Evaluation of the physicochemical and functional properties of achira starch (Canna edulis ker)

Abstract

Achira (Canna Edulis ker) is a plant of South American origin cultivated for the extraction of starch, traditionally it has been a smallholding and family garden crop for self-consumption. In Ecuador, it is found in the Andean zone, especially in Loja city. From its rhizomes, starch known as "Chuno" is extracted, which represents an excellent option for its use as an alternative to existing starches. This research work is based on the analysis and physico-chemical and functional characterization of achira flour (Canna Edulis ker).  Before to obtain the product, the method to be followed was selected and several unitary operations were carried out, such as: blanching to eliminate pathogenic microorganisms, followed by thermal shock, drying to obtain the desired moisture content, milling and sieving. The results obtained from the flour show the high fiber content of achira, which is important for both metabolic processes and digestion. The starch content present in the analyzed sample is 98.21%, higher than the cassava starch that was used as a reference, the extraction presented a high yield.  Finally, the product was characterized with reference to standard NTE INEN 616: 2015 Wheat Flour. The samples indicate the absence of microorganisms, although the percentage of humidity of achira (chuno) starch is higher than that of cassava. The value of the amylose content in the starch was a determining factor for the quality of the flour, favoring greater solubility, viscosity, clarity of the paste and greater tendency to gel retrogradation The special characteristics of achira starch are its functional properties which make it a good quality product for the industry.