Comparison study of starch from Kodo millet and other millets

Comparison study of starch

Published 19-09-2023
Section Review articles

Authors

  • Mandeep Pundir Desh Bhagat University
  • Gagandeep Singh Desh Bhagat University
  • Muntazir Farooq Rather Desh Bhagat University
  • Naseer Ahmad Parry Desh Bhagat University

DOI:

https://doi.org/10.7770/safer-V12N1-art705

Abstract

ABSTRACT

Background: Kodo millet or Paspalum scrobiculatum belongs to the family Poaceae.The cultivation of kodo millets started in India about 3000 years ago.The Food and Agriculture Organization (FAO) estimate millet output as 28,371,792 tonnes in India. Kodo millets are packed with the goodness of carbohydrates, proteins, and dietary fibres.

Main body of the Abstract: The main component of millet grain is starch, the characteristics of millet starch include 0.38-28.40% amylose, 7.64-11.48% moisture, 0.39-1.60% ash, and 0.31-0.58% protein.Kodo and little millets are produced widely and consumed in various states of India,Madhya Pradesh has the largest area for small millet cultivation followed by Chhattisgarh. Conclusion: Kodo millet can help avoid diseases like insulin resistance, heart disease, diabetes, ischemic stroke, obesity, breast cancer, childhood asthma, and early mortality. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. All this makes this a miracle millet.

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