Evaluation of different methods of starch extraction on physico-chemical and functional properties of Makhana seed (Euryale ferox) starch

Makhana, which is produced from the seeds of the Euryale ferox plant, is used in Indian and Southeast Asian cooking and has important cultural and nutritional significance. The current research work was aimed to explore the effect of different starch extraction methods on the physicochemical and functional properties of Makhana seed starch. Three different starch isolation methods were used to extract the starch from Makhana seed: Enzymatic method (cellulase enzyme treatment), chemical method (NaOH- 0.1% and 0.25%), and Aqueous method (distilled water). Studies were made of the physicochemical characteristics, such as moisture, protein, fat, ash, crude fiber, and crude starch concentration. According to the results, enzymatic treatment and aqueous extraction method had variable effects, but chemical (NaOH) treatment significantly reduced the amount of moisture (7.3%), protein (0.38%), fat (0.35%), and ash (0.12%). Evaluations were also conducted on the functional attributes, which included swelling power, amylose concentration, solubility index, and WAC and OAC. The solubility, swelling power, WAC, OAC were improved by alkali treatment; however the greater amylose content was retained during distilled water extraction. Using Fourier Transform Infrared (FTIR) spectroscopy, structural variations in starch extracted using various techniques were discovered. The results demonstrate the potential of Makhana starch as a versatile and sustainable resource, with substantial implications for biodegradable materials, medicines, and food processing. Comprehending the relationship between starch properties and extraction techniques could lead to novel uses and value creation across several industries.