Abstract:
Cycas sp. is an underutilized carbohydrate source in Sri Lanka that holds significant
potential for integration into the human diet. Starch obtained from Cycas could serve
as a viable alternative to commonly used starch sources in food applications. This study
focused on characterising Cycas starch, evaluating its structural, physicochemical, and
morphological properties to understand its functionality and potential uses. The
proximate composition revealed low crude protein (0.70 ± 0.02%), crude fat (0.27 ±
0.06%), and ash (0.23 ± 0.01%), indicating higher purity in extracted starch. The
moisture content was 8.23 ± 0.54%, which is within the acceptable range for starch
stability and storage. Microscopic examination showed predominantly spherical
shaped granules, with diameters ranging from 0.68 to 1.72 μm. FTIR spectral analysis
confirmed the typical carbohydrate nature of the starch, with characteristic absorption
bands consistent with those of standard starches. XRD pattern revealed that Cycas
starch was a type-A with relative crystallinity of 27.92%. The amylose content was
found to be 15.89 ± 2.62%, suggesting a lower amylose level while the bulk density and
pH were recorded as 0.56 ± 0.00 g/ml and 7.28 ± 0.06, respectively. Colour
measurements showed L*, a*, and b* values of 97.51 ± 0.41, -0.42 ± 0.13, and 0.57 ± 0.12,
with the notably high L* value indicating a higher level of whiteness. Water-holding and
oil-holding capacities were 1.39 ± 0.09 g/g and 1.15 ± 0.18 g/g, respectively. Solubility
and swelling power both increased with temperature, reaching their maximum values
at 80 °C, demonstrating typical thermal behaviour of starch. The study shows that the
underutilized starch from Cycas sp., exhibit physicochemical and functional properties
suitable for food industry applications, and holds potential for use in various food
formulations.
