Abstract
The granule shape, amylose, pasting, retrogradation, transparency, and thermal properties of the four varieties of waxy proso millet's starches were investigated. The starches had a substantial proportion of smooth-edged, big polygonal grains, a sparse proportion of spherical shape granules, and a combined grain size of 6.04 µm. Waxy proso millet variants' starches exhibit lower amylose level (0.24%) and greater phosphorus contents (2.32 mg/100 g) than non-waxy varieties' starches, as well as greater transparency (30.23%) and lesser volume proportions of retrogradation (4.99%); greater peak viscosities (3282 cP), thickening viscosities (2403 cP) and breakdowns (882 cP), and lesser setbacks (268 cP); and lesser onset temperatures (To) (69.65°C), peak temperatures (Tp) (74.9°C), final temperatures (Tc) (80.98°C) and enthalpies (Delta H) (11.19 J/g) in their starch gelatinization.
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