Extraction and Characterization of Cassava, Potato and Mango Starches

Abstract

Starches from cassava tubers, sweet potato, and mango seeds were isolated
and characterized. The starches' proximate, elemental composition,
physicochemical and physical properties, were studied. Cassava tuber yielded
93.45 percent, while Potato and Mango seed yielded 88.65 and 78.45 percent,
respectively, in the proximate composition. When compared to cassava at 5.49
and potato starch 5.72, which have a highly acidic pH, mango starch had a
neutral pH of 6.9. The moisture content of starch extracted from cassava and
mango was significantly closed values at 6.00 and 6.5 percent, respectively,
when compared to potato, which had a moisture content of 4.5 percent.
Cassava starch (0.0012±0.003, 0.08 ±0.01) had significantly lower protein and
nitrogen levels than Potato (0.35±0.00001) and (0.06±0.03), and was
significantly lower than Mango starch (0.35±0.01) and (0.06±0.01) (p <0.005).
Cassava starch had the highest swelling capacity of 0.940 cm3 compared to
0.285 and 0.250 cm3
for mango and potato, respectively. Cassava and potato
starches have significantly higher swelling capacities of 92.00 and 93.00
percent, respectively, than mango starch, which has a swelling capacity of 75.2
percent. Cassava starch had a greater moisture absorption index of 36.00,
compared to Potato 24.10 and Mango starch 23.65 percent, which showed no
significant difference. Mango starch had significantly higher sodium, potassium,
and calcium concentrations than cassava and potato starch, but magnesium
and phosphorus concentrations were significantly higher in mango starch than
cassava and potato starch. All of the starches have outstanding characteristics
and can be used interchangeably, especially in food and pharmaceuticals.