Some physicochemical properties of tacca starch ( Tacca leontopetaloides , Taccaceae) have been examined and the results compared to those of maize and potato starches. Tacca starch was found to have a higher amylose content than maize starch but a lower content than potato starch. The starch granules were small (average particle size 3.5 μm) relative to maize and potato starches and were predominantly polyhedral with edges. The gelatinisation characteristics except from the temperature were similar to those of maize starch but much higher than those of potato starch. Tacca starch had relatively higher swelling power and solubility than the other starches. Its features in the formation of compacts (tablets) were comparable to those of maize starch with tacca starch being more resistant to deformation.
No takes yet. Share an insight, caveat, or question.
Kunle et al. (2003) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: