“EXTRACCIÓN Y ANÁLISIS COMPARATIVO DE LAS CARACTERÍSTICAS DEL ALMIDÓN DE MALANGA (Xanthosoma Saggitifolium), YUCA (Manihot Esculenta) Y PAPA CHINA (Colocasia Esculenta)”

Starch is a protein that is found mainly in tubers after that cereals. It is also responsible for energy storage in vegetables. The objective of the present research was to extract yucca starch, Malanga and Papa China, applying two methods: settling, where the samples were decanted for 20 hours, and centrifugation where the samples were subjected to the centrifuge for 30 min at 300RPM. The proximal analysis of the tubers used as raw material in the research was carried out, as well as in the starch obtained; proximal, quality and complementary analyses were performed. All the data were analyzed in triplicate, where they subsequently subjected to an analysis of variance (ANOVA) followed by the Tukey test (p<0.05). Finally, the study concluded that the method that provides the best performance is centrifugation giving relatively low values in moisture and acceptable amounts of starch, for the case of the raw material the tuber that had the best composition was the taro as it had a high grade of fiber and protein, essential characteristics for the extraction of starch.