International Research Journal of Engineering Science, Technology and Innovation

Baba Abdissa

Department of Food Science, F.D.R.E Technology and Innovation Institute, Addis Ababa, Ethiopia

Publications

• Research Article   
  Extraction, Optimization and Characterization of Starch from Anchote Tuber
  Author(s): Gudeta Shuma* and Baba Abdissa
  
  Anchote tuber has been used as indigenous food in western parts of Ethiopia. The production of anchote starch was done by different chemical solutions, such as sodium chloride, sodium metabisulphite, ammonia with different concentrations (0.5%, 1% and 1.5%) and with water as control. The starch was isolated by peeling, chopping, grinding, filtration, sedimentation, decantation of the supernatant, drying. The maximum yield of the starch was 20.86% fwb with a 1.5% sodium chloride solution. Bulk density, true density, tapped density, Carr’s index and Hausner ratio of anchote starch were 0.46, 1.5, 0.65, 23.97 and 1.32 respectively. The x-ray diffraction result of the starch had the strongest sharp peak diffraction pattern at 17.12° of 2θ angle which indicates the B-type starch. The moisture, ash, fat, fiber, protein, total carbohydrate, amylose content and starch purity w.. View More»
  DOI: 10.14303/2315-5663.2023.106

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