Nutritional composition and pasting properties of extracted starch from Maranta arundinacea L.

Supaporn Ieamkheng, Najjapak Sooksawat, Supattra Poonpaerdchon, Bunny Soem and Somtop Santibenchakul

Abstract

This research focused on extracting and characterizing arrowroot starch, investigating the effects of planting locations on arrowroot rhizomes at 6 and 9 months. The nutritional composition analysis revealed an increase in carbohydrate and amylose content, while other components exhibited a decrease. Carbohydrates emerged as the predominant constituent of arrowroot, constituting approximately 88-90% of its composition. Furthermore, arrowroot starch extracted from 9-month-old rhizomes exhibited elevated viscosity and heat resistance values. Consequently, arrowroot starch presents itself as a novel raw material suitable for application in the food and manufacturing industries.