International Journal For Multidisciplinary Research

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Modification of elephant foot yam starch by pregelatinization treatment to study the physiochemical properties of starch

Author(s) Ms. SHREYA VIJAY GULHANE, Ms. AKANKSHA GAJANAN MATTAWAR, Ms. KHUSHI SANJAY KHANKURE, Ms. ANKITA VILASRAO TAYADE, Mr. DNYANESH SITARAM JADHAO, Prof. TRUPTI AMOD RAUT, Prof. Dr. AVINASH S. JIDDEWAR
Country India
Abstract The present study aims to explore the extraction, purification, thermal modification, and characterization of starch obtained from the fruit tuber of Amorphophallus paeoniifolius (Elephant Foot Yam), an underutilized yet promising starch source. Native starches often exhibit limitations such as poor solubility, low thermal stability, and inadequate flow properties, which restrict their broader application in pharmaceutical, food, and industrial sectors. To overcome these challenges, a pregelatinization treatment was employed at controlled temperatures (62°C, 65°C, and 68°C) to enhance the physicochemical and functional properties of the isolated starch.

The extraction was carried out using wet milling followed by Soxhlet purification. The modified starches were evaluated for solubility across different solvents, bulk and tapped densities, angle of repose, Hausner’s ratio, and Carr’s index to assess powder flow characteristics. Structural transformations were further analyzed using Fourier Transform Infrared Spectroscopy (FTIR) and X-ray Diffraction (XRD). The results revealed that pregelatinization significantly enhanced the solubility, flow properties, and crystallinity profile of the starch. Notably, starch modified at 68°C demonstrated the most favorable characteristics, including highest bulk density (0.8233 g/cm³), lowest Carr’s index (10.001%), and complete transition from a semi-crystalline to an amorphous structure.

This study confirms the potential of Elephant Foot Yam starch as an alternative biopolymer with improved functional attributes suitable for diverse applications. The findings also emphasize the effectiveness of physical modification through pregelatinization as an eco-friendly, cost-efficient method for upgrading native starch properties without chemical interventions.
Keywords Elephant Foot Yam (Amorphophallus paeoniifolius), Pregelatinization, Modified Starch, Physicochemical Properties, FTIR, XRD, Powder Flow Properties, Starch Characterization, Thermal Modification, Alternative Biopolymer
Field Medical / Pharmacy
Published In Volume 7, Issue 3, May-June 2025
Published On 2025-06-30
DOI https://doi.org/10.36948/ijfmr.2025.v07i03.47307
Short DOI https://doi.org/g9r7m4
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