Cassava, sorghum, maize, sago, and potatoes are all sources of starch. However, the focus of this initiative was on cassava starch production. Starch can be cross-linked to create a product that can be used to make noodle, salad cream, and custard. Normally, corn and potato starch are used to create this product, however cassava, which is easily available and inexpensive, can be used to suit the need of the people.
CASSAVA STARCH: Cassava (ManihotesculentaCrantz), also known as yucca in Central America, mandioca or manioca in Brazil, tapioca in India and Malaysia, and cassada or cassava in Africa and Southeast Asia 39, 40, is a lowland tropics starchy staple and a major source of food support for some of the world's poorest countries.
MAIZE STARCH: Maize starch is a starch made from the grain of corn (maize). The starch is extracted from the kernel's endosperm. Corn starch is a common culinary additive that is used to thicken sauces and soups, as well as to manufacture corn syrup and other sugars.
TACCA STARCH (TACCA LEONTOPETALOIDES): Tacca starch comes from the rhizomes of Taccaleontopetaloides, which belongs to the Taccaceae family. About 30 species of perennial herbs with tuberous or creeping rhizomes can be found in the damp tropics of Asia, Australia, and the Pacific islands under the genus Tacca. The tubers have a dry matter content of 22.40 percent and a starch content of 10.22 percent.
The Industrial Starch Market is growing due to increased usage of starch in the production of biodegradable plastic and food items, as well as its additions in bakeries, snacks, drinks, and functional foods, as well as rising demand in various non-food applications. Starch and its derivatives serve as thickeners, stabilisers, sizing agents, fat replacers, and binding agents in a variety of meals. The global modified starch market is expected to be worth USD 13.1 billion in 2020, rising to USD 14.9 billion by 2025, representing a CAGR of 2.7 percent. It is seeing tremendous growth as a result of its increased use in a wide range of foods, as well as the cost-effectiveness and enhanced functions it provides over native starch.
