Millet Starch – A Potential Functional Ingredient

Abstract

Millets are primitive grains that were majorly cultivated in Indian subcontinent from ancient times. These are small seeded categorized as major and minor millets. Millets are resilient to adverse effects of climate change. They are regarded as "nutri-cereal" due to their high nutritional value compared to rice, wheat, and corn. Starch is the major nutritional constituent of millets with average content ranging from 55% to 61% in different millets. The application of millets depends on the physicochemical, structural, and functional properties of their starch. Millet starch is majorly isolated by wet milling methods, however, studies have shown the effect of dry milling on structural and functional properties of millet starches. Moreover, non-thermal methods have also been employed to enhance the functionality of millet starches. Studies have also demonstrated the functionality of millets in improvement of human metabolic heath and reduction of life-style related diseases. Modified millet starches are also utilised in food and non-food industries.