Structure, physicochemical properties, and uses of millet starch

There has been increased interest in millet utilization due to the various “rediscovered” health benefits and also critical role in food security in semiarid areas of Africa and Asia. The major component of millets is starch, which may amount up to 70% of the seed and determines the quality of mille...

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Bibliographic Details
Published in:Food research international 2014-10, Vol.64, p.200-211
Main Author: Zhu, Fan
Format: Article
Language:English
Subjects:
Biological and medical sciences
Crops
Digestibility
Enzymes
Food industries
Foods
Fundamental and applied biological sciences. Psychology
Millet
Millet starch
Modification
Property
Security
Seeds
Starches
Structure
Use
Utilization
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Summary:There has been increased interest in millet utilization due to the various “rediscovered” health benefits and also critical role in food security in semiarid areas of Africa and Asia. 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, enzyme susceptibility, modifications, and uses of millet starch. Lack of systematic knowledge of millet starch seriously hinders further development of millets as sustainable crops. Needed research to diversify the variations in the quality and to improve the utilization of this starch is suggested. •Comprehensive review on diverse aspects of millet starch•Great diversity in properties and structure of millet starch observed•How millet starch could be better utilized suggested
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2014.06.026