Response Surface Methodology Optimization of Starch Isolation from Finger Millet (Eleusine coracana) through Solid State Fermentation

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 hemical 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.

DOI

https//doi.org/10.29321/MAJ.10.001449

Pages

96 - 101

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords