Millet starch: A review

Mahajan, Palak; Bera, Manab Bandhu; Panesar, Parmjit S.; Chauhan, Anil Kumar

doi:10.1016/j.ijbiomac.2021.03.063

Cited by 100 publications

(105 citation statements)

References 151 publications

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“…The properties of starch gelatinization differ not only across millet species, but also between genotypes within the same species. They are affected by amylose-amylopectin ratio and size of starch granules, Mahajan et al (2021). The high gelatinization temperature indicates more energy is required to initiate starch gelatinization, which is also attributed to the arrangement of amylopectin crystals, Bhupender et al (2013).…”

Section: Thermal Propertiesmentioning

confidence: 99%

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A Brief Review on Millet Starch

Dimri

Singh

2022

BKAP

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The popularity of millet and its products is growing worldwide due to its health-promoting characteristics. The starch in millet is the most essential element, accounting for around 70% of total millet-grains and determining the quality of food items based on millets. The structural, functional and physicochemical features of starch determine its use for various purposes. Natural starch does not have the characteristics needed for specific purpose. Modifications in the structures of starch can be used to get product-specific properties. Information gaps on millet starch has hindered its potential use in new food product design. The objective of the review is to investigate and examine the structural chemistry, characterization, chemical composition and modification methods of the millet starches.

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Section: Thermal Propertiesmentioning

confidence: 99%

“…For example, with the addition of pomegranate peel extract, the maximum viscosity of wheat starch increases. In addition, black tea extract was shown to be more efficient than green tea extract in decreasing the cold paste viscosity of wheat, rice, maize and potato starch, Mahajan et al (2021).…”

Section: Millet Starch Compositionmentioning

confidence: 99%

A Brief Review on Millet Starch

Dimri

Singh

2022

BKAP

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“…Starch content in millets ranged from 56% to 65% of the total seed weight, except for proso millet which contained ~80% (Abah et al, 2020). Starch architecture and the content of amylase (20%-32%) affected the hypoglycemic properties of millets (Bhupender et al, 2013;Mahajan et al, 2021). For example, millets having the polygonal structure of starch granules were found to have pores or pinholes which facilitated entry into granules of enzymes that hydrolyzed starch (Kaur et al, 2007;Tester et al, 2006).…”

Section: Effec Ts Of Parboiling On the N Utriti Onal A S Pec Ts Of Mille Tsmentioning

confidence: 99%

“…The ability of flour to form a gel or viscous paste after cooking and cooling as well as the resistance of the viscous paste to shear stress during stirring, also called final viscosity (FV), reflected retro-gradation of soluble amylose upon cooling (Adegunwa et al, 2014). Breakdown viscosity (BDV) pertained to paste stability and the same was described as the measure of the degree of disintegration of gelatinized starch granules structure as well as shear-thinning property of starch during continuous stirring and heating (Bhupender et al, 2013;Mahajan et al, 2021).…”

Section: Pasting Temperaturementioning

confidence: 99%

Review of ways to enhance the nutritional properties of millets for their value‐addition

Kaushik

Yadav

Khandal³

et al. 2021

J. Food Process. Preserv.

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A status report (year, 2017) of FAO (Food and Agriculture Organization of the United Nations, Rome) regarding global requirements of food, highlighted the following main points of concern: (a) estimated number of undernourished people increased from 777 million in 2015 to 815 million in 2016 indicating a rise of hunger level in the world; 108 million people in 2016 were facing crisis level food insecurity which was 35 percent increase compared to 80 million in 2015, (b) looking ahead, based on today's agriculture, food systems, pressures on already scarce land as well as water resources and the negative impacts of climate change intensifying, a world without hunger and malnutrition by 2030 looked challenging, (c) triple burden of malnutrition, that is, coexistence of over-nutrition, under nutrition, and micronutrient deficiencies could co-exist even within the same country, (d) climate-smart agriculture must be adopted to ensure sustainably increasing: agricultural productivity, adaptive capacity, and resilience to climate shocks, while reducing greenhouse gas emissions and increasing carbon sequestration, v) adopting crops resistant to heat and drought; diversifying farm portfolio; improving soil and water management; and promoting non-farm employmentwere key action points (FAO, 2016). From the above, it is evident that policy-makers would have to focus on: (a) raising food production to meet ever-increasing demand of food for feeding population; exceeding 9 billion, by 2050, of Asia and Africa (UN, 2015), (b) proper utilization of land for crops, as per the pattern of consumption of food, and (c) sustainable availability of food with high nutritional value to all. Various options will have to be considered to deal with these challenges. One of the prominent among them pertained to the adoption of climate-resilient crops as also indicated by FAO. Taking

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“…Understanding the structure and properties of barnyard millet starch can greatly contribute to develop the millet as an alternative functional crop. The functional properties of starch impact its industrial application (Mahajan et al, 2021). Therefore, the knowledge of the properties of barnyard millet starch can help in designing a range of applications in food and non‐food starch‐based industries.…”

Section: Introductionmentioning

confidence: 99%

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

Dimri

Singh

2022

Food Processing Preservation

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The present study explored the properties of starches isolated from four different Indian varieties of barnyard millet. The amylose content ranged from 21.27 to 23.30% (db) and was highest for BMV2 (23.30%). The swelling power of millet starch varied from 2.10 to 18.80, while solubility ranged from 1.30 to 14.20. The peak viscosity (2492 RVU), the final viscosity (3832 RVU), and the setback viscosity (2077 RVU) were the highest for BMV3 as compared to that of other starches. The starches exhibited small spherical, large angular, and large spherical granules with A‐type crystallinity and an average size of around 10 μm. The degree of crystallinity ranged from 25.7% (for BMV4) to 31.6% (for BMV1). The strong absorption bands from 3255 to 3260 cm−1 were attributed to –OH stretching of the polysaccharide skeleton. A higher yield and purity value suggests that barnyard millet starch can be exploited for commercial starch utilization. Practical applications Starch is the major component of barnyard millet grain. It can be isolated, modified, and used as a relatively cheap and novel source. The potential of native and modified starch in food, as well as non‐food industry, can be further exploited. Since the amylose content of barnyard millet starch is high, it can be employed in preparing biodegradable films in combination with a suitable plasticizer.

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Millet starch: A review

Cited by 100 publications

References 151 publications

A Brief Review on Millet Starch

A Brief Review on Millet Starch

Review of ways to enhance the nutritional properties of millets for their value‐addition

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

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