Chemical composition, mineral profile, and functional properties of Canna (Canna edulis) and Arrowroot (Maranta spp.) starches

Plant Foods Hum Nutr. 2005 Sep;60(3):113-6. doi: 10.1007/s11130-005-6838-9.


The aim of the present study was to evaluate some chemical and mineral characteristics and functional and rheological properties of Canna and Arrowroot starches produced in the Venezuelan Andes. Canna starch showed a higher (P < 0.05) moisture, ash, and crude protein content than arrowroot starch, while crude fiber, crude fat, and amylose content of this starch were higher (P < 0.05). Starches of both rhizomes own phosphorus, sodium, potassium, magnesium, iron, calcium, and zinc in their composition. Phosphorus, sodium, and potassium are the higher in both starches. Water absorption, swelling power, and solubility values revealed weak bonding forces in Canna starch granules; this explained the lower gelatinization temperature and the substantial viscosity development of Canna starch during heating. Arrowroot starch showed a higher gelatinization temperature measure by DSC, than Canna starch and exhibited a lower value of DeltaH. Both starches show negative syneresis. The apparent viscosity of Canna starch was higher (P < 0.05) than the Arrowroot starch values. The size (wide and large) of Canna starch granules was higher than arrowroot starch. From the previous results, it can be concluded that Canna and Arrowroot starches could become interesting alternatives for food developers, depending on their characteristics and functional properties.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Dietary Fiber / analysis
  • Gels
  • Marantaceae / chemistry
  • Marantaceae / physiology
  • Minerals / analysis*
  • Nutritive Value
  • Plant Proteins / analysis
  • Plant Roots / chemistry
  • Rheology
  • Solubility
  • Starch / analysis
  • Starch / chemistry*
  • Starch / physiology
  • Viscosity
  • Zingiberales / chemistry*
  • Zingiberales / physiology*


  • Dietary Fiber
  • Gels
  • Minerals
  • Plant Proteins
  • Starch