The use of squash (cucurbita moschata) and yam bean (pachyrhizus erosus) as starch binders in testing the strength properties of concrete

Abstract

Over the service life of a structure, the concrete’s resistance to chemical attack, abrasion, weathering, and other deterioration impacts is crucial. Certain manufactured products’ consistency is managed using starch pastes and gels. A fixed quantity of starch added to concrete improves its strength properties. To study the possibilities to use Squash and Yam Bean as a starch base in addition to other constituents of concrete and its strength properties, this research has been conducted. Also, this study comprises the comparative statement of properties of starch base concrete with conventional concrete. For this study, a total of 150 concrete cylinder and beam samples mixed with 0%, 0.5%, 1.0%, 1.5% and 2% of Squash and Yam Bean starches as binders were expected. For the curing method, the researchers used water curing which is the most common and convenient way of curing. The concrete was flooded, ponded, or mist sprayed as this has been proven the most effective curing method for preventing mixed water evaporation. The results indicate that the concrete proportion was 1.1:3.125:4.125 @ 152 liters of water with the highest compression strength of 3200 psi and flexural strength of 665 psi set on both 2%. The average slump value per percentage was claimed to be 3 to 4 inches.