Chandrasekar, V. and Ganapathy, S. and Thirupathi, V.
(2016)
Response Surface Methodology Optimization of Starch
Isolation from Finger Millet (Eleusine coracana) through
Solid State Fermentation.
Madras Agricultural Journal, 103 (1-3).
pp. 96-101.
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Abstract
Solid state fermentation was employed to isolate the starch from finger millet to improve its functional properties. This process was optimized by Box-Behnken response surface
methodology by varying pH (4-7), innoculum concentration (10 -30), temperature (25-35oC) and time (2-6 d). Aspergillus oryzae (MTCC 3107) was obtained from National Chemical Laboratory, Pune and used for this study. Growth medium of 0.2% of KH2PO4, MgSO47H2O and soluble
starch each along with traces of FeSO4.7H2O in 100 ml distilled water was used. Higher starch (0.64 mg/g) was isolated at pH 5.65, innoculum concentration of 28.57 per cent and temperature 35oC, time 3.8 days. A quadratic equation was fitted to develop a relationship between
independent and dependant variables. The fitted model has high regression coefficient (R2 - 0.99), adjusted regression coefficient (Adj.R2 -0.99) with less standard deviation (SD- 0.005). This study concluded that SSF could be an effective method for isolation of starch from finger
millet.
| Item Type: |
Article
|
| Uncontrolled Keywords: |
Starch isolation, Finger millet, Solid state fermentation, RSM, Modeling |
| Author Affiliation: |
Department of Food and Agricultural Process Engineering,
Tamil Nadu Agricultural University, Coimbatore - 641 003 |
| Subjects: |
Plant Protection |
| Divisions: |
Millet |
| Depositing User: |
Mr B Krishnamurthy
|
| Date Deposited: |
14 Nov 2016 10:33 |
| Last Modified: |
14 Nov 2016 10:33 |
| URI: |
http://eprints.icrisat.ac.in/id/eprint/14566 |
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