metabisulphite (0.5-3 %)

5. Sodium chloride (0.5 -2 M)

Soaked rhizome was crush

by grinder/ machine

Paste dispersed in

selected solution

Filtered by muslin cloth

and kept for sedimentation

Supernatant was removed and

starch was washed 4 times

Hot air drying at 60°C

Starch powder

Packaging & Storage

1. Control

2. Ammonium oxalate (1, 2, 4 & 6 %)

3. Ammonia (0.01, 0.02, 0.04 & 0.06 M)

4. Sodium metabisulphite (0.5-3 %)

5. Sodium chloride (0.5 -2 M)

27

(a) Cleaning of tikhur rhizome (b) Soaking in solution

(c) Grinding by tikhur starch extraction

machine

(d) Dispersed in solution

(e) Filtration by mesh (f) Retained after filtration

28

(g) Sedimentation of starch (h) Poring

(i) Starch after drying (j) Final starch

Fig.3.4 (a-i): Step by step procedure for starch extraction using starch extraction

machine

29

Fig.3.5: Process flow chat for starch extraction using tikhurstarch extraction

machine

Tikhur rhizome

Washed & cuts to small pieces

Overnight soaking in

solution

Soaked rhizome was

homogenized by Tikhur Rasper

Paste dispersed in

selected solution

Filtered by muslin cloth and

kept for sedimentation

Supernatant was removed and

starch was washed 4 times

Hot air drying at 60°C

Starch powder

Packaging & Storage

Control,

Best solution(0.5% sodium

metabisulphite) obtained

Laboratory grinding method

30

3.3 Starch Recovery

Starch recovery of Tikhur was estimated after extraction of extractable

starch from rhizomes by chemical methods (Laboratory grinder and starch

extraction machine). Extracted starch was dried and weighed before estimation of

recovery. Starch recovery was calculated on the basis of following formula:

Starchrecovery(%) = Ws

Wr× 100 … (3.1)

Where;

Ws = Weight of extracted starch and

Wr = Weight of rhizomes taken

3.4 Physico-Chemical Property of Tikhur Starch

The physico-chemical properties of tikhur starch such as moisture content,

bulk and true density, water solubility index, swelling power, ash, fat, fiber,

protein, carbohydrate, pH and titrable acidity were determined by using standard

methods.

3.4.1 Moisture content

The moisture content was determined by using moisture analyzer.About

five gram (5 g) of sample was kept in the moisture analyzer at 180°C.The method

was continued till the entire moisture was evaporated.

Fig.3.6: Determination of moisture content (Moisture analyzer)

31

3.4.2 Bulk density

Bulk density was determined by filling a measuring cylinder of 100 ml with

Tikhur powder by pouring it form a certain height, striking off the top level and

weighing the contents on a balance. The ratio of weight of the sample and volume

occupied by it is expresses as the bulk density. Bulk density of the powder was

expressed in g/ ml was determined as follows:

Db =M

V0… .3.2

Where,

Db = Bulk density, g/ml

M = Mass of powder, g and

V0 = Bulk volume of powder, ml

3.4.3True density

True density was determined by adding 5 g of starch powder in 25 ml

toluene in 100 ml measuring cylinder. The final volume was noted and true volume

ofstarch powdersample was determined from the difference. The true density of the

sample was expressed as the ratio of weight of sample and the true volume.

True density (g

ml) =

Weight of sample(g)

True volume(ml) … 3.3

3.4.4 Water solubility index (WSI)

The method described by Afolayan et al (2012) was also used to determine

the solubility index. Starch sample (0.5 g) was added to 10 ml distilled water in a

test tube. This was subjected to heating in a water bath with a starting temperature

of 50°C for 30 min. It was then centrifuged at 1500 rpm for 30 min. 5 ml of the

supernatant was decanted and dried to constant weight. This was carried out over a

temperature range of 50 0

C – 1000C.The solubility was determined as following

formula:

Water solubility index (%)

=weight of dissolved starch from heated solution

Weight of starch sample× 100 … 3.4

32

3.4.5Swelling power

The method described by Afolayan et al (2012) was used to determine the

solubility index. The starch sample (0.1 g) was weighed into a test tube and 10 ml

of distilled water was added. The mixture was heated in a water bath at a

temperature of 50 0

C for 30 min with continuous shaking. In the end, the test tube

was centrifuged at 1500 rpm for 20 min in order to facilitate the removal of the

supernatant which was carefully decanted and weight of the starch paste taken.

