Comparing The Purple Yam Starch Extraction By Ultrasound And Conventional Method

Abstract

A polymeric carbohydrate known as starch or amylum is made up of many glucose units connected by Alpha-D-glycosidic linkages. Most green plants synthesis this polysaccharide as a means of storing energy. Starch is most frequently used as a binder and disintegrate in the creation of tablets and other solid dosage forms in pharmaceutical excipients. Typically, tubers contain a lot of starch. Kamara, potatoes (storage root), yam, taro, Jerusalem artichoke, and ulluco are a few examples.Purple yam is a starchy vegetable belonging to the “Dioscoreaceae” family and is known as greater yam. It is scientifically known as “Dioscoreaalata”.Purple yam is a starchy root vegetable that is a great source of carbohydrates. However, there is no comparative extraction method for the extraction of starch from purple yam. So that current research aimed to extract the starch from purple yam using ultrasound and conventional method and comparing the purple yam starch production. Ultrasound extraction was performed using the ultrasonic probe UP 200ST, 200W, 20KHZ. Conventional method was performed in a beaker using distilled water. The slurry filtered by muslin cloth and the sediment of starch was collected and air dried. The dried powders of starch were weighed and the yield (%w/w) was calculated. The Ultrasound extraction method (71.3%) produced higher yield than conventional method (51.2%). This study confirms that, Ultrasound extraction method is optimal method than conventional method for extraction of starch from purple yam.