Aruna, M. and Parimalavalli, R. (2017) Properties of Pearl Millet: Native and modified starch. South -Asian Journal of Multidisciplinary Studies, 4 (5). pp. 31-44.
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Abstract
Pearl millet (Pennisetumtyphoideum) is termed as an “orphan crop” or even “lost crop” despite the fact that it staples for millions of people in the semi-arid regions of the world particularly Africa and India. It is recognized as being the most widely grown of all the millet type. Pearl millet is mostly used as whole flour for traditional food preparation and hence confined to traditional consumers and to people of lower economic strata. Though it improves nutritional quality, due to the presence of antinutritional factors, its utilization is limited. The major component of millets is starch, which may amount up to 70 % of the seed and determines the quality of millet products. This review summarizes the current knowledge of the isolation, chemical composition, structure, physicochemical properties, modifications, and uses of millet starch. The isolated starch from pearl millet may be used as a low cost and nutritional ingredient in infant foods and functional food products such as beverages, custard and soup mixes etc. Due to its gluten-free nature, pearl millet can be successfully used in bread, cookies or breakfast items.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pearl millet, Isolation of starch, Gluten free, Physical properties, Modification |
| Author Affiliation: | Department of Food Science and Nutrition, Periyar University, Salem - 636 011, Tamil Nadu, India |
| Subjects: | Crop Improvement |
| Divisions: | Millet |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 08 Aug 2018 08:06 |
| Last Modified: | 08 Aug 2018 08:06 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15543 |
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