Functional properties and food applications of enset starch for product development

Abstract

Enset is a perennial Ethiopian staple valued for its starch–rich pseudostem and corm. Enset starch exhibits distinctive physicochemical, rheological, and thermal properties, including high swelling capacity, strong gel formation, and stability under diverse processing conditions, differentiating it from conventional starches such as cassava, maize, and potato. Specifically, enset starch is characterized by an amylose content of approximately 21–29%, a gelatinization temperature range of approximately 65–67 °C, and peak viscosity values that distinguish it functionally from cassava (15–31% amylose), maize (15–38% amylose), and potato (18–33% amylose) starches. These characteristics support its potential use in traditional foods, bakery and confectionery products, dairy and meat alternatives, gluten–free formulations, and emerging applications such as biodegradable films and edible coatings. Available in native and modified forms, enset starch offers functional versatility influenced by genotype, agroecological conditions, harvesting stage, and processing techniques. However, despite its promise, substantial research gaps remain in its systematic characterization, processing behavior, and functional optimization. In particular, the literature reveals inconsistencies in reported gelatinization temperatures, swelling power values, and pasting profiles across enset varieties and extraction methods, underscoring the need for standardized characterization protocols. Comprehensive investigations of its physicochemical, rheological, and thermal properties are essential to elucidate structure–function relationships, tailor processing conditions, and predict performance relative to established starches. Furthermore, variability in starch quality, limited mechanization, and regulatory constraints restrict broader industrial utilization. Addressing these challenges through targeted research, standardization, and value addition strategies could enhance its technological functionality and support food innovation, sustainable production, and regional development. This review synthesizes current knowledge on enset starch, highlighting its properties, influencing factors, applications, and future research priorities to promote its integration into modern food systems.