This was carried out over a temperature range of 50oC – 100

oC.The swelling power

was calculated as follows:

Swelling power =Weight of starch paste

Weight of dry starch sample× 100 … 3.5

3.4.6 Ash content

Ash content was determined according to AOAC (1976) procedure. 2g of

sample was taken in a silica crucible and weighed. It was made to ash in a muffle

furnace at 600°C for 3 to 4 hours. The crucible was cooled in the desiccators and

weighed, and the value for ash content was calculated by using the following

expression:

𝐴𝑠ℎ𝑐𝑜𝑛𝑡𝑒𝑛𝑡, %

= Weightofash + crusible − Weightofcrusible

Initialweightofsample× 100 … 3.6

3.4.7 Fat content

The total fat content was calculated by the Soxhlet method as described in

the A.O.A.C. (1995) method no. 920.39C. In this technique 2 g of sample was

taken into the thimble. With the help of anhydrous ether (boiling point 60 – 80˚C)

and “Socs Plus” (extraction equipment) fat was extracted. The amount of fat was

calculated by the following formula:

Fatcontent, % = B − A

W× 100 … 3.7

Where;

A = Initial weight of beaker, g

B = Final weight of beaker, g

W = Weight of sample

33

3.4.8 Dietary fiber

The total dietary fiber, a measure of the sum of insoluble and soluble

dietary fiber, based on digestion of food samples (1g) wich was taken into the

crucibles was analysed using fibre plus system (Pelican make) with standard

method.

Fiber, %

= Weightofcrusibleplusfiber − Weightofemptycrusible

Initialweightofsample× 100 … 3.8

Fig.3.7: Determination of

ash content

Fig.3.8: Determination of dietary fiber

3.4.9 Protein

Protein of the Tikhur powder was determined by Kjeldahl method (Jackson,

1958) by digesting 0.3 g of powder sample in 10 ml conc. H2SO4 and catalyst

mixture of potassium sulphate and copper sulphate in 5:1 ratio followed by

distillation and titration. The obtained value of nitrogen was multiplied with the

factor 6.25 to get powder protein per cent. The amount of protein was calculated

by following formula:

Nitrogen = 14.01 × 0.1 N × (TV − BV) × 100

W × 1000… 3.9

Protein % = % Nitrogen × 6.25 (for Food samples)

Where;

14.01 = Ammonia’s molecular weight

0.1 N = Titration solution’s normality

34

TV = Titer value

BV = Blank value and

W = Sample weight

3.4.10Total carbohydrate

The total carbohydrates were calculated by the “By – difference” method as

described in the A.O.A.C. (1995). After determining the percentage of moisture,

protein, fat and total ash content in the developed sample it was calculated as

follows:

Total carbohydrate, % = {100 – (A+B+C+D)} % …3.10

Where,

A = Moisture content, %

B = Protein, %

C = Fat, % and

D = Total ash, %

Fig.3.9: Digestion of starch sample (Kjeldahl method)

35

Fig.3.10: Distillation unit Fig. 3.11: Determination of fat content

(Socsplus)

3.4.11 Determination of pH

One gram (1g) of the individual starch was added to 100 ml of distilled

water and the pH was determined in an electronic pH meter.

Fig.3.12: Determination of pH

36

3.4.12 Titrable acidity

The titrable acidity of tikhur powder was determined as per the procedure

of Ranganna (1986). The powder (10 g) was diluted with 200 ml of lukewarm

distilled water and titrated against 0.1 N sodium hydroxide using phenolphthalein

as an indicator. Following formula used to determined titrable acidity:

Percentage titrable acidity = T × N × V × E × 100

V × W × 1000… 3.11

Where;

T = Titrable value, (ml)

N = Normality of alkali

E = Equivalent weight of reagent, (g)

V = Volume made up (ml)

v = Volume of sample, (ml) and

W = Weight of sample taken (g)

3.5 Statistical analysis

All experiment were replicated and standard deviation have been reported.

CRD analysis test was carried out to ascertain the variation between methods for

the respective attributes monitored.

CHAPTER – IV

RESULTS AND DISCUSSION

In this chapter the results and discussion are presented which were obtained

during the experimental work. The chapter deals with the study related to the

maximum starch extraction through laboratory grinder and tikhur starch extraction

machine with chemical additives. This chapter also explains physico-chemical

properties of obtained tikhur starch. The results have been presented and

interpreted under suitable headings and sub-headings.

4.1 Starch Extraction from Tikhur Rhizome by Chemical Method

Ammonia solution, Ammonium oxalate, sodium metabisulphite and

sodium chloride and control were used to extract starch from tikhur rhizome by

laboratory grinding method. The yield of tikhur starch in different concentration of

ammonia solution, ammonium oxalate, sodium metabisulphite and sodium chloride

as shown in Table (4.1) after removal of the impurity. The starch obtained was a

white, crystalline, non-hygroscopic power with no smell. The maximum starch

recovered from tikhur rhizome was 8.67% in 0.5% concentration of sodium

metabisulphite solvent and 5.40% for control, whereas minimum starch recovered

was 2.98% in 0.04 M ammonia solution.

4.2 Optimization of TikhurStarch Extraction Method

By using solution of 0.5% concentration of sodium metabisulphite

maximum starch is recovered (Table 4.1). Therefore, the above method was carried

out for starch extraction by laboratory grinder and tikhur starch extraction

machine. Starch recovered by both method the physico-chemical properties were

determined. It was also observed that the increased concentration of chemical

additives decreases the starch recovery from tikhur.

