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Millet Starch: Current Knowledge and Emerging Insights of Structure, Physiology, Glycaemic Attributes and Uses

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Millets and Millet Technology

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Abstract

The risk of chronic diseases like diabetes, myocardial infarction, and obesity can be reduced by dietary changes and advance research in nutritional biology. Starch composition of millet grains is very high which almost accounts for 60–70% of millet grains and it tremendously affects the quality of millet-based products. Compared to the major cereals, the hypoglycaemic properties and other superior attributes of millet starch could make it a promising ingredient for the functional food industry. However, scanty knowledge on structural and functional attributes of millet starch seriously hinders further improvement of millets as functional and nutraceutical food. Here, we discussed the current knowledge and emerging insights of the isolation, structure, chemical composition, physicochemical properties, interaction with other constituents, and uses of millet starch. The aim of this chapter is to enlighten the benefits of millet starch and its uses in relation to reduce the risk of chronic disorders and enhance nutritional security.

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Authors and Affiliations

  1. DIHAR-DRDO, Chandigarh, India

    Vivek Chandra Verma

  2. Department of Biochemistry, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India

    Sanjeev Agrawal

  3. ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India

    Manoj Kumar Tripathi

  4. Directorate of Education, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India

    Anil Kumar

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  1. Vivek Chandra Verma
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  2. Sanjeev Agrawal
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  3. Manoj Kumar Tripathi
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  4. Anil Kumar
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Editors and Affiliations

  1. Directorate of Education, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India

    Anil Kumar

  2. ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India

    Manoj Kumar Tripathi

  3. Division of Crop Improvement, ICAR-Vivekananda Institute of Hill Agriculture, Almora, Uttarakhand, India

    Dinesh Joshi

  4. Department of Genetics & Plant Breeding, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India

    Vishnu Kumar

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Verma, V.C., Agrawal, S., Tripathi, M.K., Kumar, A. (2021). Millet Starch: Current Knowledge and Emerging Insights of Structure, Physiology, Glycaemic Attributes and Uses. In: Kumar, A., Tripathi, M.K., Joshi, D., Kumar, V. (eds) Millets and Millet Technology. Springer, Singapore. https://doi.org/10.1007/978-981-16-0676-2_6

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