Preparation, physicochemical properties, pasting behavior and amylolytic susceptibility of sorghum starch have been investigated. The yield of starch was about 60.25%, on whole grain basis. The starch exhibited double stage swelling and low solubility pattern in an aqueous system. Viscoamylographic studies on pasting behaviour of the starch revealed a peak viscosity of 800 B. U. at 8% (w/v) concentration; however, it decreased considerably during cooking (viz.holding period of 30 min at 93°C). The amylose content of the starch was 23.45%. The gelatinization temperature range was found to be 68.5-72.5-78.5"C. The results indicated that the native starch hydrolyzed to a limited extent by human salivary a-amylase and glucoamylase as compared to gelatinized starch. In addition, the mode of attack by amylolytic enzymes on the native starch granules viewed by SEM has been studied in detail. Untersuchungen uber physikalisch-chernische Eigenschaften, Verkleisterungscharakteristika und arnylolytische Angreifbarkeit von Starke aus Sorghurnkornern (Sorghum bicolor L. Moench). Die Gewinnung, das physikalisch-chemische und das Verkleisterungsverhalten sowie die amylolytische Angreifbarkeit von Sorghumstarke wurden untersucht. Die Starkeausbeute betrug 60,25%, bezogen auf das Ganzkorn. Die Starke zeigte zweistufige Quellung und geringe Loslichkeit in Wasser. Viskoamylographische Untersuchungen des Verkleisterungsverhaltens der Starke zeigte eine Spitzenviskositat von 800 BE bei 8Y0iger (w/v) Konzentration, die sich jedoch wahrend der Kochperiode (30 min bei 93°C) betrachtlich verringerte. Der Amylosegehalt der Starke war 23,45%. Der Verkleisterungstemperaturbereich lag bei 68,5-72,5-78,5"C. Die Ergebnisse deuten darauf hin, daR die native Starke nur in begrenztem MaR durch menschliche Speichel-a-Amylase hydrolysiert wird, verglichen mit verkleisterter Starke. Zusatzlich wurde die Art und Weise des Angriffs durch amylolytische Enzyme auf die nativen Starkekorner durch SEM im einzelnen untersucht.

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Isolation and some of the important physicochemical properties of starch from rajgeera grains have been investigated. The yield of starch was about 61.2%, on whole grain basis. The results on physicochemical properties revealed that it exhibited moderate swelling and higher solubility (55.5%) in water, as compared to other millet starches. An extensive solubility in dimethylsulphoxid (72.5%) of the starch indicated easy penetration of solvent in a granular matrix, may be due to labile and heterogenous bonding forces within the granules. Brabender viscoamylographic data on pasting characteristics revealed that it yielded low viscosity (448 B. U.) at concentration of 10% (w/v) and showed very little tendency to retrograde during cooling of the starch paste. The amylopectin content was 88.5% indicating the starch of rajgeera is probably waxy in nature. Amylolytic digestibility of native and gelatinized starch of rajgeera by human salivary α‐amylase and glucoamylase was investigated.

Food waste is the most challenging issue humankind is facing worldwide. Food waste, which consists of carbohydrates, proteins, lipids, and inorganic compounds, is a biodegradable waste discharged from food processing industries, households, and hospitality sectors. The management of food waste is very important. The food waste generated is usually incinerated or dumped in open areas which may cause severe health and environmental issues. The management of food waste can be done by conversion to different value-added products, for example, phytochemicals, bioactive compounds, food supplements, livestock feed, dietary fibers, biopigments and colorants, emulsifiers, edible and essential oils, biopreservatives, biofertilizers, biofuels, and single cell proteins. The value-added products from food waste will be very eco-friendly. The chapter will focus on different value-added products from food waste.