Comparative Study of Extraction Methods and Screening of Cassava Genotypes for High Stem Starch Yield: A Potential Industrial Source

Abstract

Cassava stem starch offers a promising alternative for meeting the growing demand for industrial starch applications. This study evaluated 15 high‐yielding cassava genotypes for starch recovery and analyzed the performance of four extraction methods, viz., water, alkaline (0.2% NaOH and 0.5% Na₂S₂O₅), microwave‐assisted, and ultrasound‐assisted. Water extraction using the microwave‐assisted method proved to be the most efficient to achieve the highest starch yields, while ultrasound‐assisted extraction also showed strong potential for specific applications. The starch yield showed significant variation among the evaluated genotypes. The assessed cassava genotypes, such as Black Thailand, Quintal, and Sree Athulya, revealed the maximum total starch content, while Sree Visakham and Sree Jaya recorded the lowest total starch yields. Kunkumrose and Black Thailand exhibited the highest peak viscosity, indicating suitability for food processing and adhesive applications. Sree Athulya had the highest setback viscosity, making it ideal for products requiring strong gel formation. Genotype M4 demonstrated the highest in vitro digestibility, suggesting its potential for biofuel or pharmaceutical uses. These findings provide valuable insights for selecting cassava genotypes based on their starch characteristics, which are crucial for optimizing industrial applications in food, biofuels, bioplastics, and adhesives. The study underscores the need for careful genotype selection and process optimization to maximize cassava starch utilization.