Unlocking the Potential of Indian Brown Teff: Starch Extraction Methods and Functional Properties

Indian brown teff (Eragrostis tef), an ancient Ethiopian grain introduced to India, is gaining attention for its exceptional nutritional value, climate resilience, and gluten-free nature. Known as the world’s smallest grain, brown teff is packed with carbohydrates, proteins, minerals, and dietary fiber. One of its most valuable components is starch, which makes up nearly 70% of its weight and holds immense promise for both food and non-food applications.

A recent study explored four different extraction methods to isolate starch from Indian brown teff and evaluated their effects on starch yield, purity, physicochemical, thermal, and functional properties.

Extraction Methods Compared

The research tested the following extraction techniques:

Sodium hydroxide (NaOH) – 0.25% and 0.5% concentrations
Sodium metabisulphite (Na₂S₂O₅) – 0.1% concentration
Citric acid (CA) – 0.1% concentration
Distilled water (DW) – control method

Results showed that 0.5% NaOH produced the highest starch yield (51.75%) and purity (95.45%), while distilled water gave the lowest values.

Key Findings

Amylose Content: Ranged between 20.2–22.13%, influencing the starch’s thermal and pasting properties.
Water-Binding Capacity: Highest in NaOH-extracted starch (155.9%), enhancing its potential as a thickener and stabilizer.
Thermal Properties: NaOH-treated starch showed superior thermal stability, with high enthalpy values indicating strong structural integrity.
Pasting and Rheology: Alkaline extraction improved viscosity and gel strength, making the starch suitable for diverse food formulations.
Crystallinity and Morphology: XRD revealed an A-type crystallinity pattern, while SEM confirmed smooth, polygonal starch granules ideal for industrial processing.

Applications in Food and Industry

With its high purity, thermal stability, and functional properties, Indian brown teff starch holds promise for:

Gluten-free foods: Thickening agents, fat replacers, and bakery formulations
Biodegradable packaging materials: Eco-friendly alternatives to plastics
Pharmaceuticals and adhesives: Bio-based binders and excipients

Sustainability and Future Prospects

Promoting Indian brown teff cultivation can benefit smallholder farmers and support sustainable agriculture. Future research could explore starch modifications for tailored industrial uses and assess scalability for commercial production.

Conclusion

This study highlights the significance of optimizing extraction methods to unlock the full potential of Indian brown teff starch. As the demand for clean-label, gluten-free, and sustainable ingredients grows, this underutilized crop could become a game-changer for the food and packaging industries.

Reference

Sidhu, R. K., Riar, C. S., & Singh, S. (2025). Starch extraction from Indian brown teff (Eragrostis tef): a comparative study of isolation methods and physicochemical properties. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03610-1