Extraction of pure taro starch from local cultivars of Bengal, India and effect of seasonal variation

Jayati Chattopadhyay*, Soumitra Banerjee


With the increased use of starch, both for food and non-food purposes, it has become imperative to look for non-conventional sources and Eddoe type of taro (Scientific name: Colocasia esculenta var. antiquorum; Common name: Gathikochu) is such a non-conventional tuber source in West-Bengal, India for extraction of pure starch. Bengal taro flour was found to contain 49.72-76.23 g starch for 100g of flour on analysis. Isolation process of taro starch powder was established from sliced taro corm. Starch yield was reported from sliced taro corm as 31.49%, 53.76% and 73.71% for spring, monsoon and winter seasons respectively. Purity and quantity of extracted starch powder content reflected significant variation in starch yield for three seasonal varieties. Scanning Electron Microscopy and studies of swelling power and apparent viscosity revealed difference between taro and standard corn starch. This has wider implication in implementation of industrial-level starch extraction from Bengal cultivar of taro and modification process thereafter.


Keywords: Taro; corm; carbohydrate; mucilage; matrix; gathikochu; yield

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