Physicochemical Characterization of Unmodified and Modified Icacina trichantha Oliv (ITO) Starch

The modification and characterization of starch extracted from Icacina trichantha Olive (ITO) tubers, an underutilized plant species indigenous to West Africa was investigated. Native starch was chemically modified via acetylation, and the resultant samples were analyzed using physicochemical tests, Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA). The acetylated starch exhibited an improved water absorption capacity (2.50 g/g) compared to its unmodified counterpart (2.38 g/g), suggesting enhanced hydrophilicity and swelling potential. Both forms showed similar gelatinization temperatures (78.67°C), indicating consistent thermal resistance. SEM analysis revealed surface disruption and granule roughness post-modification, while FTIR confirmed the successful incorporation of acetyl groups, marked by peak shifts in the fingerprint region. TGA data further highlighted that acetylated starch maintained moderate thermal stability, making it a viable candidate for drilling fluid applications under moderate temperature conditions. Overall, the modifications enhanced key functional properties without compromising the starch’s structural integrity, positioning ITO starch as a promising, eco-friendly alternative for industrial applications.