Tacca starch was extracted from the root tubers of Tacca involucrata. The starch granules are predominantly oval with single, double or triple cleft helium. It gelatinizes at 52-65oC and has an amylose content of 36%.


Key Words: Physicochemical properties, starch, Tacca involucrata, Taccaceae


Nig. J. Nat Prod. And Med. Vol.3 1999: 71-73