Himjyoti Dutta

Palm ( Arecaceae family) trees have bee ethnically serving the tropical forest communities with food, shelter, fuel, fibers, medicines and other essential resources. Certain palm species belonging to the genera Arenga, Caryota, Corypha, Eugeissona and Metroxylon can yield up to 1394 kg of dry crude starch per stem. The starch‐rich flours extracted from their stems are used to prepare various distinct indigenous delicacies, such as tassey of Arunachal Pradesh, India. Despite being notable starch sources, they remain overlooked. Compilation of existing research has been limited. Here, we have systematically and extensively reviewed the current status of traditional and modern knowledge on the starch‐accumulating palm species, flour and starch extraction challenges and solutions, physicochemical characteristics, and technological functionality of the starches, and various starch modification techniques applied to the isolated starches. A potential prospective strategy for automated and mechanized flour/starch extraction from palm stem has been proposed, aiming to improve time, labor and yield‐efficiency. Major and minor knowledge gaps were identified. Overall, this review provides comparative perspectives targeted at the future applicability of palm pith starches in food and non‐food industrial sectors.

By-product valorisation is a hallmark of sustainable processing and resource efficiency.