From the experiment, it was found that the starch extracted from the tikhur

by using laboratory grinder with control and chemical treatment was

5.40and8.67%, respectively whereas starch extracted from the tikhur rhizome by

tikhur starch extraction machine was 6.45 and7.1%, respectively.

38

Table 4.1: Extraction of starch by using different concentration of solution

Name of solution Concentration Starch recovery (%)

Control 00 5.40

Ammonia solution

(Mole)

0.01 3.23

0.02 3.57

0.04 2.98

0.06 3.41

Ammonium oxalate

(%)

1 5.4

2 5.03

4 3.34

6 3.16

Sodium

metabisulphite (%)

0.5 8.67

1 7.42

1.5 7.75

2 5.05

2.5 5.25

3 4.03

Sodium chloride

(Mole)

0.5 4.45

1 4.47

1.5 4.60

2 5.03

4.3 Physico-Chemical Properties of Starch Extracted by Both Methods

Tikhur starch powder obtained after drying was taken for determination of

proximate composition. Table 4.2 exhibits the result of proximate analysis. Tiwari

(2011) reported that the proximate composition of tikhur powder at 12% moisture

content was 1.6% protein, 0.9% fat, 84% carbohydrate and 1.2% ash. However, it

is possible to have different results based on the location environmental condition

soil fertility etc. This needs to be verified. Since there is no reported variety of this

crop, the effect of genetic variability could not be assessed.

Table 4.2: Physico-chemical properties of tikhur starch extracted by both methods

Chemical properties Laboratory grinder

Tikhurstarch extraction

machine

Control

chemical

treatment Control

chemical

treatment

Moisture content, (%) 12.95 13.33 12.70 12.76

Bulk density, (g/ml) 0.79 0.72 0.805 0.69

True density, (g/ml) 1.642 1.63 1.63 2.69

Ash content, (%) 0.87 1.015 0.96 1.075

Fat content, (%) 0.44 0.61 0.42 0.51

39

Crude fiber content,

(%)

0.64 0.65 0.79 0.78

Protein content, (%) 0.342 0.908 0.489 0.835

Total carbohydrate, (%) 85.399 85.399 85.432 84.818

pH value 7.3 7.3 7.4 7.37

Titrable acidity, (%) 0.165 0.180 0.161 0.183

Fig. 4.1: Physico-chemical properties of tikhur starch

4.3.1 Moisture content

The moisture content was determined using moisture analyzer. The initial

moisture content of tikhur starch extracted by laboratory grinder with control and

chemical treatment was found12.95 % and 13.33 % respectively, whereas tikhur

extracted by tikhur starch extraction machinewith control and chemical treatment,

it was found12.70 % and 12.76 %, respectively (Table 4.2).

Good quality starch should have moisture content of in the range of 10-

13.5% to ensure better shelf life Ellis et al., (2003) and Onwueme (1982).

4.3.2 Bulk density and True density

Fig.4.2 shows a significant difference in bulk and true density of tikhur

starch extracted by laboratory grinder and tikhur starch extraction machine with

control and chemical treatment (Table 4.3 to 4.6). The bulk density of tikhur starch

extracted by laboratory grinder with control and chemical treatment was found0.79

and 0.72 g/ml respectively, in case of true density, it was found to be 1.64 and 1.63

g/ml respectively, whereastikhur starchextracted from the tikhur starch extraction

0

0.2

0.4

0.6

0.8

1

1.2

Fat % Protein % Ash % Crude fibre

%

Per

ceta

ge

Properties

laboratory grinder

control

laboratory grinder

with chemical

additivesstarch extraction

machine control

starch extraction

machine with

chemica additives

40

machine with control and chemical treatment the bulk densitywas found0.805 and

0.69 g/ml, respectively where true density, it was found to be 1.634 and 2.69 g/ml

respectively. ANOVA for bulk and true density of tikhur starch are shown in Table

4.3to 4.6.From ANOVA table the result of bulk density of tikhur starch extracted

by laboratory grinder and tikhur starch extraction machine was showed significant

difference at 1% level of 0.076 and 0.067 respectively and true density of tikhur

starch extracted from laboratory grinder and tikhur starch extraction machine was

showed non significant difference .

Fig. 4.2: Density and titratable acidity of tikhur starch

Table 4.3: ANOVA table for bulk density of tikhur starch extracted from

laboratory grinder

Source of Variation DF SS MS F-Cal Significant

Treatment 1 0.009 0.009 8.264 0.04525

Error 4 0.004 0.001

Total 5 0.013

Mean S.E.

1 0.797 0.017

2 0.72 0.021

C.D. 0.076

SE(m) 0.019

SE(d) 0.027

C.V. 4.307

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

1.8

Titrable acidity,

%

Bulk density,

g/ml

True density,

g/ml

Dim

ensi

on

Properties

laboratory grinder

control

laboratory grinder

with chemical

additivesstarch extraction

machine control

starch extraction

machine with

chemical additives

41

Table 4.4: ANOVA table for bulk density of tikhur starch extracted byTikhurstarch

extraction machine


Treatment 1 0.02 0.02 25 0.00749

Error 4 0.003 0.001

Total 5 0.024

Mean S.E.

