Lotus Stem Starch

Nelumbo nucifera is an aquatic perennial herb that is widely distributed in tropical and subtropical regions of the world with wide phenotypic variations. It belongs to the monogeneric family Nelumbbonaceae with two species Nelumbo nucifera and Nelumbo lutea that differs in external morphology which inhabits nutrient rich loamy soil and can grow in both acidic and alkaline water. Commonly termed as Indian or Sacred Lotus, it has a rich traditional and religious value. All parts of lotus, viz., rhizome, stem, leaves, bud, flower, and seeds, are edible and have nutritional, medicinal, and economic values. Analysis of lotus stem reveals the presence of abundant quantities of dietary fiber, starch, complex carbohydrates, amino acids, proteins, and vitamins. Lotus stem starch (LSS) possesses unique structural and functional properties that account for 70% of its dry weight. The unique physicochemical properties of LSS render its extensive application in food industries, especially in the preparation of soups, sauces, gravies, bakery products, confectionaries, and in meat products. Furthermore, LSS is used in the field of textiles, pharmaceuticals, and in the preparation of adhesives and alcohol-based fuels. In addition, modification of LSS by physical, chemical, and enzymatic means has greatly expanded its functionality. Resistant starch type 2 (RS) isolated from lotus stem and modified by ultrasonication has greatly increased its application in food and pharmaceutical industries. However, the application of LSS in industries still needs to be improved.