Thermogravimetric Analysis (TGA) Of Starch Extracted from Banana Pseudo-Stem

The study investigates the thermal decomposition behavior of starch extracted from banana pseudo-stem using Thermogravimetric analysis (TGA). In banana pseudo-stem starch, TGA reveals a multi-stage degradation process. The gelatinization temperature of starch was between 54.04° C – 112.16° C. The results from this finding show that the starch obtained from pseudo-stem could be a potential source of starch that can be commercialized, and thus increase the sources of starch in the food industry. The results provide insight into the thermal stability and degradation profile, supporting potential industrial applications of banana pseudo-stem starch in bioplastics and biodegradable materials. The TGA results indicate three major weight loss stages related to moisture evaporation, starch decomposition and carbonization. Keywords: Banana pseudo-stem, starch, Thermogravimetric analysis, thermal stability, biodegradable materials etc.