1 0.807 0.02

2 0.69 0.012

C.D. 0.067

SE(m) 0.016

SE(d) 0.023

C.V. 3.819

Table 4.5: ANOVA table for true density of tikhur starch extracted by laboratory

grinder


Treatment 1 0 0 0 0.98444

Error 4 0.619 0.155

Total 5 0.62

Mean S.E.

1 1.64 0.161

2 1.633 0.278

C.D. N/A

SE(m) 0.227

SE(d) 0.321

C.V. 24.045

42

Table 4.6: ANOVA table for true density of tikhur starch extracted from



Treatment 1 0.014 0.014 0.066 0.81056

Error 4 0.855 0.214

Total 5 0.869

Mean S.E.

1 1.633 0.374

2 1.73 0.051

C.D. N/A

SE(m) 0.267

SE(d) 0.378

C.V. 27.497

4.3.3 Titratable acidity

The titratable acidityof tikhur starch extracted from laboratory grinder with

control and chemical treatment was found 0.165 and 0.180% respectively, whereas

tikhur extracted from the tikhur starch extraction machine with control and

chemical treatment, it was found 0.161 and 0.183% respectively.

The titratable acidity was also analyzed statistically and ANOVA table is

presented in Table 4.7 and 4.8. From based on that was observed that the titratable

acidity of tikhur starch extracted from laboratory grinder is non significant at 1%

level and tikhur starch extracted from tikhur starch extraction machine is signicant

at 1% level of 0.022.

Table 4.7: ANOVA table for titratable acidity of tikhur starch extracted from

laboratory grinder


Treatment 1 0 0 2.373 0.19833

Error 4 0.001 0

Total 5 0.001

Mean S.E.

1 0.164 0.01

2 0.18 0.004

C.D. N/A

SE(m) 0.007

SE(d) 0.011

C.V. 7.543

43

Table 4.8: ANOVA table for titratable acidity of tikhur starch extracted from

Tikhurstarch extraction machine


Treatment 1 0.001 0.001 9.138 0.03905

Error 4 0 0

Total 5 0.001

Mean S.E.

1 0.161 0.007

2 0.184 0.004

C.D. 0.022

SE(m) 0.005

SE(d) 0.008

C.V. 5.412

4.3.4 Ash content

The ash content of tikhur starch extracted from laboratory grinder with



chemical treatment, it was found 0.96 and 1.075 %, respectively.Ash content

shows the presence of inorganic component in the starch. These can originate from

the rhizome, but also from the chemical added during processing (Witono et al.,

2013). Ash level may also be regarded as a measure of the quality or grade of the

flour and often a useful criterion in identifying the authenticity of food (Aurand et

al., 1987) and it also measures the mineral status of a sample. A significant

difference at 1% level of 0.095 was observed in the ash content of the tikhur starch

extracted from laboratory grinder and the tikhur starch extracted from tikhur

starch extraction machine was non significantas shown in table 4.9 and 4.10.

Table 4.9: ANOVA table for Ash content of tikhur starch extracted from laboratory

grinder


Treatment 1 0.032 0.032 19.093 0.01197

Error 4 0.007 0.002

Total 5 0.038

Mean S.E.

1 0.87 0.028

2 1.015 0.017

C.D. 0.095

44

SE(m) 0.023

SE(d) 0.033

C.V. 4.314

Table 4.10: ANOVA table for Ash content of tikhur starch extracted from



Treatment 1 0.021 0.021 1.385 0.30445

Error 4 0.062 0.016

Total 5 0.084

Mean S.E.

1 0.955 0.072

2 1.075 0.072

C.D. N/A

SE(m) 0.072

SE(d) 0.102

C.V. 12.27

4.3.5 Fat content

The fat content of tikhur starch extracted from laboratory grinder with



chemical treatment, it was found 0.42 and 0.51%, respectively.Fat content of tikhur

starch extracted from laboratory grinder and tikhurstarch extraction machine was

also analyzed statistically and ANOVA table is presented a significant difference at

1% level of 0.138 in Table 4.11 and 4.12.

Table 4.11: ANOVA table for fat content of tikhur starch extracted from laboratory

grinder

Source of Variation DF SS MS F-Cal Signfican

Treatment 1 0.042 0.042 11.95 0.02589

Error 4 0.014 0.004

Total 5 0.056

Mean S.E.

1 0.443 0.02

2 0.611 0.044

C.D. 0.138

SE(m) 0.034

SE(d) 0.048

C.V. 11.25

45

Table 4.12: ANOVA table for fat content of tikhur starch extracted from



Treatment 1 0.011 0.011 15.212 0.01754

Error 4 0.003 0.001

Total 5 0.013

Mean S.E.

