Effects of Wet‐Milling Extraction Methods on Nutritional, Functional, and Structural Properties of Barnyard Millet Starch

Abstract

AbstractStarch is the main integral components of the millets and it is widely used in the food processing sectors for development of functional foods. The extraction and isolation methods of starch from millet grains are greatly affected their functional and structural properties. Therefore, in current study, the effects of different wet milling extraction methods such as water, acidic, and alkaline are investigated on the physical, structural, thermal, and functional properties of barnyard millet starch. The results show that the starch extracted from barnyard millets using alkaline method shows higher yield of starch (64.76%) with good amylose content (34.52%). In addition, the functional properties such as water binding capacity (211.39%), oil binding capacity (223.84%), higher color attributes (whiteness), thermal stability (91.62 °C), textural properties (74.70 g), and lower particle size (19.44 µm) are recorded in barnyard millet starch extracted using alkaline steeping method. The results of the field emission scanning electron microscopes (FESEM) are showed polygonal, spherical, and rounded shapes of all types of extracted starch granules. Whereas, the acidic method is more fused structures of starch granules as compared to water and alkaline methods. The results of the current study reveal that the application of alkaline method is the most potential to extract starch from barnyard millet with good quality and functional properties for further food applications.