Abstract
Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.
Highlights
Millets are underutilized crops whose potential is not fully explored as compared to other cereals, such as maize, wheat, and rice
amylose contents (AC) was shown to play a vital role in the characteristics and applications of starch [26]
Significant (p < 0.05) differences between amylose, swelling, and solubility were determined; the highest values for amylose, swelling power, and solubility were displayed by foxtail, barnyard, and little millet starch, respectively
Summary
Millets are underutilized crops whose potential is not fully explored as compared to other cereals, such as maize, wheat, and rice. Organization (FAO), millet production in 2019 across the world was 28,371,792 tonnes, while in India it was 10,235,830 tonnes [1]. It is a highly valuable complementary nutrition source for human beings, due to the abundance of some of its constituents, such as starch,. Starch is the most abundant polysaccharide in nature; it is cost-effective, a major source of energy in human food, and is widely utilized for various food and non-food purposes [8]. Starch is the main constituent of millet grain and is widely utilized in many food applications, such as in breakfast cereals, bakery products, and health foods. Millet starch exhibits a 0.38–28.40% amylose content, 7.64–11.48% moisture, 0.39–1.60% ash, and
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
