Structural and Film-Forming Properties of Millet Starches: A Comparative Study

Millets are an underutilized and important drought-resistant crop, which mainly used for animal feed. The major constituent in millet is starch (70%); represents alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate characterize the from different sources evaluate application these edible film preparation. In present study, physicochemical, morphological, film-forming characteristics were studied. amylose content, swelling power, solubility ranged 11.01% 16.61%, 14.43 18.83 g/g, 15.2% 25.9%, respectively. Significant differences (p < 0.05) found with pasting parameters, highest peak (2985 cP), breakdown (1618 final viscosity (3665 cP) observed barnyard, proso, finger starch, Little achieved temperature. All showed A-type crystalline patterns, relative crystallinity was at levels 24.73% 32.62%, proso achieving value. light transmittance varied 3.3% 5.2%, showing transparency. water solubility, thickness, opacity mechanical films. results study facilitate a better assessment functional their possible applications preparation