Abstract
This study focuses on the extraction and characterization of starch from Irish potatoes (Solanum tuberosum). The starch was extracted using a wet grinding method and characterized for its physicochemical properties. The results showed that the starch had a moisture content of 48.7%, ash content of 3.96%, swelling power of 29.7, bulk density of 0.42 g/cm³, and pH of 8.9. The study demonstrates that starch can be successfully extracted from Irish potatoes with desirable physicochemical properties comparable to commercial tuber starches. The starch’s functional qualities make it suitable for various food, pharmaceutical, and non-food applications.
Keywords: Irish potato, extraction, starch, wet grinding method, quality etc.
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