Abstract
Pearl millet (Pennisetum glaucum) is the most widely grown millet crop and a good alternate source of starches. Pearl millet starch isolation was done by sodium azide (NSM-1), mercuric chloride (NSM- 2) and sodium metabisulfite with lactic acid (ASM −3). The yield of starch was found to be high in NSM1 (52 g /100 g) followed by ASM- 3 (49 g /100 g) and NSM −2 (40 g /100 g). With reference to chemical composition, starch isolated with acid (ASM −3) had protein (0.21 g/100 g), fat (0.06 g/ 100 g), ash (0.02 g/100 g) and amylose (21.6 g/100 g). The functional properties of starches such as swelling power, solubility, WAC and OAC ranged from 21.6 to 20.09, 3.98 to 2.96,0.02 to 0.01 g/100gm, 1.09 to 0.09 mL/g, 1.69 to 0.90 g/100 g respectively. ASM −3 starch had significantly higher swelling power than NSM −1 and NSM −2. The micrograph of pearl millet starch granules showed size variations from 2 to 10 µm in diameter and shape varied from polygonal to few small spherical to round granule structure. X-ray diffraction patterns showed sharp peaks at 2θ values 15, 17 and 23° and characteristic of A-type pattern. Higher crystalline percentage of starch was found in ASM-3 than NSM-1 and NSM-2. FTIR spectra band revealed no difference in functional groups among starches isolated through NSM-1, NSM-2 and ASM − 3. Transition temperature of starches revealed the high enthalpy of gelatinization ranging from 10.93 to 12.4 J/g. Therefore, acid could be used to isolate starch from pearl millet though it had hard outer layer.
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