THE PHYSICOCHEMICAL PROPERTIES OF STARCH DERIVED FROM TACCA INVOLUCRATA

Abstract

Tacca starch was extracted from the root tubers of Tacca involucrata. The starch granules are predominantly oval with single, double or triple cleft helium. It gelatinizes at 52-65oC and has an amylose content of 36%.


Key Words: Physicochemical properties, starch, Tacca involucrata, Taccaceae


Nig. J. Nat Prod. And Med. Vol.3 1999: 71-73