Physicochemical, structural and morphological properties of some arrowroot (Maranta arundinacea) accessions growth in Indonesia

Abstract

The quality of arrowroot flour can be influenced by the environmental factors at which the arrowroot plant is growth. This study is aimed to report physicochemical, structural and morphological properties of flour five arrowroot accesion were collected from different area in Indonesia and cultivated by the Research Center for Biotechnology, Indonesian Institute of Sciences namely arrowroot A1, A2, A3, A4 and A5. The results showed that A5 contained the highest ash content while A4 exhibited the highest protein content, it was 10.86%. The fat content of all arrowroot accessions were ranged from 2.63 to 3.91 %. The pasting properties of all arrowroot flour showed the high viscosity, gelatination temperaure was ranged 81.23-82.63C. Result indicated that arrowroot starch from all accessions show A-type crystalline pattern. The arrowroot starch granules showed ellipsoid to oval shapes with a smooth surface. Overall, the geoghraphical location impacted on the arrowroot flour properties.