Utilization of Tuber Starch for Entrepreneurship Development and Industrial Use

Abstract

A study on utilization of tuber starch for entrepreneurship development and newlineindustrial use is conducted during the year 2019-21 in department of Family Resource newlineManagement, College of Community Science, UAS Dharwad with the objectives, of newlineidentifying different tubers suitable for extraction of commercial grade starch, study the newlinephysico-chemical characteristics and starch yielding potential of selected tubers, newlinestandardizing the protocol for preparation of value-added products from selected tuber newlinestarch and to evaluate the economic feasibility and consumer acceptability of tuber newlinebased starch products. The research design adopted for the present study was newlineexploratory and experimental research design. The tuber growers survey was conducted newlinein Joida taluk of Uttara Kannada district and local vendors survey was conducted in newlineDharwad district. The total sample size comprises of 60 respondents. Based on the newlinesurvey mainly three tubers, Cassava, Colocasia and Sweet potato were selected for newlineexperimental study. Physical properties of selected tubers were analyzed. Starch was newlineextracted from all three selected tubers by the method given by Buba and Aliyu (2014). newlinePhysico-chemical characteristics of the extracted starch from selected tubers were newlineanalyzed. In this study two starch-based products namely laundry starch and adhesive newlinewere developed. Appropriate statistical techniques were used to depict the results. The newlineresult shown that, in Joida taluk of Uttara Kannada district nineteen different types of newlinetubers were growing and using some of these tubers to reap health benefits. The starch newlinewas extracted from all three selected tubers and yield of starch was calculated. The newlinecassava shown higher yield (11.90%) compared to sweet potato and colocassia. Cassava newlinecontains less moisture (17.20%) and ash content (0.26%) compared to sweet potato newlinemoisture content (19.50%) Colocasia contains 26.34 per cent moisture and 1.23 and newline0.65 per cent ash content respectively. Amylose was high in sweet potato (21.19%) and newlineamylopect