The study investigates using the starch from elephant yam peels, an underutilized agricultural waste, to make apple jam. At different concentrations (1g, 3g, and 5g), native starch and modified staches-including microwave-treated, enzymatic-treated, and combined microwave-enzymatic treated starches-were added to jam formulations. During processing, the starch was added as a powder. Variations in moisture, ash, protein, fat, and carbohydrate content were found through proximate analysis of starch samples. Out of all the samples, the starch that had been enzymatically treated showed better functional performance when making jam, which led to improve texture and stability. The study emphasizes how sustainable methods of starch modification can add value to food products.
Atheepa K (2026) studied this question.