Vol. 9, Special Issue 8, Part S (2025)

This research evaluates the effect of three extraction methods-alkali, acidic, and neutral on the physico-chemical properties of litchi (Litchi chinensis var. shahi) seed starch. Litchi seeds, rich in starch polysaccharides were processed through distinct treatments involving NaOH, citric acid, and distilled water. The extracted starch was analysed for moisture, ash, fibre, amylose content, and pH. Results showed that alkali extraction yielded the highest moisture content (12.682%) and ash content (3.333%), while acidic extraction produced the highest fibre (10.8%) and amylose content (18.17%). Neutral extraction resulted in the lowest moisture (5.79%) and fibre content (8.233%). pH values varied significantly among treatments, with alkali (10.3) being the most alkaline and acidic extraction (3.066) the most acidic. The findings highlight that extraction method significantly alters the composition and functional characteristics of litchi seed starch, indicating potential for tailored applications in food and industrial products.