Functionality and Applications of Non‐Conventional Starches from Different Sources
Sneh Punia Bangar, Sanju Bala Dhull, Mehnaza Manzoor, Ankita Chandak, Okon Johnson Esua
Abstract
Abstract Starch contributes 70–80% of calories in the diet and is a key source of glucose and energy for humans; and has several applications due to its abundance, renewability, and biodegradability. While conventional starch sources like cassava, potato, wheat, and maize have been widely studied; there is increasing interest in the utilization and applications of non‐conventional, and novel starch sources with singular characteristics, but their technological applications are still at infancy. Non‐conventional starches display comparable properties to conventional starches, and their exploitation is linked to regional availability, the social and cultural significance of the starch sources, by‐product valorization, and technological advantages over conventional starches. They can compete favorably with or complement conventional starches for domestic and industrial applications, but information on these starches is still limited. The unification and standardization of research methods are vital for improving yield, purity, and appropriate data comparison. In‐depth studies are also necessary for a proper understanding of structure–function–utilization relationships of the individual sources, in addition to modification strategies for expanding functionalities and providing the framework for extended applications. This review presents a perspective on sources, characteristic compositions, properties, and techno‐functional applications of non‐conventional starches. Suggestions for future research interests are also proposed to further improve the understanding and expand the potential utilizations of non‐conventional starches.