1 0.424 0.015

2 0.509 0.016

C.D. 0.062

SE(m) 0.015

SE(d) 0.022

C.V. 5.677

4.3.6 Fiber content

The fiber content of tikhur starch extracted by laboratory grinder with



chemical treatment, it was found 0.79 and 0.78%, respectively.Fiber content of

tikhur starch extracted by laboratory grinder and tikhurstarch extraction machine

was also analyzed statistically and ANOVA table was showed as non significant in

Table 4.13 and Table 4.14.

Table 4.13: ANOVA table for fiber content of tikhur starch extracted by laboratory

grinder


Treatment 1 0 0 0.003 0.96075

Error 4 0.025 0.006

Total 5 0.025

Mean S.E.

1 0.643 0.044

2 0.647 0.047

C.D. N/A

SE(m) 0.045

SE(d) 0.064

C.V. 12.142

46

Table 4.14: ANOVA table for fiber content of tikhur starch extracted

bytikhurstarch extraction machine

Source of Variation DF SS MS F-Cal Signficant

Treatment 1 0 0 0.018 0.89963

Error 4 0.033 0.008

Total 5 0.033

Mean S.E.

1 0.787 0.071

2 0.777 0.022

C.D. N/A

SE(m) 0.053

SE(d) 0.075

C.V. 11.679

4.3.7pH value

The pH value of tikhur starch extracted by laboratory grinder with control

and chemical treatment was found 7.3 and 7.24 respectively, whereas tikhur

extracted from the tikhur starch extraction machine with control and chemical

treatment, it was found 7.4 and 7.37 respectively.

pH value is an essential measurement of eating quality since it contributes

to taste (Oduro etal., 2001).From the table was shown that the pH value of tikhur

starch extracted from laboratory grinder is very close to that of tikhur starch

extraction machine, this could be due to the nature of the material from which the

starch extracted.

4.3.8 Total carbohydrate

The total carbohydrateof tikhur starch extracted from laboratory grinder

with control and chemical treatment was found 85.40 and 85.41% respectively,

whereas tikhur extracted from the tikhur starch extraction machine with control

and chemical treatment, it was found 85.43 and 84.82% respectively.The total

carbohydratewas also analyzed statistically and total carbohydrate of tikhur starch

extracted from laboratory grinder was observed as a significance difference at 1%

level of 0.743.and tikhur starch extracted from tikhur starch extraction machine is

non significant difference.

47

Table 4.15: ANOVA table for total carbohydrate of tikhur starch extracted by

laboratory grinder


Treatment 1 5.959 5.959 58.557 0.00157

Error 4 0.407 0.102

Total 5 6.366

Mean S.E.

1 85.399 0.104

2 83.405 0.238

C.D. 0.743

SE(m) 0.184

SE(d) 0.26

C.V. 0.378

Table 4.16: ANOVA table for total carbohydrate of tikhur starch extracted

bytikhurstarch extraction machine


Treatment 1 0.566 0.566 1.792 0.25168

Error 4 1.262 0.316

Total 5 1.828

Mean S.E.

1 85.432 0.178

2 84.818 0.423

C.D. N/A

SE(m) 0.324

SE(d) 0.459

C.V. 0.66

4.3.9 Protein

The protein content of tikhur starch extracted by laboratory grinder with


tikhur extracted by the tikhur starch extraction machine with control and chemical

treatment, it was found 0.489 and 0.835% respectively.From ANOVA table the

result of protein of tikhur starch extracted by laboratory grinder with chemical and

conrol was showed a significance difference at 1% level of 0.178 andtikhurstarch

extractedbytikhur starch extraction machine with chemical and controlwas showed

no significant difference.

48

Table 4.17: ANOVA table for proteinof tikhur starch extracted by laboratory

grinder


Treatment 1 0.383 0.383 65.73 0.00126

Error 4 0.023 0.006

Total 5 0.406

Mean S.E.

1 0.342 0.043

2 0.847 0.045

C.D. 0.178

SE(m) 0.044

SE(d) 0.062

C.V. 12.84

Table 4.18: ANOVA table for proteinof tikhur starch extracted from tikhurstarch

extraction machine


Treatment 1 0.18 0.18 5.042 0.08809

Error 4 0.143 0.036

Total 5 0.323

Mean S.E.

1 0.489 0.018

2 0.835 0.153

C.D. N/A

SE(m) 0.109

SE(d) 0.154

C.V. 28.562

4.3.10Swelling power

From fig. 4.3 shows the swelling powers of tikhur starch at temperature in

the range of 50–100°C by 10oC intervals. The swelling power of starch obtained

from laboratory grinder control and chemical treatment was highest 13.98g/g,

27.33 g/g respectively, at 100°C temperature whereas tikhur extracted from the

tikhur starch extraction machine with control and chemical treatment, it was found

16.98 g/g, 28.59 g/g respectively, at 100°C temperature. The swelling power shows

a general trend of increase with increase in temperature for the starch. Swelling

49

power of starch depends on the capacity of starch molecules to hold water through

hydrogen bonding. The high swelling power results into high digestibility and

ability to use starch (Nuwamanya et al., 2010) and also show that the swelling

power of starch extracted with chemical treatment is differ from conrol.

Fig. 4.3: Swelling powers of tikhur starch obtain from laboratory grinder

Similar some researchers have reported an increase in swelling power with

increase in temperature for tikhur (Rani and Chawhaan, 2012), tuber (Babu and

Parimalavalli, 2012) and ginger (Michael et al., 2014).

Swelling power was also analyzed statistically and ANOVA table is

presented in Table 4.20 and Table 4.21. There was no significant difference in

interaction of both method of tikhur starch extraction in terms of swelling power of

starch.

Table 4.19: ANOVA table for swelling power of tikhur starch extracted by

laboratory grinder


Factor A 1 573.778 573.778 857.872 0

Factor B 5 1,181.11 236.221 353.181 0

Intraction A X B 5 128.402 25.68 38.395 0

Error 24 16.052 0.669

Total 35 1,899.34

Factors C.D. SE(d) SE(m)

Factor(A) 0.566 0.273 0.193

Factor(B) 0.98 0.472 0.334

Factor(A X B) 1.386 0.668 0.472

0

5

10

15

20

25

30

35

0 50 60 70 80 90 100

Sw

elli

ng

po

wer

, g

/g

Temperature, OC

laboratory grinder Control

laboratory grinder with chemical

Starch extraction machine Control

Starch extraction machine with chemical

50

Table 4.20: ANOVA table for swelling power of tikhur starch extracted by



Factor A 1 527.852 527.852 836.908 0

Factor B 5 1,372.99 274.597 435.373 0

Intraction A X B 5 83.964 16.793 26.625 0

Error 24 15.137 0.631

Total 35 1,999.94


Factor(A) 0.55 0.265 0.187

Factor(B) 0.952 0.459 0.324

Factor(A X B) 1.346 0.648 0.459

4.3.11 Water solubility index

The water solubility index of tikhur starch from temperature range of 50-

100°C by 10oC intervals are shown in fig. 4.4. The water solubility index of starch

obtained from laboratory grinder and tikhur starch extraction machine was higher

81.496%, 81.31% at 100°C temperature and lower 6.65%, 8.85% respectively, at

50oC. The fig. 4.4 was depicted that swelling power of tikhur starch increases with

increase in temperature.

The water solubility index of starch obtained from laboratory grinder

control and chemical treatment was highest 13.98g/g, 27.33 g/g respectively, at

100°C temperature whereas tikhur extracted from the tikhur starch extraction

machine with control and chemical treatment, it was found 16.98 g/g, 28.59 g/g

respectively, at 100°C temperature.

Table 4.22 and Table 4.23were shown the statistical analysis of water

solubility index of tikhur starch.There was significant difference in interaction of

both method of tikhur starch extraction.

51

Fig. 4.4: Water solubility index of tikhur starch obtain from laboratory grinder

Table 4.21: ANOVA table for water solubility index of tikhur starch extracted

from laboratory grinder


Factor A 1 142.217 142.217 74.948 0

Factor B 5 26,771.77 5,354.35 2,821.71 0

Intraction A X B 5 33.475 6.695 3.528 0.01564

Error 24 45.541 1.898

Total 35 26,993.01


Factor(A) 0.953 0.459 0.325

Factor(B) 1.651 0.795 0.562

Factor(A X B) 2.335 1.125 0.795

Table 4.22: ANOVA table for water solubility index of tikhur starch extracted

from tikhurstarch extraction machine


Factor A 1 1.66 1.66 0.883 0.35685

Factor B 5 27,300.37 5,460.07 2,902.70 0

Intraction A X B 5 0.251 0.05 0.027 0.99962

Error 24 45.145 1.881

Total 35 27,347.42


Factor(A) N/A 0.457 0.323

Factor(B) 1.644 0.792 0.56

Factor(A X B) N/A 1.12 0.792

0

10

20

30

40

50

60

70

80

90

0 50 60 70 80 90 100

WS

I, %

Temperature °C

laboratory grinderControl

laboratory grinderwith chemical

strach extractionmachine Control

52

52

CHAPTER-V

SUMMARY AND CONCLUSIONS

Tikhur is an important starchy plant and it cultivated as medicinal crop in

many parts of the state under moist deciduous mixedand sal forest of Madhya

Pradesh, Chhattisgarh and Jharkhand. It is generally propagated by rhizomes and

good source of starch and fibre(Misra and Dixit, 1983).

The traditional method of tikhur starch extraction or processing leads to

high losses of starch along with huge time and more labour requirement. The

rubbing of rhizomes over the rough stone surface involves drudgery. In addition to

this, the process is not hygienic. Farmers recover less starch due to unrefined

extraction process also time and method of starch extraction affect the starch

recovery of tikhur rhizome. Chemicals have been reported which improves the

starch sedimentation leads to improve the percentage ofstarch extraction from the

tuber crops along with the mechanization of the extraction process.

