PHYSICOCHEMICAL, SENSORIAL AND FUNCTIONAL PROPERTIES OF ARROWROOT (Maranta arundinacea) FLOUR AS AFFECTED BY THE FLOUR EXTRACTION METHOD

Abstract

Arrowroot (Maranta arundinacea) could be used to substitute wheat flour in the food industry. The Wet extraction method, which extracts starch by crushing it with water, is the most prevalent method of extracting arrowroot flour. The purpose of this study was to compare the "wet method" and "dry method" of flour extraction in terms of the flour produced. Flour yield (%), sensory properties, proximate composition, and physicochemical and functional properties of the flour derived from the two methods were assessed using standard protocols. When compared to the wet method, the dry method yielded a higher flour yield. The flour from wet method resulted in better sensory properties (odour, appearance, flavour, texture, overall acceptability) than the flour from dry method. Proximate parameters, such as ash, crude fat, crude protein, and crude fiber contents of the flour from dry method were significantly (P<0.05) higher than those in the flour from wet method. The most prominent starch granule shapes were oval, spherical and irregular globular with no significant differences in the granule size between the two flour types. The flour densities revealed that arrowroot flours extracted using both procedures are suitable for use in the pharmaceutical industry. Viscosity, amylose content, and swelling power were significantly higher in the flour from the wet method indicating a better gel forming ability which is beneficial in food preparations. Wet extraction method was selected as the most suitable method for food preparations and for using arrowroot in the food industry.