Abstract

ISOLATION OF STARCH FROM SWEET POTATO AND IT’S EVALUATION

Neha Yuvraj Bansod*, Sunil S. Bhagat and Swati P. Deshmukh

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Abstract

Starch is an important polysaccharide, in this present work we study the plant profile of sweet potato and also the study involve various isolation method of starch. The starch is isolated from the white sweet potato (Ipomoea batatas) comes under the family Convolvulaceae by two different isolation method. Starch is isolated by using 1M NaCl and distilled water. The process were involve in isolation are wet grinding, sedimentation, drying and centrifuge and trituration. Isolated starch was then characterized by different evaluation studies like physical evaluation and chemical test as like Iodine test, Molisch test, Benedict’s test, Fehling’s test, Bial’s test. The physical evaluation is determined by bulk density, tap density, Angle of repose, Hausner’s ratio, Carr’s index. As the starch shows the best flowing property and the binding ability hence it can be used as the pharmaceutical excipient. Not only as excipient the starch has the various use as Sugar manufacturing, Wine making, Energy production.

Keywords: Sweet potato, Starch, Isolation, Evaluation parameter.