The present study entitled “Process development for maximum starch

extraction from tikhur (CurcumaangustiliaRoxb.) rhizome”were carried out at

Department of Agricultural Processing and Food Engineering, SVCAET & RS,

FAE, and R.H. Richharia Research Laboratory of the IGKV, Raipur.Based on the

experimental the following results can be concluded.

1. The starch extraction was done by using different solution with different

concentration and control (water).

2. Out of the above solution,the maximum starch recovered from tikhur

rhizome was 8.67% in 0.5% concentration of sodium metabisulphite

solvent, whereas minimum starch recovered was 2.98% in 0.04 mole

concentration of ammonia solution.

3. Using same concentration (0.5%sodium metabisulphite) of chemical

solvent by both methods such as laboratory grinder and tikhur starch

extraction machine and it was compared with control sample.The

maximum starch recovery was found8.67 % in case of laboratory grinder.

53

4. The initial moisture content of tikhur starch extracted by laboratory grinder

and tikhur starch extraction methods for control and chemical treatment

was found 12.95%, 13.33 %, 12.70 % and 12.76 %, respectively.

5. The highest bulk density was found to be 0.806 g/ml in case of tikhur starch

extraction machine with control sample and highest true density was also

observed to be 1.731 g/ml in case of tikhur starch extraction machine with

chemical treatment.

6. The highest swelling power was found to be 81.16% for laboratory

grinding method with control sample whereas the highest water solubility

index was found to be 28.09% instarch,extracted from tikhur starch

extraction machine with chemical treatment at 100oC.

7. The highest ash contentand fiber content was found to be starch extraction

machine i.e. 1.075% in chemical treated sample 0.788% in control sample,

respectively.

8. The starch extracted from laboratory grinding method with chemical treated

sample has found the highest fat contentand highest protein contenti.e. 0.61

% and 0.847% respectively,

9. In case of pH value of tikhur starch extracted from laboratory grinder and

starch extraction machine was found to be almost similar for both control

and chemical treated sample.

10. The highest total carbohydratewas found to be 85.43% in starch obtained

from tikhur starch extraction machine with control sample whereas the

highest titratable acidity was found to be 0.184 % in starch,extracted from

tikhur starch extraction machine with chemical treatment.

In conclusion, the different solution were used with different concentration

for extraction of starch from tikhur rhizome out of which the maximum starch

recovery was found with sodium metabisulphite solution (0.5%).The maximum

recovery of the tikhurstarchby laboratory grinder with sodium metabisulphite

solution(0.5%)was found significantly higher thanthat of control sample. The

physico-chemical properties of tikhur rhizome were also analyzed for both

methods. All the physico-chemical properties of tikhur starchwere found higher in

starch extracted chemical treated sample as compared to control sample.

54

Suggestion for future work 1. Value addition and utilization of byproduct of tikhur rhizome after

extraction of starch.

2. Other chemicals may be used for further studies.

55

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Appendices

Appendix-A

Table A.1: Starch recovery of tikhur rhizome

Solution Concentration R1 R2 R3 Average, %

Control 0.00 5.8 5.6 4.8 5.40

Ammonia

solution (mole)

0.01 3.30 3.00 3.40 3.23

0.02 4.82 2.86 3.04 3.57

0.04 2.74 3.20 3.00 2.98

0.06 3.50 3.43 3.30 3.41

Ammonium

oxalate (%)

1 4.80 5.69 5.80 5.43

2 5.32 4.67 5.10 5.03

4 3.94 2.89 3.20 3.34

6 2.37 3.40 3.70 3.16

Sodium

metabisulphite

(%)

0.5 8.00 8.80 9.20 8.67

1 6.65 8.60 7.00 7.42

1.5 7.76 8.29 7.20 7.75

2 5.03 4.83 5.30 5.05

2.5 5.00 5.34 5.40 5.25

3 3.62 4.06 4.40 4.03

Sodium chloride

(mole)

0.5 4.15 4.71 4.50 4.45

1 4.18 4.53 4.70 4.47

1.5 4.83 4.24 4.72 4.60

2 5.00 4.80 5.30 5.03

61

Appendix-B

Table B.1: Moisture content of starch

Methods Replication Sample weight MC (%) Average

Laboratory

grinder

R1 5.03 14.04

13.33 R2 5.03 12.90

R3 5.03 13.04

Starch extraction

machine

R1 5.05 13.20

12.76 R2 5.02 12.04

R3 5.01 13.05

Table B.2: Bulk density of starch

Table B.3: True density of starch

Methods Treatment R1 R2 R3 Ave.

Laboratory

grinder

Control (g/g) 1.56 1.95 1.41 1.643

with chemical (g/g) 1.13 1.68 2.09 1.633

Starch extraction

machine

Control (g/g) 1.22 1.30 2.38 1.635

with chemical (g/g) 1.80 1.63 1.76 1.731

Methods Treatment R1 R2 R3 Ave.

Laboratory

grinder

Control (g/g) 0.78 0.78 0.83 0.795

with

chemical

(g/g) 0.71 0.69 0.76 0.720

Starch extraction

machine

Control (g/g) 0.81 0.84 0.77 0.806

with

chemical

(g/g) 0.67 0.71 0.69 0.688

62

Table B.4: Ash content of starch

Table B.5: Fat content of starch

Methods Treatment R1 R2 R3 Ave

Laboratory grinder

Control (g/g) 0.48 0.44 0.41 0.443

with chemical (g/g) 0.547 0.59 0.695 0.611

Starch extraction machine

Control (g/g) 0.421 0.401 0.451 0.424

with chemical (g/g) 0.516 0.532 0.478 0.509

Table B.6: Fiber content of starch


Laboratory

grinder

Control (g/g) 0.73 0.59 0.61 0.643

with chemical (g/g) 0.74 0.60 0.60 0.650

Starch

extraction

machine

Control (g/g) 0.65 0.89 0.82 0.788

with chemical (g/g) 0.82 0.75 0.76 0.777

Table B.7: Protein content of starch


Laboratory grinder

Control (g/g) 0.426 0.316 0.283 0.342

with chemical (g/g) 0.91 0.76 0.87 0.847

Starch extraction

machine

Control (g/g) 0.491 0.518 0.457 0.489

with chemical (g/g) 0.825 0.575 1.106 0.835


Laboratory

grinder

Control (g/g) 0.925 0.853 0.831 0.870

with chemical (g/g) 1.049 0.999 0.996 1.015

Starch

extraction

machine

Control (g/g) 1.092 0.923 0.85 0.955

with chemical (g/g) 1.092 1.19 0.942 1.075

63

Table B.8: Total carbohydrate of starch

Table B.9: Water solubility index of starch


Laboratory

grinder

Control (g/g) 85.189 85.471 85.536 85.40

with chemical (g/g) 83.001 83.824 83.389 83.40

Starch

extraction

machine

Control (g/g) 85.086 85.518 85.692 85.43

with chemical (g/g) 84.367 85.663 84.424 84.82

Method Treatment

Temp. R1 R2 R3 Ave.

Laboratory

grinder

Control

50 8.134 8.548 8.267 8.32

60 11.795 12.412 12.806 12.34

70 23.71 22.825 23.513 23.35

80 48.908 47.568 47.673 48.05

90 68.892 69.316 68.663 68.96

100 80.198 83.071 80.209 81.16

with chemical

50 6.134 7.548 6.267 6.65

60 9.795 10.412 10.806 10.34

70 16.71 16.825 17.513 17.02

80 40.908 45 47.673 44.53

90 62.897 65.316 67.663 65.29

100 73.708 75.071 74.709 74.50

Starch

extraction

machine

Control

50 8.84 7.341 8.316 8.17

60 13.582 14.455 13.039 13.69

70 26.272 27.556 28.039 27.29

80 46.123 48.228 51.427 48.59

90 71.709 70.123 71.541 71.12

100 80.99 80.236 81.041 80.76

with chemical

50 8.84 9.381 8.316 8.85

60 13.582 14.455 14.059 14.03

70 26.272 27.556 29.031 27.62

80 46.123 48.228 52.371 48.91

90 71.709 72.047 71.541 71.77

100 80.99 81.047 81.041 81.03

64

Table B.10: Swelling power of starch

method Treatment Temp. R1 R2 R3 Ave

Laboratory

grinder

Control

50 2.604 3.693 2.542 2.946

60 3.915 3.868 3.205 3.663

70 6.031 6.796 6.909 6.579

80 6.288 8.935 6.853 7.359

90 10.378 11.467 11.761 11.202

100 14.419 13.603 13.907 13.976

with chemical

50 5.915 4.693 3.542 4.717

60 8.031 8.995 8.778 8.601

70 13.578 14.576 14.761 14.305

80 16.488 17.895 16.958 17.114

90 20.458 21.467 22.761 21.562

100 26.419 27.603 27.978 27.333

Starch

extraction

machine

Control

50 4.810 2.357 3.037 3.401

60 4.223 4.066 3.873 4.054

70 7.892 8.326 7.620 7.946

80 10.873 9.814 9.277 9.988

90 14.397 11.584 11.435 12.472

100 18.205 16.605 16.128 16.979

with chemical

50 5.810 5.377 6.037 5.741

60 9.564 9.456 10.023 9.681

70 15.378 14.995 15.021 15.131

80 18.455 19.786 19.478 19.240

90 22.452 21.987 22.785 22.408

100 28.789 27.985 28.994 28.589

Table B.11: Titratable acidity of starch

method Treatment R1 R2 R3 Ave.

Laboratory

grinder

Control (g/g) 0.158 0.183 0.151 0.164

with chemical (g/g) 0.172 0.183 0.186 0.180

Starch

extraction

machine

Control (g/g) 0.17 0.164 0.148 0.161

with chemical (g/g) 0.176 0.188 0.187 0.184

process development for maximum starch ......process development for maximum starch extraction from...

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