Characterization of arrowroot starch in different agronomic managements

Abstract

Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowroot are scarce, precluding its commercial competition with other similar species, being necessary further studies with the crop. Thus, the objective of the present study was to characterize extracted starch from arrowroot grown under different agronomic management. Three agronomic factors were studied: planting systems (PS), forms of water management (WM) and planting density (PD). The experimental analyses were performed in a completely randomized design (CRD) with three replicates, being evaluated the extraction yield, percent composition, quantity of starch, pH, titratable acidity, swelling power, solubility and electron microscopy analysis. In general, the analyzed extracted starches deriving from different agronomic treatments have low crude fiber, besides typical characteristics of arrowroot extracted starch such as texture, color, shape and size of granules, without any other apparent particle than the starch itself, indicating extraction efficiency. However, the planting density may have contributed to influence some parameters of the chemical composition of the extracted starch, such as the content of starch, ash, ether extract, protein and carbohydrate fraction.

Intercropping Tuber Crops with Teak in Gunungkidul Regency, Yogyakarta, Indonesia

“…The possible causes for the difference in starch content in the three species of tubers were the genetic factor of the tuber species and the size of the rhizome seeds [49]. The research on rice also showed that different varieties of rice produced varied starch content [50]. Furthermore, plant spacing (represented by RLI in this article) contributed to influencing some variables of the chemical composition of the starch, such as starch percentage, ash, ether concentration, gluten and carbohydrate content [51].…”

Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

“…Sago flour is one of main ingredients due to its high level of carbohydrates and affordable price (Kamal et al, 2007). Meanwhile, arrowroot (mostly Marantaceae) are large perennial herbs found in tropical forests (Nogueira et al, 2018) that have a high starch content with differentiated characteristics and high commercial value (Souza et al, 2019). Arrowroot flour is also a carbohydrate source and has aow glycemic index so that convenient for consumption by certain people (Lestari et al, 2017) (Sholichah et al, 2019).…”

Efeito da adubação silicatada em hortaliças não convencionais

“…A biofortificação de hortaliças não convencionais pode ser uma alternativa promissora visando suprir a necessidade de populações em situação de insegurança alimentar (OLIVEIRA et al 2019), visto que essas plantas, geralmente, apresentam teores superiores de minerais do que em plantas domesticadas, além disso, são ricas em fibras, compostos antioxidantes e proteínas (ODHAV et al 2007, KINUPP & LORENZI 2014, SILVA et al 2018b, SILVA et al 2019. Essas espécies apresenta potencial econômico a ser explorado, no entanto, são limitadas as pesquisas e difusão de conhecimento (SOUZA et al 2016, SILVA et al 2018a, SOUZA et al 2019.…”