Studies on isolation and characterization of starch from pearl millet (Pennisetum americanum (L.) Leeke) grains

Wankhede, D. B.; Rathi, S. S.; Gunjal, B. B.; Patil, H. B.; Walde, S. G.; Rodge, A.B.; Ar, Sawate

doi:10.1016/0144-8617(90)90048-w

Cited by 16 publications

(6 citation statements)

References 15 publications

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“…Resurreccion et al [30] reported that during development, the high temperature leads to low amylose content. The results for maize, millets, and barley starch are compatible with those described by Sandhu and Singh [31] , Wankhede et al, [29] and Pycia et al, [32] respectively.…”

Section: Chemical Analysis Of Starchessupporting

confidence: 81%

“…The higher protein content of millet and barley might be due to the presence of some insoluble proteins associated with starch granules, which did not remove during extraction process. Similar results for millet protein were also reported by Wankhede et al [29] The fat content of different starches varied from 0.07 to 0.44% and significant difference (p ≤ 0.05) was reported among different cereals. Sorghum starch had the highest ash content (0.60%) followed by barley (0.30%), which was nearly half than former.…”

Section: Chemical Analysis Of Starchessupporting

confidence: 78%

“…The potency of starch granules increased which strengthens the diffusion of starch particles in water. [15] Similar trends of increased SP and solubility with increased temperature was found for millet starch [29] , barley and potato starch [34] , rice starch, [35] and corn starch. [36] The difference in structure of starch granules may contribute to variations within the SPs and solubility of different cereal starches.…”

Section: Sp and Solubility Of Starchessupporting

confidence: 51%

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In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

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Starches isolated from seven different cereals were evaluated for their composition, physicochemical, in vitro digestibility, structural, morphological, and pasting properties. The in vitro starch digestion rate and estimated glycemic index (GI) of cereal starches were evaluated along with the impact of cooking on starch digestion. The cooking of starch slurries increased the rapidly digestible starch content from a range of 34.7-54.4% to a range of 60.5-78.5%. On the basis of hydrolysis index, the GI ranged from 83.6 to 91.8 and after cooking it increased from 95.1 to 98.6 for different cereal starches. Both the swelling power and solubility showed an increasing trend with rising temperature. Paste clarity of starches negatively correlated with fat content. The amylose content of various starches ranged from 17.7 to 24.7% and was negatively correlated to crystalline index (r = -0.975, p ≤ 0.05). XRD pattern revealed A-type pattern of crystalline starch, where crystallinity index ranging between 28.2 to 44.9%. FTIR revealed slight differences among chemical bonding of starches from different cereals. From scanning electron micrograph observations, wheat and barley starch granules proved smoother as compared to other cereal granules. Barley contained the highest (27.5 µm) and rice had the lowest (10.2 µm) size starch granules. The pasting properties were significantly (p ≤ 0.05) different for different cereal starches. Peak, breakdown, and final viscosities were the highest for maize starch (1725, 384, and 2112 mPa.s, respectively), whereas rice and oats exhibited the highest trough and setback viscosities (1420 and 954 mPa.s, respectively). ARTICLE HISTORY

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Section: Chemical Analysis Of Starchessupporting

confidence: 81%

Section: Chemical Analysis Of Starchessupporting

confidence: 78%

Section: Sp and Solubility Of Starchessupporting

confidence: 51%

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In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

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“…The reported moisture content for pearl millet starch was 10.18 g/100 g while for Cocoyam starch, moisture was in the range of 9.4 to 17.3 g/100 g which was considered to be within the acceptable range and beneficial in terms of shelf life and keeping quality of the starches. [17,19] The non-starch components, such as proteins, fat, and ash, that were significantly higher in the flour were found in traces in the isolated…”

Section: Chemical Composition Of Corn and Pearl Millet Starches (G/10mentioning

confidence: 99%

“…As observed in the present investigation, the starch isolated from MRB (39.4 g/100 g) and K (34.5 g/100 g) was lower than the reported values (55 g/100 g). [9,8,17] These variations could be due to isolation and purification methods employed by the researcher. Low yield of starch was also reported for sorghum cultivars ranging from 27-30 g/100 g. [18] The isolated starch obtained in the present study, was pure white in color and matched with that of corn starch indicating its purity.…”

Section: Chemical Composition Of Corn and Pearl Millet Starches (G/10mentioning

confidence: 99%

Isolation and Characterization of Starch from Pearl Millet (Pennisetum typhoidium) Flours

Urooj

2015

International Journal of Food Properties

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Pearl millet, an underutilized crop, is a relatively good source of nutrients and has varied uses over cereals. New applications must be explored to popularize the millet. In the present study, flour and isolated starch from pearl millet cultivars-Kalukombu and Maharashtra Rabi Bajra (MRB)-were investigated for physicochemical properties, nutritionally important starch fractions and x-ray diffraction. The yield of starch was significantly low (Kalukombu: 34.5 g/100 g and MRB: 39.4 g/100 g) with traces of non-starch components (protein, fat, and ash) indicating its purity. Starch could be classified as non-waxy type based on low amylose content (2.86-4.96 g/100 g). Low amylose lead to fragility of swollen starch granules which disintegrated easily at 65°C as observed in swelling power and solubility. Isolated starch was characterized with low water-and oil-holding capacity which could be attributed to the low protein content and absence of fiber in the starch. However, MRB starch showed higher oil uptake compared to flour, possibly due to its larger surface area that increased oil uptake. X-ray diffraction patterns showed sharp peaks at 2θ values 15 and 23º and a diffused peak at 2θ of 17 and 18º which is characteristic of A-type pattern. Low resistant starch (RS) and high readily digestible starch (RDS) content observed in the isolated starch could be attributed to the A-type pattern of starch which is more susceptible to enzyme hydrolysis and also due to elimination of structural obstruction to amylase hydrolysis during the process of starch isolation and gelatinization.

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Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review

Thakur

Sharma

2022

Starch Stärke

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The growing need for new starches has sparked interest in the expansion of novel starch sources for the food sector. Millets are popular due to various health benefits and sustainability. Similar to the majority of cereals, the major constituent and quality factor of millet grain is its starch, which contributes 60-70% of the whole grain. Utilization of starch is reliant on its structural and functional properties. Starch in its native form does not possess all the required properties such as low temperature and shear stability. The desired properties for food products can achieved by modifying the starch functionality and morphology via physical, chemical, enzymatic, and dual methods. At present, research for potential application of native as well as modified millet starch is limited. The objective of this review is to focus on the techno-functional and morphological properties, various modification techniques, and applications of the millet starches. The review paper also summaries the applications of modified millet starch in the food industry.

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Studies on isolation and characterization of starch from pearl millet (Pennisetum americanum (L.) Leeke) grains

Cited by 16 publications

References 15 publications

In vitro digestibility, pasting, and structural properties of starches from different cereals

In vitro digestibility, pasting, and structural properties of starches from different cereals

Isolation and Characterization of Starch from Pearl Millet (Pennisetum typhoidium) Flours

Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review

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