Starch is the main carbohydrate consumed by humans, obtained from many vegetable sources and known for its non-toxicity, applications and low cost. The aim of this work was the extraction and study of characteristics of non-conventional starch arising from inhambu (Dioscorea trifida L.). Chemical, physicochemical, thermal, morphological, structural and technological properties were evaluated. The starch yield percentage obtained from the extraction, starch and amylose contents of inhambu starch were considerably high, 22.76%, 84.56% and 36.82% respectively. Native starch presented high purity due the low ash, protein and fat content. The thermogravimetric analysis shown 69% weight loss in a 293.12–476.59 °C temperature range and the endothermic peak was at 100.0 °C. The starch granule morphology shown spherical shapes and smooth surfaces and size ranging from 5.06 to 14.59 µm. Considering the unique starch characteristics, its application in different industrial sectors can be foreseen.

中文翻译：

---

从inhambu块茎获得的天然淀粉的提取和表征。

淀粉是人类消耗的主要碳水化合物，可从许多蔬菜来源获得，并且以其无毒，易用和低成本而著称。这项工作的目的是提取和研究inhambu（Dioscorea trifida）产生的非常规淀粉的特性L.）。对化学，物理化学，热，形态，结构和技术性能进行了评估。从提取物中获得的淀粉产率百分比，inhambu淀粉的淀粉和直链淀粉含量相当高，分别为22.76％，84.56％和36.82％。天然淀粉由于灰分，蛋白质和脂肪含量低而具有高纯度。热重分析表明，在293.12–476.59°C温度范围内，重量减轻了69％，吸热峰位于100.0°C。淀粉颗粒的形态显示为球形，表面光滑，尺寸范围为5.06至14.59 µm。考虑到淀粉的独特特性，可以预见其在不同工业领域中的应用。