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<p>The increasing demand for sustainable starch sources to enhance food security and reduce overdependence on staples such as cassava has driven interest in underutilized crops. <i>Anchomanes difformis,</i> a widely available yet underexploited rhizomatous plant, offers several advantages including high starch yield potential, adaptability to diverse growing conditions, and minimal cultivation inputs. Exploring its starch properties not only broadens the pool of industrially viable starches but also contributes to diversifying food systems, supporting sustainable industries, and addressing global food security challenges. Starch was extracted using water, sodium hydroxide (NaOH), and ethanol, followed by proximate analysis, functional properties evaluation, and structural analysis using Fourier Transform Infrared Spectroscopy (FTIR) and X-ray Diffraction (XRD). Among the preparation solutions, NaOH yielded the highest starch recovery at 56%, followed by water at 42% and ethanol at 24%. Proximate analysis showed that ethanol-prepared starch (ES) had the highest carbohydrate purity (94.23%) and the lowest moisture content (2.33%), while NaOH-prepared starch (SS) exhibited the lowest ash (0.23%) and fat content (2.39%). Functional properties varied with the extraction solution: SS demonstrated superior pasting clarity (0.008), improved flowability (Carr’s index: 35%), and enhanced thermal stability, with decomposition occurring between 300 and 400&#xa0;°C. In contrast, ES preserved structural integrity, resulting in denser granules and better flow properties (Carr’s index: 29.82%). ES also maintained a balanced amylose-to-amylopectin ratio (52.82%:47.18%), while SS had a higher amylose content (67.32%), making it more suitable for industrial applications requiring elevated amylose levels. FTIR and XRD analyses revealed modifications induced by the solution treatment. NaOH treatment reduced crystallinity, increasing the starch’s amorphous character, while ethanol extraction maintained structural order. These findings position <i>Anchomanes difformis</i> as a promising alternative starch source. NaOH extraction maximizes yield and enhances functional properties for industrial use, whereas ethanol extraction ensures high purity and structural integrity. This study aims to evaluate the potential of <i>Anchomanes difformis</i> starch as a diversified resource for enhancing food security and supporting sustainable agro-industrial applications.</p>

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Preparation and analysis of Anchomanes difformis starch using different medium

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月18日

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  • Babafemi Raphael Babaniyi,
  • Gideon Aina Idowu,
  • Olugbenga Oludayo Oluwasina

摘要

The increasing demand for sustainable starch sources to enhance food security and reduce overdependence on staples such as cassava has driven interest in underutilized crops. Anchomanes difformis, a widely available yet underexploited rhizomatous plant, offers several advantages including high starch yield potential, adaptability to diverse growing conditions, and minimal cultivation inputs. Exploring its starch properties not only broadens the pool of industrially viable starches but also contributes to diversifying food systems, supporting sustainable industries, and addressing global food security challenges. Starch was extracted using water, sodium hydroxide (NaOH), and ethanol, followed by proximate analysis, functional properties evaluation, and structural analysis using Fourier Transform Infrared Spectroscopy (FTIR) and X-ray Diffraction (XRD). Among the preparation solutions, NaOH yielded the highest starch recovery at 56%, followed by water at 42% and ethanol at 24%. Proximate analysis showed that ethanol-prepared starch (ES) had the highest carbohydrate purity (94.23%) and the lowest moisture content (2.33%), while NaOH-prepared starch (SS) exhibited the lowest ash (0.23%) and fat content (2.39%). Functional properties varied with the extraction solution: SS demonstrated superior pasting clarity (0.008), improved flowability (Carr’s index: 35%), and enhanced thermal stability, with decomposition occurring between 300 and 400 °C. In contrast, ES preserved structural integrity, resulting in denser granules and better flow properties (Carr’s index: 29.82%). ES also maintained a balanced amylose-to-amylopectin ratio (52.82%:47.18%), while SS had a higher amylose content (67.32%), making it more suitable for industrial applications requiring elevated amylose levels. FTIR and XRD analyses revealed modifications induced by the solution treatment. NaOH treatment reduced crystallinity, increasing the starch’s amorphous character, while ethanol extraction maintained structural order. These findings position Anchomanes difformis as a promising alternative starch source. NaOH extraction maximizes yield and enhances functional properties for industrial use, whereas ethanol extraction ensures high purity and structural integrity. This study aims to evaluate the potential of Anchomanes difformis starch as a diversified resource for enhancing food security and supporting sustainable agro-industrial applications.